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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).
Churn in an ice-cream machine until semi-frozen (or put in a suitable container and freeze, giving it a good stir every half-hour or so), then spoon into a plastic container for which you have a lid, stir in the walnuts and biscuits, cover and freeze for at least an hour.
Store in a suitable container - a top tip is to put it in a squeezy sauce bottle to make it easier to drizzle.
Similar(40)
Next, pour your mixture into a suitable container - plastic bowls, Tupperware containers, or cut-in-half milk cartons will probably work for most fossils, but bigger fossils may mean bigger containers.
Cool, decant into a suitable container and freeze.
Pour into a suitable container for storage.
Pour the mayonnaise into a suitable container.
Pour the wine into a suitable container.
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Justyna Jupowicz-Kozak
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