Friday, June 24, 2016

芒果炼奶雪糕 Mango Ice Cream


份量 :成品约 800g

材料 :
3杯 熟芒果(切成粒状)
1/2 - 3/4杯 全脂炼奶 (视乎芒果的甜度而调整)
400ml 全脂牛奶

做法 :
1。将雪糕机里的搅拌锅放入冰箱,冷冻24小时。
2。将所有材料放入搅拌器里,拌至顺滑。
3。倒入容器里,收入冰箱冷藏至少2小时。
4。将冷藏好的芒果浆倒入雪糕制作机内,据雪糕搅拌机上说明的时间,搅拌至浓稠(小女人用了15分钟)。
5。将软雪糕倒入容器里,放入冰箱冷冻至少4小时才供食用。



Makes around 800g ice cream 

Ingredients :
3 cups Ripe Mango Cubes
1/2 to 3/4cup Full Cream Condensed Milk (depands on the sweetenss of mango)
400ml Full Cream Milk

Method :
1. Freeze the ice cream bowl for 24 hours.
2. Put all the ingredients into a blender and blend till smooth.
3. Chill the mango mixture for 2 hours.
4. Pour the chilled mango mixture into the ice cream bowl and churn for 15 min or as per written on the ice-cream maker's instruction manual.
5. Pour the soft ice cream into a container and freeze it for at least 4 hours before serve.