1. Mango ice cream ingredients: 200g mango (peeled), 25g fine sugar; 90g whipping cream.

Method: Cut the mango into cubes, then add fine sugar and puree with a food processor.

If you don’t have a food processor, mash with a spoon and mash.

The mango must be ripe enough to be easier to mash.

But the cooking machine is more sophisticated.

You don’t need water to make fruit puree.

Beat the light cream with an electric mixer at medium speed until 7 o'clock, just a little liquid.

If the weather is too hot in summer, you can put the cream container in ice water to kill it faster.

Add the beaten puree to the fresh cream and stir evenly.

Insert the popsicle stick into the mold.

Pour in the mixed liquid, then pick up the mold and shake it gently twice to make it smoother.

Cover and place in the refrigerator for at least 5 hours.

2. Ingredients for yogurt and fruit ice cream: 150g of yogurt (homemade sugar-free yogurt), 120g of cream, 12g of condensed milk; 25g of fine sugar; appropriate amounts of various fruits.

Method: Beat the light cream, condensed milk and fine sugar with an electric egg beater at medium speed to 7, that is, the egg beater will have obvious lines and a certain fluidity.

If it is your first time to make it, it is recommended to beat it at low speed because there is less cream and it will be whipped out quickly.

Then add yogurt and mix well.

Add your favorite fruits to the ice cream mold.

Pour in the ice cream liquid, then pick up the ice cream mold and shake it gently twice until the surface of the ice cream becomes flat.

Place in the refrigerator to freeze for more than 5 hours.

3. Milk ice cream ingredients: 200g fresh milk, 150g animal fresh cream, 35g milk powder; 30g fine sugar; 8g starch.

Method: Pour the fresh milk and light cream into the cooking bowl and stir evenly with a manual egg beater.

Add caster sugar and mix well.

Add cornstarch and mix well.

Add milk powder and mix thoroughly.

Pour the stirred milk into a small pot.

Use low heat throughout the process, stirring constantly in the pot with a spatula while heating to prevent the base paste from clumping.

Once the soup has thickened, such as condensed milk, and can hang on the wall of the pot, you can turn off the heat.

Strain once through a small sieve.

Let it cool to room temperature.

Place in the refrigerator until slightly frozen.

Place the ice cream mold flat, add ice cream sticks, and pour the ice cream liquid into it.

Finally, cover and chill in the refrigerator until hard, about 4-6 hours.