Main Ingredients

300ml of fresh milk

Four egg yolks

One teaspoon of cornstarch

One carton of 250ml of light cream

Three mangoes

Fine sugar in moderation

Steps to Make Mango Fresh Milk Ice Cream

2

White cream is whisked in ice water. Whip it in ice water.

3

Whisk egg yolks with sugar.

4

Sift in a teaspoon of cornstarch and whisk until there are no lumps.

5

Boil the milk on low heat.

6

Add the egg yolk mixture, slowly, slowly, little by little, to the milk and whisk at the same time.

7

Peel the mango and set aside the flesh.

8

Mango into a puree, I do not have a cooking machine, with a soy milk machine fruit and vegetable cold drink to beat.

9

Pour in the light cream (I think it takes up the container, directly in the soy milk machine, too lazy ....)

10

Pour in the milk and stir well, beat with a whisk for a while.

11

Prepared container box, I use the two lunch boxes at home. Do not exceed six centimeters.

12

Freeze for four hours, take out and stir once. The picture shows the first stirring after four hours. Stir it well and drop it to flatten it out a bit. After that, turn it every hour for four times.

Tips

Freshly frozen ice cream is best served at room temperature for five minutes before eating. The picture is fresh out of the oven with a layer of white frosting on top. After five minutes, when the frosting is gone, it's very yellow and soft, and the texture is much better!

Add more if you like sweet. It's two tablespoons if it's similar in texture to what's out there, but I only put in one tablespoon.

Milk boil, turn off the heat, the yolk mixture, slowly, slowly, little by little, add into the milk, and at the same time whisking, that is to say, the left hand end of the bowl to pour the egg mixture, the right hand holding the whisk mixing. Lefties just don't care .... (If you're pouring fast, just wait for the eggnog milk! Heh heh heh.)