Mango fresh milk ice cream
By MertieJones
Students who have refrigerators should try ice cream by themselves at home. The making process is very fun, the finished product is very fulfilling, and it is delicious to eat by yourself, which is much more at ease than the ones outside! Mango fresh milk tastes very good. The flavor of mango is particularly strong. Coupled with the milk aroma of fresh milk, it is rich, unique and delicious.
Recipe Recommendations
- fresh milk 300ml
- egg yolk four
- corn starch a teaspoon
- light cream 一盒250ml
- mango three
- fine sugar appropriate amount
- sweetening
- flavoring
- ten minutes
- simple
Steps for Mango fresh milk ice cream
1
The raw material diagram is as above.
2
Whisk the light cream in ice water.
3
Stir egg yolks with sugar.
4
Sift in 1 teaspoon of corn starch and stir until there are no starch bumps.
5
Boil milk on low heat.
6
Add the egg yolk liquid slowly, slowly, little by little, and stir at the same time.
7
Peel the mango and remove the meat for later use.
8
I beat mangoes into mud. I don't have a cooking machine. I used a cold drink from a soy milk maker to make them.
9
Pour in the light cream (I think it's occupying the container and cook it directly in the soymilk maker, it's too lazy...)
10
Pour in the milk and stir well, and beat with an egg beater for a while.
11
For the prepared container box, I used two lunch boxes from home. Don't exceed six centimeters.
12
Freeze for four hours, take out and stir once. The picture shows the first stirring after four hours. Stir well and fall will flatten it out. From then on, turn it every hour, four times.Mango fresh milk ice cream Make Tips
Freshly frozen ice cream, it is best to eat it at room temperature for five minutes. The picture was just taken out and there was still a layer of white frost on it. Five minutes later, the cream was gone, it was very yellow and soft, and the taste was much better! I like to add more sweet ones. If the taste was similar to the outside, it would be two tablespoons, but I only put one spoon in it. Boil the milk, turn off the heat, add the egg yolk liquid slowly, slowly, little by little, and stir at the same time, that is to say, pour the egg liquid with the bowl in your left hand, and stir with the egg beater in your right hand. Leave the left-handed... (If you pour quickly, you can wait to drink Frangipani milk! Hehe)