1. Beat the Anjia whipped cream until soft bubbles, add sugar to the egg yolk, mix with warm water and beat until bubbles
2. The mango flesh is pureed, and the above three ingredients are mixed without adding water. Freeze for 5 hours
3. Add water to the black garlic and smash it with a blender
4. Add maltose to the pot and boil it on a low fire, changing from big bubbling to small bubbling, turn off the heat
5. Chill, dig a ball of ice cream and top with black garlic Sauce
Tips:1. Choose 120-day-aged black garlic, which is soft, sweet and has better quality!
