In one sentence, describe what the following article is about: Most ice cream machines have a bowl that you need to freeze beforehand. If you forgot or didn't get to freeze the bowl, make the ice cream base first. Put the base into the fridge and the ice cream maker bowl into the freezer. Churn the ice cream the next day. Philadelphia-style ice cream is egg-free. It has a light and delicate texture and flavor. It is also quicker to make, compared to French-style ice cream. Even though you won't be cooking the ice cream base, you still want it to be as cold as possible. Fill your sink with enough cold water and ice so that it comes up ½ to ⅔ of the way up the side of your mixing bowl. The ice bath should be more ice than water. Pour both into a large bowl or saucepan, and stir them together. Make sure that you have enough room for the sugar as well. This will take about 3 to 4 minutes. Taste the mixture and make sure that it doesn't feel grainy. If you are using a glass bowl, look at the bottom and make sure that there are no grains of sugar. At this point, you can also add in other flavoring extracts or oils. Set the bowl down into the sink. Make sure that the ice comes up ½ to ⅔ of the way up the sides of the bowl. Leave the bowl in the ice bath for 30 to 45 minutes. Take the bowl out of the ice bath. Place a sheet of plastic wrap right onto the surface of the mixture. Put it in the fridge, and leave it there for 3 to 24 hours.
Summary: Freeze the ice cream bowl the night before. Set up an ice bath. Stir together the heavy cream and the milk. Add the sugar and whisk it until it dissolves. Stir in the vanilla extract. Chill the mixture in the ice bath. Cover and refrigerate the mixture for 3 to 24 hours.

Winter squash are generally ripe when you can no longer pierce the skin with your fingernail. The surest thing is to leave them on the vine until the vines start to die back, but you should definitely get them in before frost. That being said, immature fruits don't store well, so be sure to keep them growing for as long as possible. You'll likely get three to five squash per plant.  Clip them off the vines with clippers and leave as much stem as you can, at least around an inch. Don't lift them by the stem; if it comes off the squash will rot. Take care not to damage the skins as that would create an entry point for rot. This means leaving the better storing varieties in a warm place for 3-5 days so that the skins will harden up further, protecting them from fungus and bacteria. Butternut, Hubbard and related types (C. maxima and C. moschata) benefit from curing. Acorn and Delicata-type squash are not good storers, and trying to cure them can actually make them last less time, so you'll want to keep them cool from harvest, and use them within 2-3 months. A "warm" place should be 70 to 80°F (21 to 26°C). Before this stage, you may wish to clean them off with a damp, clean cloth to get rid of any dirt that could fester on the plant. The curing process seals the skins and dries the stem, leaving them ready for use. It shouldn't be too dry or too wet. A cool room of a house, an unheated sun porch if it doesn't freeze, a cool cellar if it's not too damp or musty, are all possibilities – even under your bed could work. Keep your eyes open for signs of rot, or you might find a fermenting puddle where your squash were. Checking every week or two should be sufficient.
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One-sentence summary -- Reap the fruits of your labor. Cure the squash for storage. Keep your squash in a cool place.

Problem: Article: This is the top of the guitar, where the strings are held on to the nuts for tuning. Note how the strings come off at the nut and wind around each tuner, especially how many times each wraps around. Lower strings, which are thicker, will wrap around fewer times. This is a good reference point for when you re-string the bass yourself to see if things are fitting properly. To do this, loosen the first string via the tuning pegs, until you see it loosen. Where the bass is strung at the bottom of the guitar will be different for different depending on the manufacturer. You may have to pull the string out through the bridge, or the body.  Before removing the strings, be sure to see how they are wrapped around each post. Wrapping around the wrong side is a common mistake, so make a note of which way to go for when you re-string. You can either replace the strings one at a time or all together. Most people prefer to change them one by one because it keeps some tension on the neck. If you do them all at once, just keep track of which string went with each nob so you replace them in the proper order. Once you've removed the strings, it's good to keep them as spares in case your new ones break. Use cleaning oil to give the neck a good wipe down and get rid of any dirt or grime. If the neck is made of wood, check your cleaning product to make sure it won't damage the wood. Then apply some oil to the fretboard and let it soak for about 5 to 10 minutes in before wiping off the excess. Use a soft cloth to wipe down the rest of the bass, getting rid of dust and any stray fingerprints. Doing this without the strings is better because you'll be able to get to the parts of the bass that would normally be covered by them. You can use a cotton swab to really get into the nooks on the bridge. Make sure the thickness matches the string you pulled out of that slot. The order you string the guitar doesn't really matter, though it is easier to start on one end and go down the line in order. It's most important that you get the right string thicknesses in the right place on your bass. When you start the restringing, make sure to give yourself too much string to thread through and wrap at the nut in the headstock. You'll always be able to cut off extra. Bend the string down into the nut, and wrap while turning the tuner. Hold the string taut with one hand and make sure to wrap as tightly as possible around the nut. Make sure that you're being careful not to damage the string. Finely wound or strings with coatings can be nicked and bent very easily. You should now be turning the attached tuner knob to tighten up the string. You don't need to get the string in perfect pitch just yet but it's a good idea to keep tightening the string until it makes a sound when you pluck it. In other words, keep tightening the string until it no longer flops around the fret board on the neck. You'll adjust the tuning later, for now the string just needs to be tight. . Once you have completely re-strung the bass, you can tune the strings to get the proper notes. Use an electric tuner, or a piano, to get the proper pitches. The strings on a four-string bass should be tuned (low to high) at the notes E-A-D-G, while a five-string should be B-E-A-D-G.
Summary:
Examine the headstock. Remove an old string. Clean the neck and fretboard. Clean the body. Pull the new string through the bridge. Thread the string. Turn the tuner.  Tune your bass