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The permafrost table is lowered, the active layer is thickened, and considerable ice is melted.
Leave to cool completely, then pour the custard into an ice-cream maker and churn until thickened, then pour into a suitable container, cover and freeze; the ice-cream will be ready in a couple of hours.
When the ice cream has reached a thickened "soft-serve" or frozen yogurt consistency, spoon in the remaining one-half cup spread and blend very briefly to form swirls in the ice cream.
Use the ice cream maker to mix and blend it until thickened, about 25 to 30 minutes.
Leave to cool, then churn in an ice cream machine until thickened.
Stir until thickened.
Bring to a simmer until thickened.
Boil liquid until thickened, about 10 minutes.
Reduce until slightly thickened, approximately 5 minutes.
Simmer for about 12 minutes until thickened.
Add the cream and reduce until thickened.
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CEO of Professional Science Editing for Scientists @ prosciediting.com