Mango Ice Cream

Mango Ice Cream

1. Prepare the ingredients.

2. Pour the milk and whipped cream into the pot, slowly heat it over a medium-to-low heat, and set aside before boiling.

3. Beat the egg yolks into the container, add sugar and salt and mix with a whisk until the color becomes lighter and the texture is smooth.

4. Use a spoon to scoop up an appropriate amount of evaporated milk (step 2) and slowly add it to the egg yolk liquid little by little, stirring constantly while adding, until all steps 2 and 3 are evenly mixed.

5. Pour all the mixed egg and milk liquid back into the pot, turn on a medium-to-low heat and slowly heat up and stir constantly, control the heat to avoid boiling and boil the egg.

6. As the temperature rises, the custard will become thicker. When the custard can wrap the spoon and scratch it with other spoons, the scratches will remain unchanged and will not disappear. The custard is ready and ready to be removed. fire.

7. Take the mango flesh and put it in a food processor to puree the fruit.

8. Add the mango puree to the custard and stir well.

9. Pour the completely cold mixture into a sealable container and put it in the refrigerator to freeze (my pot is not too big, so I just use it).

10. Take it out every 30 minutes and mix it completely, repeat 6 or 7 times.

Tips:

1 When adding the egg yolk liquid to the egg yolk paste, it should not be too fast, so as not to scald the egg yolk paste into egg flowers.
2 Step 5 must also control the heat to avoid cooking eggs.
3 In step 5, if there is a thermometer that can measure the temperature of 84 degrees, it is ready to cook.