Mango Ice Cream
1.
3 egg yolks. 130 grams of caster sugar. 400ML milk is poured into the milk pan and stirred evenly
2.
Heat the milk pan over a low fire and keep stirring until the liquid in the milk pan starts to boil after being heated, immediately remove from the fire
3.
After leaving the heat, pour in all the cold whipped cream and stir well. Then, add vanilla extract and a little salt, and let it cool completely
4.
The mango is peeled and pitted, weighed, and then put in a food processor, and whipped into a mango puree (after beating for a while, all the fibers in the pulp are broken, and the ice cream will be delicate). Add lemon juice and the remaining 45 grams of caster sugar to the mango puree, stir well, and put it in the refrigerator for 1 hour
5.
After the mixture in the third step is completely cooled, pour in the chilled mango puree and beat it evenly with a whisk
6.
Stir the ice cream liquid and put it in the refrigerator to freeze. (Because this portion is relatively large, so I divided into two large bowls, so that the subsequent whipping is more convenient)
7.
After the ice cream liquid freezes until it starts to freeze, take it out, beat it for a while with an electric whisk, and put it in the refrigerator again. After that, take it out every half an hour and beat it up
8.
Repeat this process, whipping more than 4 times, and then freeze the ice cream completely, and the ice cream is ready. The picture shows the state of the last whipping, when the ice cream is almost frozen hard
Tips:
1. Whether you can make smooth and delicate ice cream, the most important thing is the whipping process when freezing ice cream. We know that if the ice cream is frozen hard without whipping, the ice cream will become very hard ice cubes. The purpose of stirring is to prevent ice cream from forming large ice crystals. Another purpose of stirring is to mix air into the ice cream during the stirring process, so that the volume of the ice cream becomes more bulky and the taste is lighter. The number of stirring and stirring time are determined according to the actual situation. The more stirring times and the longer the time, the more delicate and lighter the taste of the ice cream will be. If you find it troublesome, please take out the ice cream and stir at least 4 times during the freezing process to get a good taste;
2. If conditions permit, it is recommended that you divide the ice cream liquid into several small portions before freezing. Because a small portion of ice cream freezes faster and saves time. And the faster the ice cream freezes, the less likely it is to form large ice crystals. Of course, the downside of doing this is that we have to beat a few more portions when we beat;
3. Step diagram In the second step, when boiling the egg yolk and milk mixture in a milk pot, 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;
4. Just pour the whipped cream directly, no need to beat the whipped cream in advance. Because the boiled egg yolk and milk mixture is relatively thin, even if the whipped cream is whipped, it is difficult to mix with it. Moreover, it is not necessary to whipped the whipped cream in advance. Whipping in the process of freezing the ice cream can make the ice cream reach a sufficient expansion rate;
5. Add a little salt to the ice cream to make the ice cream more flavorful. But just add a little bit is enough, don't add too much;
6. When making ice cream, it is not recommended to reduce the sugar in the formula, because if the sugar content of ice cream is less, it will not be as smooth and delicate as normal ice cream after freezing;
7. If you want to make the original flavor (vanilla flavor) ice cream, omit the mango in the recipe, omit the sugar and lemon juice added in the mango puree, increase the amount of egg yolks to 5, and just do it in the same way.
