1. The total amount of sugar is increased or decreased according to personal taste, 200g whipped cream is added to 20g sugar to beat, refrigerate for later use. The mango pulp is pureed and set aside.
2. Add the remaining sugar to the egg yolks, beat them until the color becomes lighter and the lines appear, then add the yogurt and mix well. This time I used cooked yogurt, the color was affected a bit, and the white one should be more beautiful next time.
3. Be sure to heat it in water, keep stirring, pay special attention to the sides of the basin, and don't let the egg milk be scalded, which will cause lumps.
4. Heat it until it boils slightly, the custard becomes thicker and the texture does not fade.
5. Prepare a basin of ice water in advance, and quickly put the cooked custard into the ice water to cool down.
6. After the custard is cooled, add the mango puree. Be sure not to add it while it is hot, which will affect the taste.
7. Finally, add the whipped cream, stir well, and then put it in the refrigerator. Stir it every hour to avoid ice ballast to the greatest extent. The more thoroughly the stirring, the more delicate the ice cream.
8. Use a piping bag to squeeze it into a paper cup and decorate some mango pieces. Has it caught up with Haagen-Dazs.
Tips:Some prescriptions say that the custard does not need to be boiled, but for safety and health, I heat it to a boil. As long as I keep stirring, there will be no eggs.
