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Cool, decant into a suitable container and freeze.
Find a suitable container to house your sourdough.
The selection of a suitable container is an individual problem in every arrangement.
Transfer to a suitable container, cover and refrigerate – it will set a bit like jelly, and keep in the fridge for up to a week.
Churn in an ice-cream machine until almost frozen (or put in a suitable container and freeze, giving it a good stir every half-hour or so).
3 If you have an ice-cream maker, allow the mix to churn for an hour before freezing in a suitable container.
It is placed in a suitable container and conveyed to a blast freezer, where temperatures are in the range of −29 to −34 °C (−20 to −30 °F).
(If you don't have an ice-cream machine, just freeze the mixture in a suitable container for four to five hours, beating it by hand every hour or so).
Leave to cool completely, then pour the custard into an ice-cream maker and churn until thickened, then pour into a suitable container, cover and freeze; the ice-cream will be ready in a couple of hours.
When analysing objects in heritage collections, it may be necessary to enclose the treated object into a suitable container (plastic/glass storage box, or 'tent' around the object) to isolate and concentrate any emissions from the material surface.
Using the plunger, the drops of fluid are squeezed out into a suitable container.
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