Mango Ice Cream, a Favorite of Jacqueline Kennedy Onassis

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READY IN: 6hrs 20mins
SERVES: 6-10
YIELD: 3-4 quarts
UNITS: US

INGREDIENTS

Nutrition
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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.
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