How to make mango yogurt ice cream

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby. Every dish is their own successful work. We should not always envy others' talents. In fact, we can learn. The following is an introduction to mango yogurt ice cream. Let's get started.

1. Beat the eggs and add granulated sugar and stir until the sugar is completely dissolved.

2.1 Stir until the temperature reaches about 80 degrees. The liquid in the pot becomes a paste. A thin layer of material will hang on the wooden spoon. If you scratch it with your finger, a clear mark will appear. Turn off the heat immediately and immerse the pot in cold water to cool it down.

3.2 Add 250g of milk and stir evenly, then turn on the mung bean fire and stir constantly with a wooden spoon

4.1 Mix well with the cooled egg custard

5.2 Peel and core the ripe mango, add 50g of milk and blend it into a puree using a blender

6. Add homemade plain yogurt (see here for instructions) and mix well. Put the prepared ice cream paste into the refrigerator and freeze for 1-2 hours.

7. Take out the ice bucket of the ice cream machine that has been frozen for more than 12 hours from the refrigerator.

8. Cover the ice bucket lid, turn on the switch, slowly pour the ice cream slurry into the machine from the feed port in batches and stir for about 30 minutes

9. After stirring, pour it into a fresh-keeping box and freeze it for 1-2 hours before eating.

The method of making the delicious mango yogurt ice cream that I’m introducing today is actually not difficult. As long as you try it carefully, you can achieve the effect you want and enjoy delicious food!