I made it myself, and it tastes ok ~ hahahaha
Mango ice cream
Ingredients: mango 1 piece, whipped cream 300g, egg yolk 4, milk150ml, corn starch10g, lemon half and sugar 40g.
Practice: put the egg yolk in a large container that can be heated directly on the fire, add white sugar to the egg yolk and stir to melt the white sugar, then pour in corn starch and stir evenly; Boil the milk, slowly pour it into the egg yolk liquid, and keep stirring while pouring; Cook on low heat for about 2 minutes, stir in circles while cooking, turn off the heat when it is very thick, put it aside for cooling after cooking, and beat the whipped cream to twice the original volume with an egg beater after the egg paste is cooled; Peel mango, cut into pieces, put it into a blender, squeeze in the juice of half a lemon, and mash the fruit together; Pour the light cream into the cooled egg milk paste and stir well, then pour the mango paste and stir well, pour it into a container and put it in the refrigerator for 3 hours. Take it out and stir it every half hour, so there is no ice residue. Stir for 2 ~ 3 times and you can eat.
Huangtao ice cream
Ingredients: 330g canned yellow peach, 200g canned yellow peach juice, 400g whipped cream and 50g sugar.
Practice: break the yellow peach pulp with a blender, add canned juice and mix well; Add sugar to the whipped cream until it becomes sticky and flowable; Mix and stir the broken yellow peach pulp, yellow peach juice and whipped cream, put them in the freezer, and stir once every 1 hour and three times. After the ice cream is sticky and does not flow, it is completely edible when frozen.
Strawberry Ice Crrbet
Ingredients: strawberry 400g, whipped cream 400g, sugar140g.
Practice: Wash strawberries and100g sugar and put them into a blender to make strawberry juice; Add 40 grams of white sugar to the light cream, stir until it is 6 times distributed, and it is viscous and flowable; Adding strawberry juice into whipped cream, stirring evenly, and freezing; After freezing for 90 minutes, take it out and stir it evenly, freeze it again for 40 ~ 50 minutes, stir it again and stir it for 4 times until the ice cream paste looks like a milkshake, and put it in a box and freeze it until it is completely solidified.
Ingredients: 4 eggs (only with yolk), 2 bags of pure milk and 2 pieces of sugar.
Practice; Put the sugar and egg yolk together and beat until milky white with an egg beater.
Pour the milk into the pot and cook it a little. Scoop the boiled milk into the beaten egg liquid and stir it while pouring.
Be careful not to pour the milk into the egg liquid at once, so that the eggs will be boiled and caked by the milk. ) Pour the stirred egg mixture back into the pot, bring it to a slight boil, turn off the fire, and pour it into a container for cooling. Put the cooled egg milk in the refrigerator for freezing. It is best to stir it every two hours, so there will be no ice. If you have cream at home, you can cut it about 1CM and mix it in the egg liquid, which will taste better. Usually it's cooked the night before, then put it in the refrigerator for one night and eat it the next day. Of course, you can also add your favorite jam or fruit. At this time, you can use your imagination to create your own unique ice cream.
I hope I can help you (give some branches? )