STEP 1/9
Whisk the egg yolk, then add the sugar, start the whisk, and when stiff, add a large spoon of rum and mix again.
STEP 2/9
Pour milk into a pot and heat until bubbles form on the surface.
STEP 3/9
Add the heated milk to the egg yolk and mix well with a whisk, pour it into a pot and heat it until stiff, careful not to boil.
STEP 4/9
When bubbles come up, transfer them to a measuring cup, cool them in the refrigerator for more than 3 hours, and strain them through a sieve to remove the lump.
STEP 5/9
When you put in the amount of fresh cream and sugar and operate the whisk, the whipped cream becomes a solid form that gets on the whisk at some point.
STEP 6/9
Cut the mango into cubes and cut the mango seeds as much as possible and separate the mango pulp separately. Grind all the mangoes that are not pretty and mix them with whipped cream and the egg yolk that you made before.
STEP 7/9
Put the mango ice cream dough in the freezer and stir it with an ice cream scoop every two hours to allow air in twice.
STEP 8/9
You have to put water on the scoop to separate the shape well. Press as hard as you can to make sure that there is no empty space for mango ice cream in the scoop.
STEP 9/9
Place the mango in an ice cream cup with a pretty square cut and scoop the mango ice cream on top.