It’s that time of year again, when bright yellow seasonal mangoes are available in the grocery store. Although I know they come from far away places, I cannot help but buy several to take home with me. Mangoes are one of my favorite fruits. It takes a bit of practice to cut and peel a mango, but once you get the hang of it the fleshy, juicy, tropical reward it worth the effort. Last year, I made a delightful Mango Sorbet and I was so sad when it was gone (it went fast). When I saw the mangoes at the store, I immediately thought about making sorbet.
While making the sorbet, I also realized that it had been a while since I made some good old fashioned Vanilla Bean Ice Cream. Considered by some to be a plain flavor, Vanilla Bean Ice Cream is decedent and satisfying when done well. The key is using good quality vanilla bean. Since I had recently made a delicious brownie recipe and was still eating my way through the spoils, I decided to whip up a batch of Vanilla Bean to scoop on top.
When all was said and done, I had a batch of Mango Sorbet and a batch of Vanilla Bean Ice Cream staring me in the face. And then it hit me! These flavors would be delicious if swirled together! I churned both flavors, saved a little bit of each batch to consume alone (cannot forget about the brownies) and layered the remaining sorbet and ice cream together. Eureka! My husband quickly named this ice cream a Mango Creamsicle. I concur. Decadent and refreshing at the same time. Enjoy!
Mango Vanilla Swirl Ice Cream
Makes up to two quarts, depending on how it is mixed together
To make swirling easier, it helps to have two frozen ice cream canisters so you can churn one batch after the other. If you only have one canister with your ice cream maker, it’s not a problem, but you may need to allow the first churned batch to soften on the counter before layering it with the second batch.
Prepare the recipes for Mango Sorbet and Vanilla Bean Ice Cream. If you would prefer to make a version of Vanilla Bean Ice Cream without corn syrup, follow the instructions for the Vanilla Clove Ice Cream, omitting the cloves and using a whole vanilla bean. Chill bases thoroughly. Churn each base (see tips above). In a large freezer-safe container, spoon a layer of ice cream onto the bottom. Follow with a layer of sorbet and alternate layers until your container is full. The smaller the layers, the more swirl will be in your ice cream. Transfer container to the freezer and freeze until firm, at least 4 hours.