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Chill the mixture for at least 30 minutes.
Refrigerate the mixture for at least an hour.
Stir in a heaped teaspoon of flour to bind, or refrigerate the mixture for at least an hour.
Cool the mixture for at least 10 minutes and chop by hand or in a food processor, depending on the consistency you prefer.
While the instructions said, "If ingredients are refrigerated, ice cream making time will be reduced," I found that if I didn't refrigerate the mixture for at least an hour, it wouldn't thicken at all.
Add the water little by little until the dough gets firmer and does not stick to the bowl anymore. 2 Knead the mixture for at least 5-10 minutes.
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Incubate mixture for 60 min at 37ºC.
Bake the mixture for 30 minutes at 350ºF/180ºC.
Let mixture sit for at least 4 hours or overnight.
Let mixture steep for at least 4 hours or overnight.
Let the mixture sit for at least 24 hours.
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