Whisk and mix the ingredients in a 5 - to 6 -
quart lidded container.
Transfer the mixture to a 2 -
quart lidded container, smooth the top, cover tightly and place in the freezer for at least 4 hours and up to one month (or longer).
Not exact matches
Put the cooked cuttlefish in a
quart - sized
container with a
lid.
Transfer ice cream to a one - or two -
quart lidded plastic
container; cover surface with plastic wrap and seal with
lid.
Transfer mixture to a 2 -
quart airtight
container and secure the
lid.
Always store homemade ice cream in an
container with a well fitting
lid (I like the Ziploc brand
quart containters with screw top
lids) and a sheet of plastic wrap pressed directly onto the top of the ice cream.
Pour the mixture into a 2
quart freezer - safe
container with a
lid, and smooth the top.
Mixing and storing the dough: Mix the yeast and salt with the water in the bowl of a stand mixer (if using) or if by hand, in a 5 -
quart bowl, or a
lidded (not airtight) food
container.
Pour the ice cream into a 2
quart freezer - safe
container with a
lid.
1 At least 1 hour ahead or overnight: add the oats and the raisins to a medium bowl or
lidded 2 -
quart container, preferably glass.
glass
container with
lid — I use a
quart - size mason jar for storing the oil soaked flannel between uses
Pour the strawberry basil condensed cream into an 8 - inch (20 cm) loaf pan or a 2 -
quart (2 liter) freezer safe
container with a tight - fitting
lid.