Mango Ice Cream
Seeing that the summer is over, I haven't made an ice cream yet! While the weather was still hot, I quickly made this mango ice cream! The refrigerator was full of food. There was no space as big as the ice cream bucket. I moved around and finally got a space the size of a lunch box. Today's ice cream, as you may have guessed, is handmade. If you like it, let's do it together!The proportion of light cream and milk can be adjusted; My ice cream tastes sweet and sour, so the amount of sugar can be adjusted. The ice cream paste can be taken out every twoorthree hours and remixed so that it can be frozen evenly. There is no wall breaking machine. It is also possible to beat the cream with an electric egg beater and then add the mango meat.
Step 1 . All materials are ready
Step 2 . Pour the egg yolk into the milk pot
Step 3 . Stir to make it mixed evenly
Step 4 . Pour in the milk and continue to stir well
Step 5 . Pour in mifutang young granulated sugar and mix well
Step 6 . Boil over low heat and let it cool naturally
Step 7 . Mango in two, draw a flower knife, take the pulp
Step 8 . Put mango meat and light cream into the wall breaker and start the vegetable juice program
Step 9 . The pulp and light cream mix instantly. How beautiful the vortex is
Step 10 . Pour the finely beaten cream mango paste into the cool beef and egg yolk
Step 11 . After mixing well, pour it into a glass fresh-keeping box, cover it, and then put it into the freezer of the refrigerator
Step 12 . After twoorthree hours, take it out, remix it with a spoon, and then put it back into the refrigerator for freezing. Repeat this twice until the fruit paste becomes solid
Step 13 . Dig a ball and eat it. Pour chocolate sauce or jam according to the taste
Step 14 . Don't hesitate, grab the tail of summer and make ice cream
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