Hello, everyone! I am Masa.
This time I want to introduce to you guys some delicious desserts~
It is homemade mango ice cream!
In Chinese, it is 芒果冰淇淋. (máng guǒ Bīngqílín)
I personally really like to eat mangoes
I love its texture and slightly sweet and sour taste.
This time I will be using mangoes
To make very delicious ice cream!
Now, the process may take a little while.
But it will be worth it!
Now, let's start making!
Please use whichever way you are comfortable with, when separating the egg yolks.
Since we won't be heating up the egg white
Let the egg white to chill in the fridge
In today's video,
most of the clips will be capturing the mixing process
If you're not used a whisk
feel free to switch it up to an electric mixer!
mix until the mixture appears slightly paler yellow
to make this type of ice cream
traditionally, we would need to first prepare "Crème anglaise"
using the thickening of egg yolk to create a thick consistency
but the heating process is quite hard to control
let's why today I will replace it with corn starch
like making custard for this ice cream base
If you don't have corn starch, tapioca starch will also work.
Don't need to bring it up to a boil
just until bubbles start to form on the edge of the pot
I've mentioned it before
when we made pudding
The egg mixture contains sugar
so pouring the warm milk straight into it will be fine
to prevent the bottom from sticking
start stirring as soon as the heating starts
once bubbles appear
on the surface of the mixture
then we can switch off the flame
I'm using Taiwan's famous Irwin Mangoes
but any mangoes will work too
you can also use canned yellow peach/apricots
if you don't have any mangoes
cut around 50g of mangoes
in small cubes
briefly cut the rest, then blend it with a blender
if the egg mixture has slightly thickened
it is likely to be a little clumpy
so mix in your blended mangoes in 2 or 3 parts
making sure the mangoes are well-mixed every time
actually, this already tastes good as it is
you can this sauce for crepes
or even drizzle on some pancakes
the rest of the steps are all mixing if your arm is getting sore
if your arm is getting sore
feel free to use an electric mixer
but if you want to train your arms
then mix by a whisk like me! haha
the consistency should be like mayonnaise
good job!
but sorry we're not done just yet!
to make meringue
sugar is important, not just for its sweetness
but also to prevent loss of air
with its stickiness
but if you add too much sugar at once
it will be hard to combine
So it's best to add in the sugar on a few separate times
mix until the meringue stands with a peak
then we're done!
you've worked hard!
traditional ice cream doesn't include meringue
after the flavour has been mixed,
it is simply added into an ice cream maker, that will automatically
freeze and mix the ice cream for a smooth consistency
but when making by hand
the air from the meringue helps to create a light texture
put a small amount of meringue
into the egg yolk mixture to combine evenly
then pour this mixture back into the meringue
this way we don't have to mix too many times
and prevent loosing its airiness
pour into you tin
decorate with some cut-up fruits
cling wrap it, then pop it into the freezer
until it is half frozen
the freezing duration will depend on your freezer
I froze it for about 2~3 hours
freeze until it kind of feels like play-doh
scrape the ice cream with a spoon
then put it back into the freezer
and let it freeze away!
this process allows more air into the ice cream
the more time you do this
the more smooth and professional your ice cream will taste!
leave it in room temperature
for it to soften a bit before serving
this way the texture will be better
And let's it! Now we have a very delicious:
"Homemade Mango Ice cream"
Yay ~ we're finally done!
I'm very excited to eat, the colour is honestly so beautiful
woah it's already melting
let's quickly dig in!
it seems very soft, smooth
Bon appétit
The mango is so aromatic
And this recipe only requires
egg yolk, milk, sugar
then we just had to keep stirring
with the addition of fruits
there is lots of moisture
the texture is somewhere between ice cream and sorbet
and yes, the procedure was a bit time consuming and troublesome
we had to beat 3 times
egg yolk, cream, meringue
of course, these are easier done with an electric mixer
you don't have to use a whisk like me
like whisking the "dalgona coffee"400 times that has been trending lately
it's a bit too tiring that way
if you have the electric hand mixer
then it would be much easier to make
the recipe I introduced today
is definitely slightly on the harder side
you'll still have to invest some time
but it's really worth it!
Please try it out if you're interested! Thank you!
The great season for delicious mangoes have come.
Ensure your eggs are clean and fresh