Before pacotizing or churning the ice cream, line a sheet pan with a nonstick rubber mat and a 25cm / 10in by 25cm / 10in by 5-cm / 2-in stainless steel or Plexiglas frame. Line another sheet pan with a nonstick rubber mat and place both sheet pans in the freezer.
A 5-cm- / 2-in-deep frame will hold a little over 4 L /4 qt of liquid, but don’t forget to take overrun into account. In this case, there should be an overrun of 20 percent.
Pacotize or churn the ice cream base. Pour into the prepared frame. Using an offset spatula, spread the ice cream evenly so that it fits exactly into the frame and remove any excess. Freeze to harden.
Once the ice cream has hardened, use a 5-cm / 2-in square cutter to cut out cubes. Dip the cutter into room temperature (not hot) water each time in order to get a clean cut.
Place the ice cream squares on the other frozen sheet pan. Let them harden again.
Transfer to an airtight container and reserve frozen until needed. Discard any leftover cubes after service.