mango ice cream
By TyriqueKihn
It's really not just delicious, it tastes mellow... The ice cream has a strong aroma of mango, sprinkled with some chopped almonds, and paired with smooth ice cream. It's awesome!
Recipe Recommendations
- egg yolk of 2
- white sugar 80 grams
- lemon juice 1 teaspoon
- milk 200 ml
- light cream 150 ml
- mango of 3
- milk fragrance
- baking
- several hours
- simple
Steps for mango ice cream
1
Egg cream: 2 egg yolks, 40g white sugar, 1 tsp lemon juice, 200ml milk Cream: 150ml light cream, 40g white sugar Mango puree: 3 mangoes (medium)
2
Pour egg yolks into egg beating bowl.
3
Add white sugar and beat with an egg beater until white.
4
Add lemon juice to remove fishy smell and stir well, then add milk and mix well.
5
Cook the custard over low heat until thickened (stir while cooking to avoid clogging the pan), pour out and cool.
6
Take the flesh of the mango and put it into a blender and stir into a mango puree.
7
Shake the light cream and pour it into a container and add white sugar.
8
Use an electric whisk to beat at medium speed until 60%.
9
Pour the mango puree into the cooled custard in portions and stir well.
10
Pour it into the beaten cream and mix well.
11
Put the processed ice cream paste into an airtight box, place it in the refrigerator to freeze, take it out every half hour and scrape it loose with a spoon, and repeat 3-4 times.
12
Remove the ice cream and scoop it into a round ball, sprinkle with chopped almonds, and garnish with chocolate.