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The link at the bottom is for an icecream recipe without the machine. One part of it requires chilling a heated mixture. I was wondering if anyone knew how long the chilling will take since the other times mentioned there already total up to about 8.5 hours.

http://www.seriouseats.com/recipes/2010/07/vanilla-ice-cream-without-the-machine-recipe.html

Thanks in advance....

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IMHO, there is no single answer to this question. It largely depends on the way you are "chilling". It ranges from:

  • Leave the pot on the counter until cooled to room temp, then stick it into the fridge until cold. Could be anywhere in the range of 2-6 hours, I guess.

with a bunch of variations up to:

  • Transfer custard from hot pot into a flat, pre-chilled metal bowl or baking tray, plunge bottom into a salted ice bath (or pile of snow if it's freezing outside) and stir constantly with a rubber spatula. Should be cold within minutes.

So what would I do? I'd make the custard a day in advance, let it cool somewhat, then freeze the cubes over night. Never bother about the given 4 hours first freeze, because I assume this is a minimum time to get the cubes frozen fully. Finish the ice cream 4-5 hours before planned serving time the next day, because it might get too hard if frozen too long, but this depends on the recipe and I can't say for sure what the texture would be in this case.

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