Mango Ice Cream
1.
All materials are ready
2.
Beat the egg yolks into the milk pan
3.
Stir well
4.
Pour the milk and continue to stir evenly
5.
Pour in Mifutang granulated sugar and mix well
6.
Bring to a boil on low heat, then let cool naturally
7.
Divide the mango into two, garland knife, take the pulp
8.
Put the mango pulp and whipped cream into the wall-breaking machine and start the fruit juice program
9.
The pulp and whipped cream are instantly mixed together, how beautiful the vortex is
10.
Pour the finely beaten and creamy mango paste into the cold beef egg yolk
11.
After mixing well, pour it into a glass crisper, close the lid, and put it into the freezer compartment of the refrigerator
12.
After two or three hours, take it out, remix with a spoon, and re-freeze in the refrigerator. Repeat this twice until the paste becomes solid
13.
Dig the ball for consumption, you can drizzle with chocolate sauce or jam according to taste
14.
Don't hesitate, grab the tail of summer and make ice cream
Tips:
The ratio of whipped cream and milk can be adjusted; the taste of my ice cream is sweet and sour, so the amount of sugar can be adjusted. The ice cream paste can be taken out every two or three hours and remixed to make it freeze evenly. Without a wall breaker, it is also possible to use an electric whisk to whip the whipped cream and then add the mango flesh.
