Thank you so much! Your pistachio version sounds like it will be amazing! Would love to see a picture! If you put it on social media, please tag me! @artfrommytable.

Now I’ll be making it again for an “ice cream cake”. It’d go in between 2 cake layers 😋

Hmmm, I think you are asking all the right questions. I made this recipe many times before posting it, and I didn’t have any issues. Because half of it was the right consistency, it doesn’t seem like a mixing problem, it sounds like you had it well incorporated. Maybe, letting the syrup go just a tad longer would be fine, but you definitely don’t want it going past the soft ball temp.

One idea is maybe it wasn’t properly mixed (even if it looked so) and so ingredients ‘sank’ that then froze fine together on the bottom, leaving the softer texture on top.

The other thought was if the freezer had anything to do with it. Was it on a higher shelf or a lower shelf, was it a deep freeze? Even so, 24 hours seems like plenty of time.

Did you place the whipped cream in the fridge until it was time to use it? Could the freshness or temperature of the eggs have something to do with it?

I think I would try to make it again and make sure your soft ball is 230°, your cream is cold and at the right consistency, and make sure things are well incorporated. Sometimes random weird things happen. I’m so sorry it didn’t work out this time. I hope you’ll try it again and let me know how it goes.

My thoughts:
1. The eggs were very well whipped, could they be over-whipped?
2. My syrup got to softball, but just barely. Did it need to go longer?
3. My whipped cream was not as stiff as I thought it was when I got ready to fold it in.
4. Maybe I didn’t fold the whipped cream in well enough?

The color was uniform as far as I could see, just texture was not.

I have never tried that, but I love the idea. Let me know if you do it and how it works out.