1. 2 bags of milk, a box of yogurt (for fermentation starter)
2. Stir the milk and yogurt primers, put them in the yogurt machine, plug in the power source for 8-12 hours
3. I usually turn on the power at 7 or 8 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 up on a low fire (be sure to keep a low fire, keep it aside, don’t over fire, the milk is easy to overflow the pot) two eggs, take only the egg yolks, beat them, and slowly pour them into the milk
6. The fire is still low (do not boil). 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. Fresh mango peeled
9. Cut the pulp into small cubes
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, and it was not frozen before going to bed. I stirred it 3 times during the period)
15. Take it out of the refrigerator the next day and leave it for about 10 minutes. It looks pretty good. The initial successful yogurt mango ice cream
16. Students who don’t have a yogurt maker don’t have to worry, they can also make yogurt. The hotter weather is a "natural yogurt maker";
17. Strain yogurt, that is, "yogurt primer", you can buy strain, or directly use ready-made yogurt as primer, but be careful to choose the original flavor, not fruity yogurt;
18. You can also reserve the yogurt made by yourself, but don’t use it too many times, because the activity will gradually decrease. It is best to use fresh yogurt or bacterial powder after two or three times;
19. You can put more sugar, because milk, eggs, and yogurt are not sweet;
20. Fruits are best to choose fresh fruits with low moisture content, such as strawberries, pineapples, grapes, etc., the ice cream made will have a lot of ice residue. If you really like it, you can use strawberry jam or pineapple jam;
21. If you are worried that the texture of the ice cream is not soft enough, you can cook the custard for a while, or add an extra egg yolk. The purpose is to make the custard thicker. Be sure to simmer slowly on low heat, don't cook it;
22. In the early stage of freezing, it is necessary to take it out and stir it several times, which is also the key to soft and smooth ice cream.
