Fresh mango ice cream
Step 1 . Prepare the required raw materials.
Step 2 . Pour the egg yolk and milk into a stainless steel container, add 1 teaspoon of corn starch and stir well.
Step 3 . Heat the egg yolk milk liquid with hot water, and stir it until it is thin and thick.
Step 4 . Sit the heated egg milk paste in cold water, stir and cool it to about 40 ℃.
Step 5 . Peel and core mangoes, cut them into small pieces, and then put them into a blender to make them muddy.
Step 6 . Mix the mango puree with the egg cream twice.
Step 7 . Pour the Nestle light cream into a basin, add the fine granulated sugar, and beat it with the electric whisk at medium speed until it is textured.
Step 8 . Divide the mango egg cream into two or three times and mix with the whipped cream to form mango ice cream paste.
Step 9 . Cover it with plastic wrap and seal it. Freeze it in the freezer for 50 minutes. Take it out and stir it.
Step 10 . Take it out every 50 minutes and stir it evenly with a large spoon, and then put it back into the refrigerator freezer for freezing. Repeat this operation for 3 times.
Step 11 . After the third mixing, pour it into the fresh-keeping box sterilized with boiling water, smooth the surface, and then continue to freeze in the freezer until it solidifies.
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