Mango Ice Cream (mang guo bing qi lin )

Mango Ice Cream

Introduction:

"This hot summer is a good season to eat mango. There is a mango control in my family. I have to have some cold mango ice cream with strong milk flavor and mango flavor. It's easy to melt in the mouth. It's cool and cool to the mind..."

Production steps:

Step 1: peel and core the mango, cut it into small pieces and put it into the cooking machine;

Step 2: add a little lemon juice, beat it into mango paste, and refrigerate it in refrigerator;

Step 3: add 40 grams of sugar a into the yolk and beat it with an egg beater until the sugar is completely dissolved;

Step 4: pour in the milk and stir it with an egg beater;

Step 5: pour the egg and milk into the pot, cook it over low heat and keep stirring until it is thick. Use chopsticks to melt the egg and milk left on the spoon;

Step 6: leave the fire and cool the pan in cold water;

Step 7: leave the fire and cool the pan in cold water;

Step 8: add b35g of sugar into the cream, and use the electric egg beater to disperse until the sixth or seventh day, which can roughly keep the grain state;

Step 9: add the cooled egg milk into the whipped cream, and mix it up and down with a rubber scraper;

Step 10: pour in the mango paste again, mix it up and down evenly, then pour it into the container and put it into the refrigerator for freezing;

Step 11: pour in the mango paste again, turn it up and down evenly, then pour it into the container and put it into the refrigerator for freezing;

Step 12: take it out and stir it every 1 hour. Make sure to stir it evenly. Stir it about 6 times. Put it in the refrigerator half an hour before eating and then dig the ball.

Materials required:

Mango (peeled): 280g

Milk: 200ml

Yolks: 3

Sugar a (for egg yolk): 40g

Light cream: 250ml

Sugar B (light cream): 35g

Lemon juice: right amount

Precautions: 1. In step 10, you must stir frequently, otherwise there will be small broken ice, which will affect the taste; 2. Adding an appropriate amount of lemon juice can prevent the oxidation and discoloration of mango, or you can not add it; 3. When boiling the egg milk, you must be thick before leaving the fire.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Fruity

Chinese PinYin : Mang Guo Bing Qi Lin