How to make simple ice cream?

Ingredients: mango (peeled) 200g fine sugar 25g 90g whipped cream.

Practice: cut mango into pieces, then add fine sugar and mash it with a cooking machine. If there is no cooking machine, mash it with a spoon and mash it. Mango must be mature enough to be mashed more easily. But the cooking machine is more exquisite. You don't need water to make fruit puree. Beat the whipped cream electric egg beater to 7 o'clock at medium speed, and a little liquid will be enough.

If the weather is too hot in summer, you can put the cream container in ice water to kill it faster. Add the beaten puree into the whipped cream and stir well. Insert the ice cream stick into the mold. Pour in the mixed liquid, then pick up the mold and shake it gently twice, which will be smoother. Cover and freeze in the refrigerator for more than 5 hours.

2. Yogurt and fruit ice cream

Ingredients: yogurt (homemade sugar-free yogurt) 150g cream 120g condensed milk12g; 25 grams of fine sugar; All kinds of fruits are in moderation.

Practice: Beat the whipped cream, condensed milk and fine sugar to 7 with electric egg beater medium speed, that is, the whisk has obvious lines and certain fluidity. If it is the first time, it is recommended to beat at a low speed, because there is less cream and it will be quickly sent away. Then add yogurt and stir well. Add your favorite fruit to the ice cream mold. Pour in the ice cream liquid, then pick up the ice cream mold and gently shake it twice, and the surface of the ice cream will become flat. Freeze in the refrigerator for more than 5 hours.

3. Frozen milk

Raw materials: 200g fresh milk, 150g milk powder, 35g animal fresh cream; 30 grams of fine sugar; 8 grams of starch.

Practice: Pour the fresh milk and whipped cream into the cooked rice bowl, and stir evenly with a manual eggbeater. Add fine sugar and stir well. Add corn starch and stir well. Add milk powder and stir well. Pour the stirred milk into a small pot. Use a small fire all the time, while heating, and stir constantly in the pot with a scraper to avoid the bottom paste from caking.

When the soup becomes thick, such as condensed milk, you can hang it on the wall of the pot and turn off the heat. Filter once with a small sieve. Let it cool to room temperature. Refrigerate in the refrigerator until the temperature is slightly frozen. Lay the ice cream mold flat, put the ice cream stick on it, and pour the ice cream liquid. Finally, cover it and put it in the refrigerator until it becomes hard, which takes about 4-6 hours.