How to make mango ice cream, how to make mango ice cream?

Preface. Mango is rich in nutrition, eating mango has anti-cancer, beautifying skin, preventing and treating high blood pressure, arteriosclerosis, preventing and treating constipation, clearing the stomach and intestines, using mango to make ice cream, the taste is very soft.

Material. Ingredients: 300g mango, 3 egg yolks, 170g white sugar;

Excipients: 1g salt, 400ml pure milk, 25ml lemon juice, 250ml light cream mango ice cream.

Ingredients: eggs, sugar.

Prepare plain milk.

Prepare the mangoes. Pour 3 egg yolks, 120g caster sugar and 400ml milk into the milk pot and stir well.

Then, heat the milk pot over low heat and stir constantly until the liquid in the milk pot begins to boil after being heated, immediately leave the source, immediately pour in the whipping cream that has just been taken out of the refrigerator, and stir well, then add 1 gram of salt.

Peel the mango and puree the pulp in a conditioning machine.

Add the remaining 50g of caster sugar to the puree, add 25ml of lemon juice, stir well, and put in the refrigerator for 1 hour. After the milk and egg liquid are thoroughly cooled, pour them into the refrigerated mango puree, beat evenly, pour them into the mold, and then put them in the freezer layer of the refrigerator to freeze them, take them out and stir them once in about two hours, and it will be completed in 24 hours.

The fragrant and smooth mango ice cream is made.

Tips: When demolding, rinse the surface with running water to easily pour out the ice cream.

Preface. How can summer be as beautiful as ice cream? If you're worried about the safety of commercially available ice cream, let's make your own ice cream at home.

Material. Ingredients: 150g mango pulp, 200g whipping cream, 2 egg yolks, 200g milk;

Excipients: appropriate amount of sugar.

Mango ice cream.

Pour the egg yolks, milk and sugar into the pan and mix well until the sugar is dissolved.

Place a small pot on the stove and turn on a low heat, stirring as you heat until the custard in the pot can hang on the spatula and do not boil. Allow to cool in ice water.

Remove the mango pulp.

Puree mango.

Mix well with the cooled milk paste.

Whisk whipped cream with a whisk until wet and foamy.

Pour in the custard mixture.

Mix well, cover and seal before putting into the refrigerator to freeze, 9

Take it out and stir it every half hour, about 3-4 times, and then set the ice cream completely. This is what the fourth stirring looks like.

Tips: 1.The finer the mango puree, the better.

2 Stir a little more so that the ice cream is smoother.

3. Mango should be ripe, there is no sour and astringent taste, and the fruity aroma is also very strong.

Preface. With the advancement of science and technology, Petri PE9800 can be equipped with ice cream buckets to make ice cream, from very thin to thick at the beginning, I am in the state of ice cream throughout the whole process. Since there was no scoop digging and the weather was very hot that day, the finished ice cream was not very good, but the taste was really good, and there was no need to buy the ice cream with a lot of additives written on it.

Material. Ingredients: 95g mango pulp, 150g light cream;

Excipients: 20g caster sugar, 35g milk

Mango ice cream.

Cut the mango pulp into cubes and place it in a cooking cup.

Add a small amount of milk and puree.

Whipping cream with sugar.

Beat it through ice water until it reaches six.

Pour the mango puree into the whipped cream and mix well.

Then refrigerate for an hour.

The ice cream bucket is placed in the freezer a day in advance and the base is installed.

Place in the bread maker.

Attach the blender.

Press the "imix" button and the blender starts turning.

Slowly pour in the mango cream.

It's starting to thicken.

Finally stir to this state. It takes 25 minutes.

Pack it up and eat.

Tips: 1. The ice cream bucket must be put into the refrigerator freezer one day in advance, and the ice bucket can not be heard by the sound of water shaking in it.

2. In hot weather, it is best to operate in an air-conditioned room when whipping cream, and it should be separated from ice water.

3. If you want to eat hard ice cream, you can put it in the freezer compartment of the refrigerator.

Friend: Hello!

Mango ice cream (about 1000 grams).

Ingredients: 3 egg yolks, 300ml of milk, 100 grams of caster sugar, 300 grams of mango puree, 300ml of animal whipping cream, vanilla extract, 25 grams of lemon juice.

Method: 1. Prepare the required raw materials.

2. Mango Shenxiao peels the skin with a paring knife and weighs the pulp.

3. Put the weighed mango pieces into the blender.

4. Beat the mango puree at high speed into a smooth mango. The mango puree whipped at high speed is smoother and the resulting ice cream tastes better.

5. Add lemon juice and 40g caster sugar to the mango puree, mix well, and refrigerate for later use.

6. Mix three egg yolks + 300ml milk + 60g sugar into the milk pot. The milk pot is heated and stirred constantly, and a small milk foam appears on the side of the pot and boils slightly.

7. Immediately after removing from the pot, add the whipping cream and mix well.

8. Add vanilla extract, if there are vanilla bean pods better, if not, it can also be omitted.

9. After the ice cream liquid cools, mix well with mango puree, pour it into a container and freeze it in the refrigerator.

10. After the first freezing, the ice residue can be frozen out after about 5 hours, and then put into the refrigerator after stirring. Later, you can take it out and mix it every 3-4 hours. I stirred it about 4-5 times.

2. The first freezing time will take a long time, and the solidification time of different formulas is also different. I have a little more milk on this one, so it will take a little longer to freeze and form. And it is related to the function of the refrigerator and the container, if the container contains a lot, it will naturally take longer to freeze.

This needs to be observed flexibly.

3. After taking it out, warm it up slightly in the room and stir it again, otherwise it will not be stirred, and it will be hard. However, it should be avoided that only stirring in a frozen state will have an effect, if it has been turned into a liquid, stirring will have no effect.

Give it a try and wish you success!

I hope the above will be helpful to you, if you are satisfied, respectfully.

Hope it helps.

Ingredients] 200 grams of mango (peeled and pitted), 100 grams of coconut milk (mix with coconut milk powder and water at 1:5), 80 grams of caster sugar, 30 grams of lemon juice, 120 grams of light cream, and an appropriate amount of coconut flour.

Method] 1Pour mango pulp, coconut milk, sugar and lemon juice into a food processor and crush;

2.Mix the whole well and transfer to a large bowl and place in the refrigerator to refrigerate thoroughly (at least 1 hour);

3.Beat the whipping cream with ice water to 7 distribution, then pour in the mango coconut milk liquid, freeze the mixed ice cream until it is about to solidify, take it out and use an electric whisk to fully stir and beat widely, and then put it back in the freezer to continue freezing. After that, repeat the whipping step every half an hour, and after repeating 3-4 times, the ice cream liquid is in a very smooth state;

4.Once the ice cream is finished, move it to a storage container and place it in the freezer for freezing. Before eating, put it in a bowl and sprinkle with coconut flour.

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The milk branch Nacha oil and mango are very sweet, and they are really very delicious if they are not smug and use sensitive and high sugar.

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