Mango Ice Cream (mang guo bing qi lin )

Mango Ice Cream

Introduction:

Production steps:

Step 1: raw materials: Light Cream 250ml, milk 200g, sugar 70g + 30g, mango puree 300g, egg yolk 3

Step 2: egg yolk, 70 grams of sugar, milk into the milk pot

Step 3: stir well, heat over low heat, do not boil

Step 4: Boil all the time to a thick paste, turn off the fire and cool for standby

Step 5: peel and core mango and cut into small pieces

Step 6: use a cooking machine to make a smooth puree

Step 7: take 300 g and add it into the egg yolk paste

Step 8: mix well

Step 9: pour the cream into the container and add 30 grams of sugar

Step 10: beat to 6-7

Step 11: pour the batter into the cream

Step 12: mix well

Step 13: cover to refrigerate

Step 14: take out every 1 hour, stir evenly, stir repeatedly for 3-4 times, then freeze hard

Step 15: finished product

Step 16: finished product

Materials required:

Light cream: 250ml

Milk: 200g

Sugar: 70g, 30g

Mango puree: 300g

Yolks: 3

Note: Note: 1, after the egg milk is mixed, you can drop some lemon juice to remove the egg smell. 2, when heating, be sure to boil slowly over low heat. If it is about to boil, leave the heat for a while and then heat it again. 3, use the cooking machine to beat the mango several times more delicately. 4, if you don't like mango, you can replace it with other equal amount of fruit

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Mang Guo Bing Qi Lin