How to Make Mango Ice Cream
As summer has come to an end, I haven't made a single ice cream yet!Ice cream!! Let's make it quickly while the weather is still hot.Mango ice cream! There wasn't enough space in my fridge for an ice cream container, so after some shuffling, I finally managed to free up a space about the size of a rice bowl. Today's ice cream will be homemade. If you like it, give it a try!
Mango Ice Cream Ingredients and Tools
Main ingredients: Mango (1)Whipped milk(160 grams)milk(200 grams)Egg yolk The honey fine sugar (60 grams) has two.
Cooking utensils: Whisk, food processor category Ice cream Dessert Sour-sweet Mixed Easy to make
Mango Ice Cream recipe:
Prepare all the ingredients.
2.Egg yolks are put into a pot.
3. Mix well.
4. Pour in milk, continue mixing until well combined.
5. Add HoneyFutang fine sugar, mix evenly.
6. Cook on low heat until it boils, then let it cool naturally.
7. Halve the mango and use a fluting knife to remove the flesh.
8. Put the mango flesh and whipped cream into a food processor.Juice program.
9. The mixture of mango and cream becomes smooth and creamy, how beautiful!
10. Pour the well-blended mango cream mixture into the cooled egg yolk liquid.Beef yolks
11. Mix thoroughly, then pour it into a glass container, cover tightly, and put in the freezer.
12. Take out after 2-3 hours, use a spoon to mix again before putting back in the freezer. Repeat this process twice until the mixture solidifies.
13. Serve by scooping, you can drizzle chocolate sauce or fruit jam according to your taste.Do not hesitate! Grab the last bit of summer and make your ice cream! Tips:The ratio of whipped cream to milk can be adjusted;
My ice cream has a sour-sweet taste, so you can adjust the sugar amount accordingly.
You can take out the mixture every 2-3 hours to mix again for even freezing.
If you don't have a food processor, you can whip the whipped cream with an electric whisk and then add the mango flesh. The taste of my ice cream is sour and sweet, so the amount of sugar can be adjusted accordingly. The ice cream batter can be taken out every two to three hours and mixed again to ensure even freezing. Without a, beat the whipping cream with an electric whisk before adding the mango flesh.
