Recently I had the dreadful experience of discovering that I’d placed the Private Selection Sea Salt Caramel Truffle Ice Cream in the refrigerator instead of the freezer. I realized it over 24 hours later, so of course it was completely melted.
Because there was a good portion less and it is delicious and it’s also actually ice cream, I was curious if I could churn it in my own ice cream freezer to get the original texture back. And it worked! The caramel swirls were integrated into the ice cream, of course, but the texture after re-churning was great.
I know not everyone has their ice cream freezer at the ready at all times, but I happened to and it was well worth the effort to re-churn the ice cream. Hey, ice cream is serious business to my family – with everyone transitioning to frozen dairy desserts there are only a few brands that we like anymore! :)