1. Prepare the ingredients
2. First, pour all three egg yolks, 130 grams of caster sugar, and 400 milliliters of milk into the milk pan, and stir evenly
3. Then, heat the milk pot with a low fire and keep stirring until the liquid in the milk pot starts to boil after being heated, immediately leave the fire source
4. After leaving the fire, immediately pour the whipped cream just taken out of the refrigerator and stir evenly
5. Then add a pinch of salt
6. Add 0.5 teaspoon vanilla extract, stir well, and let it cool completely
7. Put 300 grams of mango pulp into a cooking cup, puree the fruit, and then pour out 280 grams of mango sauce! (Eat the rest by yourself!)
8. Add the remaining 45 grams of caster sugar to the mango puree
9. Then add 25 grams of lemon juice, stir well, put it in the refrigerator for 1 hour
10. After the mixture in step 6 is completely cooled, pour it into the chilled mango puree
11. Whisk evenly with a whisk
12. After mixing the ice cream liquid, pour it into the ice cream maker and stir. The inner tank of the ice cream maker is refrigerated for 15 hours in advance. (If you don’t have an ice cream maker, you can use a whisk for about 10 minutes at this time. Then skip step 13 and see. Step 14)
13. Then seal the spout of the ice cream maker with plastic wrap, surround it with an ice pack, create a cold environment, and stir for about 20 minutes
14. Seal with plastic wrap, put it in the freezer layer and freeze it (if you want to eat ice cream that day, take it out after the ice cream liquid freezes until it starts to freeze, beat it with an electric whisk for a while, and put it in the refrigerator again. Then every half Take out and beat once every hour, repeat about 5 times, then freeze the ice cream completely, the ice cream is ready)
15. If you don’t have time to beat, you can skip step 14 and pour the ice cream liquid after step 13 into the mold, then put the frozen layer in the refrigerator until it is hard, and eat it the next day!
16. When unmolding, rinse the surface with running water to easily pour out the ice cream
17. Add a little dried cranberry to decorate and you are done!
Tips:1. When boiling the egg yolk and milk mixture in a milk pan, pay attention to the heat and don't overcook it. After cooking, immediately pour whipped cream and let the temperature drop immediately to prevent the residual temperature from heating up;
2. The frequency of stirring and the stirring time are determined according to the actual situation. The more times of stirring and the longer the time, the more delicate and lighter the taste of ice cream will be;
3. Adding a little salt to the ice cream can make the flavor of the ice cream better;
4. When making ice cream, it is not recommended that you reduce the sugar in the recipe, because if the sugar content of ice cream is less, it will not be as smooth and delicate as normal ice cream after freezing.
