Mango Ice Cream A Favorite Of Jacqueline Kennedy Onassis Recipes

THE CAPTAIN'S MANGO ICE CREAM

Steps:

• Combine mangoes, cream, brown sugar, and corn syrup in a blender or food processor. Blend on high for 30 seconds.
• Transfer to an airtight container. Stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

MANGO ICE CREAM, A FAVORITE OF JACQUELINE KENNEDY ONASSIS

Steps:

• 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.

JACQUELINE KENNEDY ONASSIS' CREME BRULEE

Steps:

• In upper part of double boiler, heat 3 cups of heavy cream with the vanilla bean. In a bowl, beat 6 tablespoons of sugar with the egg yolks and eggs until light and creamy. Take out the vanilla bean, and stir the warm cream into the yolks very carefully and slowly. Return the mixture to the double boiler, over boiling water. Stir constantly until the custard coats the spoon. Then put into a glass serving dish and place it in the refrigerator to set. When ready to serve, cover the top of the custard completely with brown sugar, using 1/2 cup or more. Place the dish on a bowl of crushed ice and place custard under broiler flame until sugar melts and caramelizes. Keep watching it, for the sugar will burn. Serve immediately.

PEACH ICE CREAM RECIPE FROM COOK FOR JACQUELINE KENNEDY ONASSIS

Steps:

• Scald the cream, then take the pan off the heat and stir in the sugar until it is dissolved.
• Stir in the peaches and any peach juice in the bowl.
• Add the strained lemon juice.
• Let cool. Then freeze in an ice cream maker, according to the manufacturer's instructions.
• Note from Marta Sgubin: I tried adding a little peach brandy to this but decided I preferred the pure flavor. If you like, you can try it, but don't add too much or the alcohol could prevent the custard from freezing.