Hi Wendy! I’m sorry to hear that your ice cream didn’t freeze as expected, despite following the recipe. Using the freeze-and-stir method in the freezer can sometimes help salvage the mixture, especially if it tastes fabulous already! It’s possible that the freezer bowl may not have been cold enough despite being in the freezer for two days. Some freezers may not get cold enough to freeze the bowl properly – especially if the freezer is opened frequently and it’s very warm outside! The temperature of your kitchen can affect the freezing process, especially if it’s warm. I’m glad to hear that the mixture still tastes fantastic, though! Hopefully, the freezer will do its job, and you’ll be able to enjoy your homemade ice cream soon. Let us know how it goes! 🙂

Hi Natalie! I’m so happy to hear that you enjoyed the flavor of your homemade ice cream! If you noticed that the texture was a bit icy, there are a few things you can try to make it even better:
– Homemade ice cream can sometimes become icy if it freezes too slowly or at a temperature that’s too high. To help with this, make sure your freezer is set to the coldest setting, and try to freeze the ice cream as quickly as possible after churning.
– Storing the ice cream in an airtight container can help prevent ice crystals from forming. Once the ice cream is churned, place it in an airtight container, Tessa loves this 1-quart ice cream tub, or this 1.5-quart ice cream tub, pressing plastic wrap against the surface to avoid having any ice crystals form.
– It’s possible that too much air was incorporated into the ice cream during the churning process. While some air is necessary for a light texture, too much can make it icy. You might try reducing the churning time slightly to see if that helps.
– Check out Tessa’s other tips for smooth ice cream in the tip box, just above the recipe, here.
Let us know if you have any questions! Happy ice cream making!

The mixture tastes fabulous so I hope this works.

Hi Sara! This recipe is a perfect base for adding your own flavors. Take a look at the tip box just above the recipe for some of Tessa’s ice cream flavor variations. While we haven’t specifically tested this recipe with mastica, feel free to experiment and please let us know how it turns out. Happy baking! 🙂

can i use this recipe as the base but add a different flavor? my husband really wants me to make mastica ice cream. what would i need to replace in this recipe to do that?

Hi Frank! I would recommend maintaining the same ratio of eggs as in the original recipe – or feel free to experiment by reducing the eggs slightly, which will give you a softer ice cream. Regarding the vanilla bean, since you mentioned using a bit more vanilla than intended, you might not need to add extra vanilla bean if you’re doubling the recipe. However, if you enjoy a strong vanilla flavor, adding more vanilla beans could enhance the taste. Ultimately, it’s up to your personal taste preferences. Try experimenting and see what works best for you. I hope that helps 🙂