I was afraid to put them in the freezer, didn't want them to get "icey". instead I put it all back in a pot, warmed it over boiling water, added 2 tbsp. corn starch diluted in some half & half & 1 tempered egg yolk. That did the trick! I had originally made two batches (separately, as doubling sometimes changes things), & neither one set up. One was just a bit firmer but not much. Still don't know what happened. But all's well that ends well!

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