2, in advance of the whole mango, ice cream scoop into the freezer to freeze spare, freeze-dried strawberries open the bag is easy to return to the moisture, so to start making before you open the bag to get finely chopped spare. First whipped light cream, light cream poured into a small silicone measuring cup, one-time addition of granulated sugar, start the cooking stick with 1, 2 gears staggered whipping, whipped light cream, thick, small sharp hooks, into the refrigerator for freezing. Frozen mango out of room temperature for a while, cut in half, cut into lattice, scoop out the pulp. Put the mango pulp into the juicer and start the pure juice function, the pulp will squeeze into the cup of the spout. Remove the whipped chilled light cream and mix it with the mango puree. Use a silicone spatula to scrape the mango ice cream paste into a container, scrape it flat, seal it, and send it to the freezer to freeze for 8 hours or more. Remove the ice cream from the freezer and the frozen ice cream scoop, scoop out a ball of ice cream into a cup, sprinkle with finely chopped freeze-dried strawberries, wash and dry the fresh strawberries and cut them into small pieces, and eat.
3, choose the ingredients of whipped cream, milk, etc.; the ice cream powder weighed out 500 grams in a measuring bucket and add one kilogram of pure water and then mix with a spatula for 10 minutes, add whipped cream and milk in the mix evenly, and let it rest for 20 minutes. Wash the machine clean, pour the ice cream from the measuring bucket into the machine and turn the switch to maximum. When the machine has been running for 10 minutes add the Q-tips. When the machine stops running, check to see if the ice cream in the machine can be scooped out with a spoon. Put it in a container in the freezer and use the ice cream scoop to make different ice creams.