For the ice cream, you’ll need a 9 by 5 in (23 by 13 cm) stainless steel loaf pan that's about 3 inches (7.6 cm) deep. Place the pan into the freezer, and allow it to chill for at least 1 hour. The reason you want to chill the pan is so that the ice cream freezes faster. If the ice cream doesn't freeze fast enough, it will develop ice crystals. Cover the pan once more, and return it to the freezer. Let the ice cream freeze for another 3 hours, or until it is solid and able to be scooped.
एक फ्रीजर-सेफ पैन को ठंडा कर लें: आइस क्रीम को तब तक फ्रीज़ करें, जब तक कि ये स्कूप में आने के लायक न बन जाए: