mango lassi ice cream

So, I’m back with another refreshing frozen summer treat for you! It’s funny cause when I had a recipe blog I used to never post on it, but now that I have a blog that’s not particularly about recipes, I can’t stop doing recipe posts. Whatever. This mango ice cream is freaking great and you should all eat it.mango lassi ice cream

I’ll never forget the first time I tasted a mango lassi. I was 21, with my friend Juliet at the newly-opened Basmati Restaurant in Champaign, Illinois. It seems crazy, considering how many Indians live there, that this was Champaign-Urbana’s first Indian restaurant. Growing up, my only experience with Indian food was from my mom’s kitchen, a white girl from suburban Chicago. Her curries were delicious (if a little unorthodox), but she never introduced me to the joys of naan, chicken masala, or glorious lassi. Though I moved away from Central Illinois a few days later, I ended up in Rogers Park in Chicago, a mere 10 minutes from Devon Avenue and Chicago’s Little India. So basically I’ve drunk like 300 mango lassis in my time and it’s a serious hardship living in a town where the only Indian restaurant went under 11 months ago (RIP India Palace).

Enter, mango lassi ice cream. I invented this last week and it is outrageously good. Basically, make a mango lassi, mix in some half and half, and put it in your ice cream maker. Refreshing Indian heaven in a bowl. By the way, do you know how to peel a mango? This was all over BuzzFeed last week, so maybe you do, but just in case,

Amazing, right? So anyway, you do that to 2 mangoes, and then purée them in your food processor.mango purée

Boy, I’m getting really good at taking photos of the inside of my cuisinart, huh? Add a cup of plain yogurtyogurt

and half a cup of half and half (half half half… that starts to look like it can’t possibly be a word. More like a sound effect. The sound of a cat working out a hairball situation. OK enough disgusting sound imagery, Self, back to semi-appetizing process photos.)making mango lassi ice cream

Then bloop in some honey and cardamomadd some cardamom

and stir until you get a nice, smooth, pale yellow, speckly mixture:
mango lassi ice cream base

Pour the whole thing into your ice cream maker bowl and let it churn until you get something that looks like this:churning mango lassi ice cream

I was explaining to my kids this morning how we used to churn ice cream when I was a kid (“In the old days,” I found myself saying. It was the 80s.) In a big wooden barrel filled with ice and salt and you had to keep cranking it around and around for a million years. I seriously can’t believe anyone ever made ice cream. BARBARIC, IT WAS. Now you just turn the thing on, wait until it’s ice cream-ish, and then toss it in the freezer to finish. It’s so easy you basically have no excuse to not make this. (Except if you don’t have an ice cream maker. But you should definitely buy one because this stuff is awesome.)mango lassi ice creamMango Lassi Ice Cream
makes about 12 servings

Ingredients
2 mangoes
1 cup plain whole milk yogurt
1/2 cup half and half (or 1/4 cup whipping cream and 1/4 cup whole milk)
1/3 cup honey
1 teaspoon cardamom or rosewater

1) Slice and peel mangoes. Purée them in a food processor until smooth.
2) Transfer mango purée to a large bowl. Add the rest of the ingredients and mix well.
3) Pour mixture into ice cream maker and churn until it looks like soft serve ice cream. Transfer to a lidded container and freeze at least 3 hours.

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