1. In a medium saucepan, gently whisk together all ingredients over low heat until just bubbly. Set aside to cool.
  2. Either freeze in a conventional ice cream freezer, or place in a freezer-safe container and freeze until set, about 8 hours.
  3. If using second method, chip frozen mixture into food processor or blender in chunks. Puree until very creamy but not liquefied.
  4. Refreeze until ready to serve.
Yield: 5 cups Prep time: 15 minutes Total time: 8 hours, 15 minutes (includes freezing)

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