mango ice cream
By FurmanSkiles
Ingredients: cream,milk,mango,lemon juice,egg yolk,white sugar
Recipe Recommendations
- mango appropriate amount
- cream １５０ML
- milk ２００ML
- egg yolk two
- lemon juice a small spoon
- white sugar ８０g
- sweetening
- mix
- ten minutes
- simple
Steps for mango ice cream
1
Raw materials are ready for use.
2
Put the egg yolks into the egg beating bowl and add 40 grams of white sugar.
3
Beat with an egg beater until white.
4
Add lemon juice to remove fishy smell and stir well.
5
Then add milk and mix well.
6
Cook the custard over low heat until thickened (stir while cooking to avoid clogging the pan), pour out and cool.
7
Take the flesh of the mango and put it into a blender and stir into a mango puree.
8
Shake well the light cream and pour it into a container and add 40 grams of white sugar. Use an electric whisk to beat at medium speed until 60%.
9
Pour the mango puree into the cooled custard in portions.
10
Stir well.
11
Pour it into the beaten cream.
12
Stir well.
13
Put the processed ice cream paste into a sealed box,
14
Place it in the refrigerator and freeze it, remove it every half hour and scrape it loose with a spoon.
15
Repeat 3-4 times. When serving, take out the ice cream and scoop it into a round ball. You can sprinkle it with chopped almonds, mango pulp, etc. to decorate.