Fresh Mango Ice Cream
by YY in the kitchen
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare the required raw materials.
2. Pour the egg yolk and milk into a stainless steel vessel, add 1 teaspoon of cornstarch and mix well.
3. Heat the egg yolk and milk liquid insulated water, and stir while heating until a thick custard paste.
4. Sit the heated custard in cold water, stir and cool to about 40 degrees.
5. The mangoes are peeled and pitted, cut into small pieces, and then put in a blender and mashed.
6. Mix the mango puree with the custard twice.
7. Pour the whipped cream of Nestle into the basin, add fine sugar and beat with an electric whisk at medium speed until the grains are formed.
8. Divide the mango custard into two or three times and stir evenly with the whipped whipped cream to form a mango ice cream paste.
9. Cover with plastic wrap and seal it, put it in the freezer of the refrigerator for 50 minutes, take it out and stir.
10. Take it out every 50 minutes and stir evenly with a large spoon, then put it back into the freezer of the refrigerator to freeze, repeat this operation 3 times.
11. After mixing for the third time evenly, pour it into a fresh-keeping box sterilized with boiling water, smooth the surface, and continue to freeze it in the freezer of the refrigerator until it is solidified.
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