Fresh mango ice cream
This fresh mango ice cream tastes like ice dregs, which may be better when made into popsicles. It is not as loose and soft as the last time I made mocha ice cream and cheese ice cream. I don't know if it's because I put too much mango paste, but it tastes very strong and delicious.
Steps for Fresh mango ice cream
1
Prepare the required raw materials.
2
Pour the milk into the milk pot, bring to a boil, remove from the heat.
3
Add fine sugar to the egg yolks, and stir well with an egg beater until the sugar dissolves.
4
Slowly pour a small amount of milk into the egg yolk paste, stirring quickly until the milk is poured.
5
Heat the mixed egg yolk and milk while insulating the water and stir until thick (see that the spoon can hang a thin layer of egg batter).
6
Remove the egg yolk paste from the hot water, sit in cold water and cool until it is not too hot, stirring constantly.
7
Stir the fresh mango puree with the egg yolk paste in portions, then filter it once with a strainer, set aside.
8
Pour Nestle whipped cream into a container, beat at medium high speed to 7 with an electric whisk.
9
Quickly stir the filtered fresh mango custard with the whipped Nestle whipped cream in portions, cover with plastic wrap, place it in the refrigerator freezer for about 1.5 hours, and remove it.
10
Use a spoon to scrape loose the solidified mango custard on the edge of the basin, then use an electric egg beater to stir on medium speed for about 3 minutes, continue to freeze in the refrigerator for 1 hour, and remove.
11
Repeat step (10) 4-5 times, stirring well for the last time, pour into a clean crisper, cover and place in the refrigerator and freeze until solidified into fresh mango ice cream.
12
Before serving, place it in the refrigerator and chill for 40 minutes, then defrost it slightly.