MAKES 1 GENEROUS QUART
Packed with Indian-inspired flavors, this ice cream recipe utilizes the simplest method in history—no cooking on the stovetop, and everything just gets thrown into the food processor. It also uses jaggery, a classic Indian sweetener that tastes like a buttery, light brown sugar. So heaven, basically.
Jaggery, like piloncillo, comes caked in large cubes that must be grated on the large holes of a box grater before measuring and adding it to recipes. After it’s grated, just pack it lightly into the measuring cup, as you would for regular brown sugar. And use a serrated knife to chop some into a generous handful of small hunks and shards while you’re at it—folded into the ice cream, they make for crunchy, sugary nubbins that blow toffee bits out of the water.
1 16-ounce (454-gram) bag frozen mango chunks (about 3 cups), partially thawed
1½ cups (12¾ ounces/360 grams) half-and-half or heavy cream*
¾ cup (4 ounces/113 grams) grated jaggery
½ cup (4¼ ounces/120 grams) 2% Greek yogurt
2 tablespoons (1 ounce/28 grams) freshly squeezed lime juice
¾ teaspoon ground cardamom
½ teaspoon finely grated lime zest
⅛ teaspoon fine sea salt
¼ cup (1⅜ ounces/38 grams) finely chopped jaggery
*Use one or the other, or a combination of both, depending on the richness you prefer.
In the bowl of a food processor fitted with the steel blade, combine the mango, half-and-half, grated jaggery, yogurt, lime juice, cardamom, lime zest, and salt. Process until mostly smooth with just a few small chunks of mango in the mix. Scrape into your ice cream maker and freeze according to the manufacturer’s instructions. Fold in the chopped jaggery. Transfer to a 6-cup container, cover tightly, and freeze until firm.
TIP: If you can’t find jaggery, grated panela or piloncillo (its Latin American counterparts) works just fine.