Sweet and Sour, Yet Fragrant on The Cheeks [yogurt and Mango Ice Cream]

Sweet and Sour, Yet Fragrant on The Cheeks [yogurt and Mango Ice Cream]

1. 2 bags of pure milk, 1 box of yogurt (actually only 2 scoops are used for fermentation starter, what else to do, drink it, Lange wants me to teach you!)

2. Stir the milk and yogurt primers, put them in the yogurt machine, plug in the power supply for 8 hours.

3. I usually turn on the power at 10 o’clock the night before, and it’s just right the next morning

4. The fragrant and thick yogurt is ready

5. Pour the milk into a small pot and slowly heat it up on a low fire. (Be sure to have a low fire, keep it by the side, don't make a big fire, the milk is easy to overflow the pot~~). Two eggs, take only the yolk, break up, and slowly pour it into the milk

6. It is still a small fire, and be careful to stir quickly while pouring to prevent the egg yolk from condensing into egg flowers. Add 6 tablespoons of sugar

7. Keep stirring on low heat until the milk mixture thickens, then turn off the heat and let cool, and the custard is ready

8. Two fresh mangoes, peeled

9. Cut the pulp into small ding

10. Pour into the cold custard

11. Pour the yogurt in

12. Stir evenly, serve ice cream paste

13. Take a sealable container, pour the ice cream paste into it, and pour it ninety minutes full

14. After being covered, put in the freezer layer of the refrigerator and freeze for more than 5 hours. Take out and stir once every about 1 hour. (I made it at night, it was not frozen before going to bed, and I stirred it 3 times during the period)

15. It was taken out of the refrigerator the next day and left for about 10 minutes. It looks pretty good, initially successful [yogurt mango ice cream]

16. Take it out of the refrigerator and dissolve it a little bit. It is really ugly when digging it with a spoon. Fortunately, the taste is good, especially the sweet mango diced, which makes your teeth and cheeks smelly...

Tips:

Ice cream is actually super easy to make, as long as you master the two most critical steps

Basically, the probability of failure is not too great

Step 1: Boil the custard (increase consistency)

Step 2: Stir in the whipped (or unwhipped) whipped cream (add delicate taste and milk flavor)





Using yogurt instead of whipped cream, the milk flavor did not diminish at all, and it tasted sweet and sour.