Creaming fast-setting ivy honey at home — 10% seed at 14°C, but does it need melting first?

Devon, fourth year, and my late supers came off last week with a good chunk of ivy in them. Ivy honey sets like concrete — the two buckets I extracted on Saturday are already going cloudy at the bottom after five days. Rather than fight it in jars I want to turn the lot (about 28 kg) into creamed honey, which my market customers keep asking for anyway. What I think I know: seed with roughly 10% fine-grained creamed honey, stir it in when the bulk honey is cool (not warm), then hold it around 14°C for a week or two and stir daily-ish until it sets smooth. Questions: if part of the bucket has already started to grain coarse, do I have to warm it back to fully liquid first so the coarse crystals don't spoil the texture? What temperature is safe for that without cooking it? And does creaming tame the ivy flavour at all, or is it still going to taste like ivy?