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Pour the cream into a heavy-based saucepan.
Gently transfer the ice cream into a container.
Pour the double cream into a cold, sterilised mixing bowl.
Scrape the ice cream into a container and chill for a few hours before serving.
The bacterial action thickens the cream into a semisolid and adds a tangy flavour.
For the chocolate sauce, pour the cream into a small pan and heat to scalding point.
To make the sweet cream, pour the cream into a bowl and whisk until just soft.
2. Meanwhile, pour the cream into a large pot and simmer until reduced to 2 cups.
Pour the cream into a large bowl, and add the sugar and brandy.
Pour the cream into a mixing bowl and start to whisk it.
Place remaining pine nuts and remaining heavy cream into a blender, and blend until smooth.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com