Mango ice cream
By VicentaLakin
This hot summer, it's a good mango season, it's got a mango control, and it's got to get some ice-cold mango ice cream, thick cream and mango, and ice-cold, cool, cool, cool and psychological
Recipe Recommendations
- mango 280 grams
- milk 200ml
- egg yolk of 3
- fine sugar 40 grams
- light cream 250ml
- lemon juice appropriate amount
Steps for Mango ice cream
1
Mangos go to the skin and cut into small pieces and put them in the food machine
2
A little mango paste with lemonade and put in the freezer
3
EMULSION WITH FINE SUGAR A40 G AND FULL DECOMPOSITION WITH AN EGGBEATER
4
And then you pour milk and you mix it with an egg-beater
5
(b) The egg cream is poured into the pot, the small fire is boiled so thick that the egg cream left on the spoon is in a state that does not disappear
6
And set off the fire and sit in cold water and cool
7
And set off the fire and sit in cold water and cool
8
ADD FINE SUGAR B35 G TO LIGHT CREAM AND EJECT IT WITH AN ELECTRIC OMELET UNTIL SIX OR SEVEN DISTRIBUTIONS, WHICH WILL GENERALLY KEEP THE LINE PATTERN
9
(b) The light cream is filled with iced egg cream and evenly mixed with rubber razors
10
(b) Falling into mango paste, equally flat up and down, and then pouring into the container into the freezer
11
(b) Falling into mango paste, equally flat up and down, and then pouring into the container into the freezer
12
Every hour, the mix must be evenly smoothed, about six times, and half an hour before eating it in the freezer and then digging the ball。Mango ice cream Make Tips
1. In step 10, make sure to stir frequently, otherwise small ice crystals will form and affect the texture.
2. Adding an appropriate amount of lemon juice can prevent the mango from oxidizing and changing color, or it can be omitted.
3. When cooking the egg custard, make sure to remove it from the heat once it has thickened.