one chef made ice cream bases with half and half, claiming they could be melted down and rechurned indefinitely without affecting texture.
a second chef taught me that heavy cream bases could be rechurned up to three times without a problem; i disagree.
chef #3 says she had no opinion because ice creams bases were to be made, spun and served within the span of a couple of days. she used zero stabilizers but served ice creams that sat in the freezer for up to a week.
the final chef froze whole pints of cream before even making bases (to which i laughed, and then quit)
during a conversation, someone asked "if bases can be melted down and rechurned, why not make bases in bulk and then freeze them to be thawed and churned as necessary?"
i was stumped. freezing heavy cream is a no-no but i had no answer for freezing cooked, unspun ice cream base (not that i'd do it anyway.) any ideas, opinions, answers?
Edited by gingersweetiepie, 23 August 2006 - 11:32 PM.