1. Pour all the egg yolks, caster sugar, and milk into the milk pan and stir evenly. Heat the milk pan with a low fire and stir continuously until the liquid in the milk pan starts to boil after being heated, immediately remove from the fire
2. After leaving the fire, pour in all the cold whipped cream and stir well. Then, add vanilla extract and a little salt, and let it cool completely
3. The mangoes are whipped into mango puree. Add lemon juice and the remaining 45 grams of caster sugar to the mango puree, mix well, and put in the refrigerator for 1 hour
4. After the mixture has cooled down completely, pour in the chilled mango puree, beat it evenly with a whisk, and then put it in the refrigerator to freeze. 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 to whipped, repeat the whipping 4 times, and then freeze the ice cream completely, the ice cream is ready
