Practice 1. Prepare a container, pour one or half boxes of pure milk, or use half milk and half purified water.
2. Add a few more mangoes and put them in the juicer and mix well.
3. Pour the squeezed mango milk into a container. After adding ice cream powder, stir it over and over again to prevent conglutination. The ratio is about 2 (milk) 1 (ice cream powder).
After ice cream powder is completely stirred evenly, let it stand at room temperature for 15 minutes to prevent ice slag from appearing during freezing.
4. Let it stand, then stir it quickly with an automatic egg beater for 2 minutes, and then put it into an ice cream container after it is stirred more viscous.
5. put it in the refrigerator and freeze it for 3-5 hours to take it out.
If it's not too much trouble, there's another way to make it taste more delicate. First, put the prepared ice cream slurry in the freezer, stir it for 1 minute after half an hour, continue to refrigerate for one hour, then take it out and stir it for 2 minutes, then put it in the freezer, and freeze it for 5 hours before you can take it out and enjoy it.