Cool
the mixture over an ice bath and stir in the almond extract.
Stir
the mixture over the ice bath until completely cooled.
You can either place
the mixture over an ice bath, or pop it in the fridge.
Chill the cream
mixture over an ice bath, stirring occasionally, until it's at room temperature or slightly cool.
Not exact matches
If the
mixture is still a little thin, I whisk
over an
ice bath until it's the consistency of a thick Anglaise before molding it.
Leave this
mixture to cool completely (I do this in the fridge overnight, or you could whisk it
over an
ice bath).
Strain the
mixture through a fine mesh sieve into a large bowl
over an
ice bath.
Continue to stir
over ice bath until cool — I just let the
mixture reach room temperature then refrigerated it, covered.
Strain
mixture into a bowl sitting
over an
ice bath and allow to cool completely.
Pour
mixture into bowl set
over ice bath and allow to cool 10 minutes.