Mango ice cream

Overview

This hot summer is a good season for eating mangoes. I have a mango lover at home, so I have to have some ice-cold mango ice cream. It has a strong milky aroma and a mango flavor. It melts in the mouth and is cool, and it is so cool that I feel mentally...

Tags

• dessert
• home cooking
• ice products
• egg yolk
• mango
• whipping cream
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Peel, core and cut the mango into small pieces and place in a food processor;

   

2. 2 Add a little lemon juice to make a mango paste and put it in the refrigerator;

   

3. 3 Add 40 grams of fine sugar to the egg yolks and beat with a whisk until the fine sugar is completely dissolved;

   

4. 4 Pour in the milk and stir evenly with a whisk;

   

5. 5 Pour the custard liquid into the pot, cook over low heat and stir constantly until thickened. Use chopsticks to melt the custard liquid left on the spoon without disappearing;

   

6. 6 Remove the pot from the heat and let it sit in cold water to cool;

   

7. 7 Remove the pot from the heat and let it sit in cold water to cool;

   

8. 8 Add 35 grams of fine sugar B to the whipping cream and beat with an electric egg beater until 60 to 70% distributed, which can roughly maintain the texture;

   

9. 9 Add the cooled egg milk to the whipped cream, and use a rubber spatula to stir evenly;

   

10. 10 Then pour in the mango paste, stir it up and down again, then pour it into a container and put it in the freezer of the refrigerator to freeze;

    

11. 11 Then pour in the mango paste, stir it up and down again, then pour it into a container and put it in the freezer of the refrigerator to freeze;

    

12. 12 Take it out and stir it every 1 hour, be sure to stir it evenly, stir it about 6 times, put it in the refrigerator to warm up half an hour before eating, and then dig the balls.