Homemade Mango Ice Cream
1.
Prepare materials
2.
Put the egg yolk in the basin, add 30 grams of powdered sugar
3.
Beat with egg until creamy
4.
Add milk. Stir well
5.
Boil half a pot of boiling water, put the custard in the water and heat, and stir while heating
6.
Until the egg-milk liquid becomes a little thick, traces will appear when you stroke it with the egg. Take it out and let it cool in cold water
7.
Take the mango pulp. Method: Divide the mango with a knife against the mango core and divide the mango into three parts (the pulp part and the mango core part on both sides). Use a knife to beat the flesh part with a knife and slide it to the skin, but don't cut it. Just touch the skin with your finger and the flesh will be all Exposed. Use a fruit knife to remove the mango flesh
8.
Put it in the cooking cup
9.
Beat the mango pulp into mango puree. The thickness is up to your liking. If you want fineness, just hit it for a few more seconds, if you want graininess, just hit it for a few seconds.
10.
Take out the whipped cream from the refrigerator, shake it well, pour it into a large bowl without water and oil, add 30 grams of powdered sugar
11.
Use an electric whisk at medium speed to beat to 6 for distribution, barely flowing, and spare
12.
Put the beaten mango puree into the cool custard
13.
Stir well
14.
Add the whipped cream in two parts
15.
Stir thoroughly
16.
Pour into the fresh-keeping box. Smooth out
17.
Put it in the freezer compartment of the refrigerator. Take out every half an hour and stir with a spoon. Repeat 3 times. Dig the ball after freezing
Tips:
1. The egg yolk paste must be fully whipped and emulsified well, so that the ice cream does not have a lot of ice residue;
2. When the custard is heated, it must be low and heated slowly, otherwise it will become egg drop soup;
3. When it is finally frozen in the refrigerator, when taking it out and stirring every half an hour, fully whipping with an electric whisk will greatly reduce the production of ice residue, making the ice cream more delicate and soft.
