1. The Problem: Ice Cream Base has Curdled or Separated The eggs in the ice cream base will begin to set and thicken the mixture around 160 to 180 degrees Fahrenheit which is far below the boiling point of 212 degrees Fahrenheit (boiling point gets closer to 200 degrees the higher your elevation). To prevent … Continue reading 5 Homemade Ice Cream Mistakes and How to Fix Them