Mango ice cream

Overview

Seeing that summer is over, looking back, I have never made ice cream once! Now, while the weather is still hot, I quickly made this mango ice cream! The refrigerator was full of food and there was no space as big as an ice cream bucket. I moved it around and finally made a space the size of a lunch box. Today's ice cream, as you may have guessed, is handmade. If you like it, please do it together!

Tags

• dessert
• ice products
• ice cream
• egg yolk
• mango
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 All materials are ready

   

2. 2 Beat the egg yolks into the milk pot

   

3. 3 Mix well

   

4. 4 Pour in the milk and continue to stir evenly

   

5. 5 Pour in Mifutang caster sugar and mix evenly

   

6. 6 Bring to a boil over low heat and let cool naturally

   

7. 7 Cut the mango into two halves, use a razor knife to remove the pulp

   

8. 8 Put the mango pulp and whipped cream into the wall breaking machine and start the vegetable juice program

   

9. 9 The pulp and whipping cream are instantly mixed together, and the swirl is so beautiful

   

10. 10 Pour the finely beaten mango cream into the cooled beef egg yolk liquid

    

11. 11 After mixing thoroughly, pour it into a glass crisper, close the lid, and place it in the freezer of the refrigerator

    

12. 12 After two or three hours, take it out, mix it again with a spoon, and put it back in the refrigerator. Repeat this twice until the fruit paste becomes solid

    

13. 13 Scoop into balls and eat, you can top them with chocolate sauce or jam according to taste

    

14. 14 Don’t hesitate, grab the tail end of summer and make ice cream