Homemade mango ice cream, is this how you make it?

In the hot summer, you really don’t want to go out. In order to cool down, you might as well make a delicious mango ice cream at home. The whole process is very simple. The most important thing to make smooth and delicate ice cream is the whipping process when freezing the ice cream. If you don't stir it, it will freeze into an ice cube. The purpose of stirring is to prevent the ice cream from forming large ice crystals.

1. Separate the egg white and yolk. Keep only the egg yolk.

2. Pour 3 egg yolks, 130g fine sugar and milk into a small milk pan and stir evenly.

3. Heat over low heat, stirring constantly while heating. If it starts to boil, remove from heat immediately.

4. After removing from the heat, immediately pour in the cold whipped cream, stir evenly, and let it cool down immediately.

5. Add salt and vanilla extract. Continue stirring and set aside to cool.

6. Peel and core the mango and weigh it.

7. Put the mango flesh into a food processor and blend it into mango puree. (Be sure to beat it for a while longer to break up the mango fibers)

8. Add the remaining 45g sugar and lemon juice to the mango puree and continue to blend in the food processor for a while.

9. Pour the mango puree into a large bowl, cover with plastic wrap and refrigerate for one hour.

10. After waiting for an hour, when the liquid in step 5 has completely cooled down, pour the refrigerated mango puree into the milk pan containing the egg and milk mixture. Mix well with egg and milk mixture.

11. Beat with an electric whisk for 2 minutes and divide into two large storage boxes. It can also be divided into several packages. (You can only fill one half of the container at most, because you will need to whip it many times later. If you fill it too full or the container is too small, you won’t be able to whip it.)

12. After assembly, put it in the refrigerator to freeze. (If your refrigerator has a "quick freeze" function, remember to use "quick freeze")

13. Freeze until it starts to freeze, about 30-40 minutes. Take it out and beat it with a whisk for a while, then put it in the refrigerator.

14. Stir every half hour thereafter. Beat at least 4 times.

15. Before eating, put it in the refrigerator for 10-15 minutes before eating, it tastes better!

Tips

1. Whether or not you can make smooth and delicate ice cream depends most on the whipping process when freezing the ice cream. If you don't stir it, it will freeze into an ice cube. The purpose of stirring is to prevent the ice cream from forming large ice crystals.

2. Another reason for whipping is to allow air to mix into the ice cream during the whipping process, making its taste more delicate and light. So you have to whip it at least 4 times, at least!

3. If conditions permit, please press the "quick freeze" button of the refrigerator, because the faster the freezing speed, the less likely it is to form large crystals. Or you can simply divide it into several portions and freeze it. Smaller portions will also speed up the freezing process. It’s just that you need to beat more when beating.

4. In the first 5 steps, when cooking the mixture in a milk pan, pay attention to the heat and do not overcook it. After cooking, be sure to pour in the whipped cream immediately to let the temperature drop.

5. Pour the whipped cream directly in without beating.

6. It is recommended not to reduce the sugar in the recipe. If the ice cream contains less sugar, the taste will not be so smooth and delicate after freezing.

7. Add salt to it for a better flavor. But don’t add too much!