[mango Ice Cream] My Favorite Fruit Flavor

[mango Ice Cream] My Favorite Fruit Flavor

1. Prepare all materials.

2. Pour 3 egg yolks, caster sugar, salt, and milk into a small pot and stir evenly.

3. Heat the milk pan on low heat and stir constantly until it boils and immediately remove from the heat, set aside to cool.

4. Peel the mangoes and beat them into mango puree, beat them for a while, so that the pulp is delicate.

5. Add the mashed mango puree to the cooled custard.

6. Stir the mango puree and custard evenly.

7. Whip the whipped cream with a whisk to 6 or 7 minutes.

8. Add the mango custard to the whipped cream.

9. Stir evenly into ice cream liquid, put it in the refrigerator and freeze.

10. The ice cream liquid is frozen until it freezes. Take it out and stir it with an electric whisk for a while, then put it in the refrigerator to freeze. After that, take it out every half an hour and beat it up. Repeat the whipping more than 4 times to freeze the ice cream and it is ready.

Tips:

1. When the custard starts to boil, immediately remove it from the heat and cool it down. Don't overcook it.

2. The more delicate the mango puree is, the more delicate the ice cream will be. If you like to eat the pulpy taste, just beat it for a while.

3. To make smooth and delicate ice cream, it depends on the whipping process during freezing. If you don't whipped and freeze the cream directly, the ice cream will become very hard ice cubes. Stirring prevents the cream from forming large ice cubes. Stirring can mix air into the ice cream during the whipping process, so that the volume of the ice cream becomes bulky and the taste is light.