I was in the process of making a cherry fool for a dinner party when I realised, after I had pureed the cherries, that the defrosted double cream was not fit to be used (it seems you can't freeze double cream despite what it says on the pot). So instead I folded in creme fraiche, greek yogurt and a tablespoon of kirsch and although it didn't set into a fool like consistency, it became a perfectly acceptable sauce for the hastily assembled fruit salad(!). The remains of this sauce I froze and my question is would it be ok to defrost and refreeze given it's not like conventional ice cream? I know it has dairy products in it, but thought it might be safe to do so. I had also hoped to defrost it just enough to be able to scoop it out like ice cream and wondered how long that would take? It is currently filling a middling size tupperware pot. Thank you and look forward to some advice!!
Asked on 22 Aug 2017 by Diana Brooke