Yogurt mango ice cream
By VicentaLakin
Without light cream, like yogurt, yogurt's a "twig" for an egg paste. Live, eat and go。
- sweetening
- cook
- ten minutes
- simple
Steps for Yogurt mango ice cream
1
Two bags of pure milk, a box of sour milk
2
(b) Stabilize milk and yogurts, put them in the yogurt and plug them into the power supply for eight hours。
3
I usually turn on the power the first night at 10:00
4
The fragrance of yogurt is ready
5
Pour milk into a small pot, and light fire warms. {\cHFFFFFF}{\cH00FFFF}{\cH00FFFF} Make sure it's a small fire, hold it next to it, don't make it a fire, milk can spill easily. Two eggs, only yolk, scattered, slowly pouring into the milk
6
It's still a small fire. Be careful to mix it quickly while the bets are down, in case the yolk condensate into an eggflower and add six spoons of sugar
7
The little fire heats up until the milk becomes dense, and then the fire closes, it cools, and the egg paste is ready
8
Two fresh mangoes. Go to the skin
9
Cut the fruit and tinkle
10
In the cold paste
11
Then pour the yogurt in
12
It's even. It's ice cream
13
Take a sealed container and pour ice cream into it
14
When covered, it is placed in the freezer and frozen for more than five hours. Take out the mix every approximately one hour. I made it at night. I didn't freeze it before I went to bed
15
Took it out of the fridge the next day, for about 10 minutes
16
It's ugly to take it out of the fridge, dig it up with a spoon, so it's good to taste sweet mango particles, sweet cheeks..Yogurt mango ice cream Make Tips
Making ice cream is actually super simple. As long as you master the two most critical steps, the chances of failure are basically very low. Step 1: Cooking the custard base (to increase thickness). Step 2: Mix in whipped (or unwhipped) heavy cream (to add a smooth texture and milky flavor). Using yogurt instead of heavy cream reduces the milky flavor not at all, and it tastes sweet and sour without being cloying.