2. Put the whole mango and ice cream spoon into the freezer for later use. Freeze-dried strawberries are easy to regain moisture after opening, so they need to be opened before making. Whip the whipped cream first, pour it into a small silicone measuring cup, add the fine sugar at one time, start the cooking stick, and send it alternately in 1 and 2 gears. Send the whipped cream into a thick, small pointed hook and put it in the refrigerator for later use. Take out the frozen mango and leave it at room temperature for a while, cut it in half, cut it into squares, and dig out the pulp. Put mango meat into the juicer and turn on the pure juice function. The pulp will be squeezed into the cup at the slag outlet. Take out the chilled whipped cream and mix it with the mango puree, scrape the mango ice cream paste into a container with a silicone scraper, scrape it flat, seal it, and then put it in the freezer for more than 8 hours. Take out the prepared ice cream, take out the frozen ice cream spoon, scoop up a mass of ice cream and put it in a cup, sprinkle with thin freeze-dried strawberries, wash and dry the fresh strawberries, and then cut them into small pieces to eat.
3. Choose fresh cream, milk and other ingredients; Weigh ice cream powder, put it into a 500g barrel, add 1kg of purified water, then stir it with a scraper for10min, add whipped cream and milk, stir it evenly, and let it stand for 20min. Clean the machine, pour the ice cream from the measuring cylinder into the machine, and turn the switch to the maximum. When the machine runs for 10 minute, add Q fruit. When the machine stops running, check whether the ice cream in the machine can be scooped out. Put it in a container and put it in the refrigerator. Use an ice cream spoon to make different ice creams.