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2. Strain the mixture, reserving the liquid.
Strain the mixture and add the cream.
Strain the mixture and discard the ginger.
Strain the mixture into a bowl, and let cool completely.
Strain the mixture through a fine mesh sieve.
Strain the mixture through a fine sieve into a bowl.
Strain the mixture through a sieve into a measuring jug, then pour into the prepared ramekins.
3. Strain the mixture in a sieve over a large bowl.
Chill, then strain the mixture into an ice-cream maker and churn until frozen.
Using a fine sieve over a large bowl, strain the mixture and refrigerate until cold.
Strain the mixture and split the corn kernels into two separate bowls.
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CEO of Professional Science Editing for Scientists @ prosciediting.com