4 egg yolks 40 grams granulated sugar 1 teaspoon (5 grams) cornstarch 1 teaspoon (5 grams) milk 243 ML (1 bag) dry starch 1 teaspoon (5 grams)

Whipping Cream 300 ML (not Nestlé Eau de Toilette)

Mango 2 pcs (or other fruits) Lemon Juice 2 Tablespoons (30 ml)

Practice:

1 ) Beat the whipping cream in ice water with an electric mixer on high speed until 70% whipped, about 1.5 times the original volume. Chill the whipped cream in the refrigerator and set aside.

2) Beat the egg yolks, add the sugar until it dissolves, sift in the dry starch, and mix well. Bring the milk to a boil and slowly pour it into the egg yolk mixture (be careful to pour it in very, very slowly, otherwise it will become egg soup), don't keep circling and stirring while pouring, and then pour it back into the pot when it is well blended.

3) Cook over medium heat for about 5 minutes, stirring while cooking, until it is very thick and thick, like a thick polenta state can be removed from the heat. After cooking, cool it down to room temperature over cold water.

4) While the egg batter is cooling down, put the peeled and diced mango into a blender, squeeze in the juice of half a lemon, and puree.

5) Mix the cooled down thick custard with the whipped cream, then pour in the mango puree, and beat a few more times with a whisk to make it homogenous.

6) Pour into a container, not more than 6cm in height, and put it into the freezer for more than 4 hours. Tossing once every 1 hour of shelving will increase the texture of the ice cream and make it free of crumbs.

Super long-winded:

** To make this ice cream, Nestle evaporated milk is not recommended, it is not easy to whip.

**Because the whipped cream is sweet, I reduced the amount of sugar I put in, just adding 40g is enough.

**If you like other flavors of fruits, such as strawberry, cherry, plum, etc., do the same.

**Before serving the frozen ice cream, take it out of the freezer and let it sit in the freezer for 10 minutes or in the room for 5 minutes before eating for the best taste.