Mango Ice Cream, A Favorite Of Jacqueline Kennedy Onassis - cooking recipe

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)

Preparation

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.