280 grams of mango sauce
3 egg yolks
Fine sugar175g
Milk 400 ml
Animal whipped cream 250 ml
Vanilla essence 1/2 teaspoons (2.5 ml)
25 grams of lemon juice
a pinch of salt
How to make mango ice cream?
Three egg yolks, 130g fine sugar, and 400ML milk are all poured into the milk pan and stirred evenly.
Heat the milk pan with low fire and keep stirring until the liquid in the milk pan begins to boil after heating, and immediately leave the fire.
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Immediately after leaving the fire, pour in all the cold whipped cream and stir well. Then, add vanilla extract and a little salt and let it cool completely.
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Peel and core the mango, then weigh it, and put it in a food processor to make it into mango paste (beat for a while and break all the fibers in the pulp, and the ice cream will be fine). Add lemon juice and the remaining 45 grams of fine sugar to the mango puree, stir well and put it in the refrigerator 1 hour.
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After the mixture in the third step is completely cooled, pour in the frozen mango puree and beat it evenly with an egg beater.
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The stirred ice cream liquid is frozen in the refrigerator. Because this amount is relatively large, I divided it into two large bowls, which will make it easier to beat in the future. )
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After the ice cream liquid is frozen until it begins to freeze, take it out, beat it with electric egg beater for a while, and put it back in the refrigerator. Then take it out and call it every half hour.
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Repeat this process for more than 4 times, and then completely freeze the ice cream, and the ice cream is ready. The picture shows the last fight, when the ice cream was almost frozen hard.
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skill
1, whether to make smooth and delicate ice cream, the most important thing is the whipping process when the ice cream is frozen. We know that ice cream will become hard ice if it is frozen without whipping. The purpose of stirring is to prevent ice cream from forming large ice crystals. Another purpose of stirring is to make the ice cream mix with air during the stirring process, so that the volume of ice cream becomes more bulky and the taste is lighter. The frequency and time of stirring depend on the actual situation. The more times and time of stirring, the more delicate and light the taste of ice cream will be. If you feel troublesome, please take out the ice cream and stir it at least 4 times during the freezing process to get a good taste.