Recipe slightly adapted from David Lebovitz’s recipe in The Perfect Scoop.
Making This Without an Ice Cream Maker: I made this recipe through Step 4 above and then once the mixture was fully chilled (about 4 to 8 hours in the fridge, or overnight), I re-blended it for 15 seconds. After that I poured it into a freezer-safe container and froze it. Before serving, I like to let it thaw for about 10 minutes at room temperature so it’s easy to scoop.