Mango Ice Cream, a Favorite of Jacqueline Kennedy Onassis
Ready In: 6 hrs 20 mins
Serves: 6-10
Yields: 3-4 quarts
Ingredients
- 8 cups heavy cream
- 1 1⁄2 cups sugar
- 7 mangoes, that are very ripe
- 3 limes, juiced and strained
- 1 tablespoon grated ginger (optional)
Directions
- You will need 6-8 very ripe mangoes, peeled and pitted and pureed to make 4 cups total.
- Scald the cream and then remove from heat.
- Stir in the sugar until it dissolves [you can use superfine sugar].
- Then, stir in the mango puree and the strained lime juice.
- Let cool in the refrigerator.
- Freeze in an ice cream machine, according to the manufacturer's directions.
- When the ice cream is ready, store it in a container in the freezer.
- You can serve this with julienned strips of mango over the top of each serving and/or a bit of freshly-grated ginger [microplane graters and zesters are the best for grating ginger].
- NOTE: This should be served the same day it is made so that it doesn't get too hard. You can scoop it out into the serving bowls a little ahead of time and leave in the refrigerator so the consistency can be gooey but firm. Chefs for the Royal Family shape the ice cream with 2 spoons into oval shapes.
- You can also add more egg yolks and good-quality vanilla or bourbon vanilla to taste.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off