将8×8-或9×9英寸的锅放入冰箱中。If the ice cream was frozen after churning (or if you’re using store-bought ice cream), let it sit at room temperature for about 10 minutes to soften, then put it in the bowl of a stand mixer fitted with the paddle attachment. Add the zest, and mix on low speed just until combined. (Alternatively, mix the ice cream and zest in a bowl using a silicone spatula.) Spread the ice cream in the frozen pan, cover with plastic wrap directly on the surface of the ice cream, and freeze until scoopable, about 4 hours or overnight.
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