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You can make this recipe without an ice-cream maker. Pour the chilled mixture into a shallow lidded plastic container and freeze for 2 hours. Stir with a fork to break up the ice crystals. Continue to freeze and stir the mixture every 1-2 hours until frozen.
Pour the mixture into your ice-cream maker and churn for 45-50 or until thick (see below if you don't have an ice-cream maker). Scoop into a plastic box with a lid; freeze for 6 hours or overnight, until firm enough to scoop.
Gluten-free tip: If serving in ice cream cones, as pictured, be sure to buy gluten-free cones, available from specialist suppliers online.
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