【mango Ice Cream】
1.
A large egg yolk (use 2 for the small egg) is stirred with a manual whisk until it becomes light yellow.
2.
Add milk and sugar to mix, cook on low heat until warm, sugar melts. (No need to boil, just warm and melt the sugar)
3.
Slowly pour into the egg yolk, stirring while pouring, so as not to scald the egg yolk.
4.
Pour the well-stirred custard back into the small milk pot for boiling milk, cook on low heat until slightly thickened, and cool for later use.
5.
Add the mango flesh to the cooking cup, squeeze in fresh lemon juice, and stir into a delicate mango puree.
6.
Divide the mango puree into the cooled custard and mix well.
7.
Whip the whipped cream over ice water until lines appear, and distribute about six times.
8.
Slowly add the custard mango paste in step 6 to the whipped cream, stir evenly to form a delicate ice cream liquid.
9.
Take out the ice cream bucket that has been frozen in the refrigerator for more than 12 hours, and install the gearbox at the bottom.
10.
Install it into the bread bucket, and install the mixing blade at the same time.
11.
Pour the ice cream liquid.
12.
Close the lid.
13.
Start program 14, ice cream function, and set the time to 20 minutes.
14.
Stirred ice cream. At this time it was soft ice cream, ready to eat, very delicious. If you want to eat hard ice cream, you can put it in another airtight container or remove the mixing blade and gearbox, close the lid, and put the ice cream bucket directly in the refrigerator for about half an hour.
Tips:
Poetry heart phrase:
1: But I use the larger one for yellow, if the smaller one, I use two.
2: Mango should be ripe and sweet enough.
