gently remove the meat and place it on a plate or platter.
Strain the broth through a fine sieve (or strainer) to remove small residual flavors. You should get as clear a liquid as possible.
At this stage, you need to manage two textures:
the meat: it will gain by tender and continue to soften slightly by heating, then cooling;
the cooking juice: this is the “raw material” of the light ice cream.
3) Light juice reduction (the key to keeping “just what it takes”)
Pour the strained broth into
