Mango Ice Cream, a Favorite of Jacqueline Kennedy Onassis

"from Marta Sgubin, her cookbook Cooking For Madam. NOTE: you can experiment with adding more egg yolks, adding very little hot liquid to the yolks very slowly so that you don't scramble/cook the eggs... and experiment with adding vanilla to taste, or bourbon vanilla... liqueurs poured over, garnishing with a leaf spray of mint or something similar -"
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Ready In:
6hrs 20mins
3-4 quarts




  • 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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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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