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2. Allow mixture to cool.
Allow the mixture to cool in the fridge.
Allow mixture to cool for about 15 minutes.
2. Remove the herb sprigs, and allow the mixture to cool.
Switch off the heat and allow the mixture to cool to room temperature.
Allow the mixture to cool until it is tepid but still molten.
Take the bowl off the heat and leave the mixture to cool for 15 minutes.
Allow mixture to cool completely, then freeze in an ice cream maker.
Allow mixture to cool a bit, then transfer to a bowl.
Allow the mixture to cool to room temperature, then remove the bowl from the ice water.
3 Allow the mixture to cool and stir in the ricotta, prosciutto and parsley.
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