Mango Ice Cream

Ingredients: TNA mango, milk, egg yolk, light cream, sugar, mango fruit powder.

Practice steps:

Step 1, ingredients as shown.

Step 2: Separate the egg whites and yolks.

Step 3: Cook the milk over low heat until it slightly boils.

Step 4, while hot, mix in the fruit powder, if not you can not add, add some appropriate amount of sugar can be.

Step 5, egg yolk separation is complete.

Step 6: Mix with sugar.

Step 7: Beat until light in color.

Step 8: Whipped egg yolks.

Step 9: Cooled milk is quickly mixed with whipped egg yolks.

Step 10: Heat the egg yolk-milk mixture over water, stirring constantly, until a spoon can hang onto the paste and leave streaks in the liquid, about 20-30 minutes.

Step 11: While the egg yolk milk mixture is cooling, remove the mango pulp, pulverize it in a blender, and sift it through a sieve.

Step 12: Sieve the mango puree.

Step 13: Take the light cream out of the refrigerator, put it in a clean, oil-free and water-free container, add sugar and whip it quickly with a whisk.

Step 14: Beat the cream for the first time.

Step 15: Slowly turn into solid.

Step 16: Beat to shape!

Step 17: Mix the sifted mango puree with the cooled custard.

Step 18: Mix well and add the puree and custard to the whipped cream in small batches.

Step 19: Mix well and freeze in the refrigerator.

Step 20: Take it out of the freezer after two hours and beat it quickly with a whisk for another 2-3 minutes. For a creamier texture.

Step 21: How it looks after whisking.

Step 22: Remove from the refrigerator after another 1.5 hours and whisk again, 2-3 times, for a very fine texture.

Step 23: After freezing overnight, scoop it out with an ice cream scooper and top with rich chocolate sauce or crushed Oreo cookies!

Tips:

1. Mango fruit powder can be used or not, I took it out because I had some left over at home, the fruit powder itself has a sweet flavor, do not use the friends slightly more sugar on it. 2. After heating the juice custard under water be sure to wait until it is completely cooled down before proceeding with the other steps, if the temperature is too high, it is very easy to lead to errors. 3. Do not be afraid to trouble yourself and be sure to Stir dutifully on time, the texture is delicate and lubricated, you are the ice cream master!