Cream turned hard

[sweetwater]

I have made two batches of cream this year and both turned hard after about an hour or so in the fridge. I made cream last year with no issues. Even cream that has been in our freezer for months was still smooth. I use an old ice cream maker to turn our cream which has worked great. The first batch I boiled to 234 and it seemed stiff as I was putting into jars so the 2nd batch I only did to 232. Both batches were cooled quickly in an ice water bath down to 70-80 degrees before stirring. Do you think the temperature is too high? Doing exactly what I did last year and made many batches last year with no issues.
Instead of wasting this cream can I put it in my next pot that I am boiling for candy? I used the same syrup to make candy and it turned out great. We haven't tested the invert on it but it is a medium amber.9272

[maplwrks]

Is it rock hard? It can be loosened up with a little hot syrup if it is just too stiff. When we are making it at The Big E, we occasionally will have a batch seize up on us and we just add a little hot syrup to the batch while stirring. You could drop the temp back another degree to see if it comes out a little smoother. I like the ice cream maker idea!

[sweetwater]

The old style electric ice cream makers work great for small (1/2 gallon) batches. Ours is an old Waring Pro Model. The old style turn the canister while the paddle stays fixed while the new style fix the canister and turn the paddle. The new ones are not strong enough to turn the paddle and burn out. We've made a bunch of batches on the old style.

To answer your question though yes it is pretty hard. Not spreadable unless you really warm it up. As you can see in the picture it just looks strange too. The white like area is where it is really set up.