Starting today, the children will officially spend their summer vacation. For many parents and friends, this month's summer vacation is quite difficult. In the words of friends, children are on holiday, parents are busier, and the day of "chicken flying and dog jumping" is about to begin again. Children at home should not only help with their summer homework, but also prepare all kinds of food and drinks. Summer is hot and hot. Every time my children come back from outside, they open the refrigerator to find ice cream. For children, besides cold drinks, there is only ice cream in summer.

Ice cream is not cheap this year. I went to the wholesale store several times and bought a dozen at random, but dozens of dollars were gone. To save money, the children wanted to eat ice cream, so I cooked it at home. Actually, making ice cream is very simple. You can choose some common foods, such as milk, yogurt, fruit and so on. Just mix several ingredients evenly and put them in the refrigerator for freezing.

An old chef who has worked in a cold drink factory for more than ten years told me that not only milk but also yogurt should be added to make ice cream. The master said that many people ignore yogurt when making ice cream at home. Add half yogurt to milk and use it instead of emulsifier. The ice cream made by this method is sweet, delicate, without ice residue, delicious and nutritious. No wonder the ice cream I made before had ice residue, but it's gone. Today, I will share with you the practice of mango ice cream. The ingredients to be prepared are: 250ml pure milk, 0/00g yogurt/kloc, and 2 mangoes. Yogurt should be thicker, mango is sweet, and no sugar is needed to make ice cream.

1. Peel the mango and cut the pulp into small pieces. Mango has golden skin, good maturity and rich flavor.

2. Put the mango meat into the cooking cup twice, and add about 100ml of pure milk each time to make a delicate mango paste. Mango puree in Huang Cancan is of high value, and there is no need to add pigment at all.

3. Pour the beaten mango puree into a deep bowl, pour the rest of the milk and add yogurt together. Some recipes use whipped cream instead of yogurt, which tastes good, but whipped cream is much more expensive than yogurt.

4. Stir the mango paste, milk and yogurt together to taste the sweetness. If it is not sweet enough, add a little sugar and stir until it melts.

5. Pour the mango ice cream paste into the mold for making ice cream, put a stick on it and put it in the refrigerator for more than 6 hours. The amount of this recipe can make 6 ice creams. There are only five ice cream molds in my house, and the rest have been replaced by other molds.

The remaining mango ice cream paste is put into a silica gel mold and frozen together in the refrigerator. It is recommended to use silicone mold to make ice cream, which can be easily taken out when demoulding.

When you want to eat frozen ice cream, put it under the tap, pour water through the mold, about 1 minute, and demould it. It is not recommended to pull it out forcibly, because ice cream is fragile. The practice of ice cream is really simple. The three ingredients are stirred, sweet and delicate without ice residue, delicious and nutritious. Don't just add milk for ice cream. Old master of cold drink factory: there is no yogurt, no wonder there is ice residue in it.

Do you like the mango ice cream you shared today? Ice cream, did you make it yourself or buy it at home? If you have any suggestions or ideas, please leave a message for Longbao. Your guidance is the driving force of Longbao's progress. If you like what you shared today, please collect and forward it to help light a small rocket. Pay attention to Longbao to see more food diaries. Long Jiabao's original food is updated every day, refusing all plagiarism and manuscript washing. Theft will be investigated!