Mango Ice Cream
1.
The mango is peeled and cored and the meat is mashed into a puree, or pureed with a food processor.
2.
The two egg yolks are scattered.
3.
Add 50 grams of sugar to the milk and heat it over a low heat until it is saccharified and frothy at the edges.
4.
Pour into the egg yolks in portions.
5.
Stir quickly while pouring.
6.
Heat the milk and egg yolk liquid over a low heat, stirring continuously while heating.
7.
Cook until thickened into custard.
8.
The whipped cream is distributed with 20 grams of sugar.
9.
Pour the mango puree into the custard and mix well.
10.
Pour the whipped cream and stir evenly.
11.
After mixing, put it in the refrigerator and freeze.
12.
Stir once every 1 hour, and mix 3-4 times until it is completely frozen.