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

Ingredients Nutrition

Directions

  1. You will need 6-8 very ripe mangoes, peeled and pitted and pureed to make 4 cups total.
  2. Scald the cream and then remove from heat.
  3. Stir in the sugar until it dissolves [you can use superfine sugar].
  4. Then, stir in the mango puree and the strained lime juice.
  5. Let cool in the refrigerator.
  6. Freeze in an ice cream machine, according to the manufacturer's directions.
  7. When the ice cream is ready, store it in a container in the freezer.
  8. 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].
  9. 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.
  10. You can also add more egg yolks and good-quality vanilla or bourbon vanilla to taste.

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