Materials:

1 mango, 300g whipped cream, 4 egg yolks, 150ml milk, 10g corn starch, half lemon and 40g soft sugar.

Exercise:

1. Put the egg yolk in a large container that can be directly heated on fire, add white sugar to the egg yolk and stir to dissolve the sugar, sieve in corn starch and stir well.

2. Boil the milk and slowly pour it into the egg yolk liquid. Don't keep stirring while pouring, and stir evenly. Pour the milk slowly, or the egg paste will probably turn into egg drop soup.

3. Cook on low heat for about 2 minutes. While cooking, draw circles and stir. You can turn it off when it is very thick. After cooking, let it cool.

4. When the batter is cooled, beat the whipped cream to twice its original volume with an eggbeater.

5. Peel and cut the mango into pieces and put it in a blender. Squeeze in the juice of half a lemon and stir the pulp together.

6. Pour the whipped cream into the cooled egg milk paste and mix well, then pour in the mango puree and mix well.

7. Pour it into a container and freeze it in the refrigerator. After freezing for 3 hours. Take it out and stir it once every half hour to make it free of ice residue, and stir it for 2 or 3 times.

Intimate suggestion:

1, in the same way, you can also switch to other fruit flavors you like, and Oreo cookies are also delicious.

2. Ice cream can't be completely melted and then frozen after freezing, otherwise there will be small ice slag when eating. The same is true of the ice cream you bought.

ice milk

Ingredients: 200ml cream, proper amount of sugar, 2 egg whites, 1 egg yolk or various jam vanilla extract.

Specific practices:

1. Add 1 tablespoon of white sugar to the light cream and stir well for later use;

2. Take another large bowl, add egg white, stir evenly until it bubbles, add appropriate amount of sugar, and continue stirring;

3. Add the egg yolk into the egg white which is evenly stirred, and after fully mixing, add vanilla extract and stir again;

4. After stirring, put it in a whipped cream bowl and continue to stir. If you don't like egg ice cream, you can directly add your favorite jam to the whipped cream and mix well;

Freeze the mixed food in the freezer, and you can eat it after about 2-3 hours. If you take it out and stir it for 2-3 times during freezing, it will taste better.

Watermelon ice cream

Break 1500g watermelon pulp, then take out melon seeds, add 400g white sugar, 2 eggs and 1000g boiled water, stir evenly, then heat at high temperature for sterilization, cool and put in refrigerator for solidification to obtain watermelon ice cream.

banan ice cream

Raw material formula

Banana (mature without mildew) 500 grams of lemon fruit, half a sugar, 300 grams of cream, 300 grams.

manufacturing method

1. Wash the lemon and squeeze out the lemon juice.

2. Put the pre-weighed white sugar into about 500g of water, heat it until it is completely dissolved, and then filter it.

3. Wash and peel the prepared bananas, mash them into paste, add the filtered sugar water, stir them evenly, then add the fresh lemon juice and stir them evenly.

4. After the semi-finished product is cooled, it is mixed with the weighed cream, put into a container and sent to the refrigerator for freezing, and the finished product is banana ice cream.

Chocolate Ice Cream

Ingredients: 2 egg yolks, sugar 15g (which can be put according to personal taste), 300ml milk, and 5- 10g cocoa powder (which can be made into original flavor without adding cocoa powder).

Exercise:

1. Boil milk with low heat;

2. Beat the egg yolk with sugar until the sugar is completely melted, add cocoa powder and stir well (when boiling milk);

3. Slowly pour the cooked milk into the stirred egg yolk liquid and stir it continuously until it is evenly mixed (when pouring the cooked milk into the egg yolk, be sure to add a small amount first, stir it evenly, and try not to pour it at once to prevent the egg yolk from being cooked and having granules);

4. Boil the mixture with low heat, pay attention to stirring, and turn off the heat after about 1-2 minutes (some people stop heating the ice cream, and I will continue to cook for a while every time. I think even if there is no bird flu, try not to eat eggs raw.

5. After cooling, put it in the refrigerator for freezing. Stir every half hour. You can eat it in about two and a half hours.