It’s already the end of summer (actually it’s already passed the Beginning of Autumn...), and it’s going to be cold if we don’t eat more ice cream~ Today I will introduce to you how to make homemade mango ice cream. If you like mango flavor, come and try it. Try it.
It is recommended to choose riper mangoes to make the ice cream, the color of the final ice cream will be better. When I started eating, I sprinkled some cranberries on it, which looks so beautiful when paired with the exquisite porcelain~
Required materials:
Egg yolks: 3
Sugar: 40g 20g
Mango (pitted): 200 grams
Milk: 200 grams
Corn starch: 2 tsp
Animal-based whipping cream: 300 grams
Production steps:
1. Mix egg yolks with 40 grams of sugar and cornstarch, and beat with a whisk until the color becomes lighter;
2. Pour the milk into a small pot, heat it over low heat, and turn off the heat once it bubbles;
3. Let the milk cool for about 1 minute, slowly pour it along the edge into the egg yolk batter whipped in step 2, and quickly beat it evenly with a whisk while pouring;
4. Pour the milk and egg yolk paste into a small pot and heat over low heat. Keep stirring while heating, the milk and egg yolk paste will become thicker and thicker;
5. Heat until: tilt the pot and use a spoon to scratch the bottom of the pot. If the lines do not disappear immediately, turn off the heat immediately;
6. Wait for the milk and egg yolk paste to cool;
7. Use a blender to make mango puree;
8. Mix animal whipping cream and 20 grams of sugar, beat until foamy and about doubled in size;
9. Add the cooled milk egg yolk paste and mango puree to the whipped cream, and beat evenly;
10. Freeze for 2 hours, take it out, beat with a whisk evenly, and then refreeze;
11. Then, take it out and beat it again after 40 minutes, repeat 4 times;
12. After the last stirring, pour it into the final container to be frozen, and continue freezing until it is completely frozen.
