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Add all the ingredients to a high-speed blender. Blend until well combined.
Pour the ice cream base into the running ice cream machine and churn until solid or according to the manufacturer's instructions. Without and ice cream machine, pour into a dish (4 times will fit in a deep 9x13 Pyrex) and freeze. Freeze the base and stir it every 10-15 mins until frozen solid.
Transfer the ice cream to an airtight jar or container and freeze.
Let the ice cream stand at room temperature for 10 mins before serving.