【Mango ice cream】
Overview
In the hot summer, all kinds of ice cream are a favorite of children. The ice cream you make yourself only contains egg yolks, milk, whipping cream and a small amount of sugar. You can enjoy the coolness of summer and eat nutritious and healthy at the same time. And you can add a variety of fruits to the ice cream to make the ice cream not only brighter in color, but also richer in texture and flavor.
Tags
Ingredients
Steps
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Beat a large egg yolk (2 small ones) with a hand mixer until light yellow.
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Mix milk and sugar, simmer over low heat until warm and sugar melts. (No need to boil, just warm and melt the sugar)
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Slowly pour into the egg yolks, stirring while pouring to avoid burning the egg yolks.
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Pour the evenly stirred egg milk liquid back into the small pot where the milk was boiled, cook over low heat until slightly thickened, cool and set aside.
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Add the mango pulp to the cooking cup, squeeze in fresh lemon juice, and stir into a fine mango puree.
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Divide the mango puree into the cooled custard and stir evenly.
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Whip the light cream with ice water until texture appears, about 60 minutes.
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Slowly add the custard mango paste in step 6 to the whipping cream, stir evenly to form a fine ice cream liquid.
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Take out the ice cream bucket that has been frozen for more than 12 hours in the refrigerator and install the gearbox at the bottom.
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Install it into the bread bucket and install the mixing blade.
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Pour in the ice cream liquid.
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Close the lid.
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Start program 14, ice cream function, and set the time to 20 minutes.
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Churned ice cream. At this time, the soft ice cream is ready to eat, and it is delicious. If you want to eat hard ice cream, you can put it into other sealed containers or remove the mixing blades and gearbox, cover it, and put it directly into the refrigerator in an ice cream bucket for about half an hour.
