Description[]
Source: MALAI - POOJA BAVISHI
Mango Dolly is India's version of the Creamsicle. Both desserts have taken up space in my memory bank: eating a Dolly after playing cricket with my cousins in Ahmedabad, or having a Creamsicle after playing in the sprinkler in our backyard in Pennsylvania. They're essentially the same: vanilla ice cream surrounded by either mango or orange sherbet. Because making them can be a little complicated, I've not only fashioned them into a cohesive ice cream here but also combined the two flavors. The memories may be separate, but the feeling I had when eating them was the same.
Ingredients[]
- 2/3 cup granulated cane sugar
- Grated zest of 2 oranges
- 1 cup mango juice or mango purée
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons honey
- 2 teaspoons vanilla bean paste
Directions[]
- In a small bowl, stir together the sugar and orange zest.
- Using your fingers, rub the orange zest into the sugar, coating the sugar well and releasing the essential oils in the zest.
- In a blender, combine the zest-sugar mixture, mango juice, sour cream, heavy cream, milk, honey, and vanilla paste and blend until smooth, about 1 1/2 minutes.
- Transfer to a container, cover tightly, and refrigerate for at least 2 hours or up to overnight.
- Remove the chilled base from the refrigerator and and stir to recombine.
- Transfer the base to your ice cream maker and churn according to the manufacturer's instructions.
- Serve the soft ice cream right away, or place in the freezer to freeze completely.
YIELD: MAKES 1 QUART