Mexican Ice Cream: Beloved Recipes and Stories [A Cookbook]

Mexican Ice Cream: Beloved Recipes and Stories [A Cookbook]

A collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions. This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico. Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream, Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind, and written in Fany's knowledgeable but accessible voice. Mexican Ice Cream features vibrant location photography and captures the authentic Mexican heladerias that Gerson has been visiting for decades. For anyone looking to up their summer ice cream game, this is the book. "You’ll want to feature this colorful cookbook prominently on your bookshelf. Starring ingredients range from cinnamon and avocado to mangoes and Mexican chocolate. Flipping through the pages will transport you to Mexico—and have you craving a towering cone of ice cream or sorbet." —Grace Elkus,  Real Simple "The combinations are as vibrant as those in the chef’s signature popsicles. Stories of Gerson’s memories seeking out and eating ice cream as a child in Mexico are interspersed with recipes for uncommon combinations like chocolate with peanut marzipan; avocado and passionfruit; goat cheese with  hoja santa ; mole; and a sour, spicy, and sweet concoction: sour cream with guajillo chile and piloncillo-roasted apricots. Transport yourself to the streets of Mexico City with a scoop of Gerson’s deviled mango sorbet topped with chamoy, a must-taste condiment made from pickled plums that brightens the floral sweetness of mango." —Daniela Galarza, Eater Praise for My Sweet Mexico: "Fany's irresistible take on Mexican sweets is as smart and instructive as it is inspiring. Recipe after recipe--from traditional Buñelos to an updated Chocolate Rum Tres Leches Cake--I'm reminded why she's one of the most gifted pastry chefs around." —Scott Jones, executive food editor, Southern Living "Like many of you, perhaps, we haven't given Mexican desserts a lot of thought. Sure there's flan and quite a few delicious ice creams to be had in Mexico, but there's also a lot of brightly-colored pastries that are more decorative than delectable. But looking through the photographs in this truly stunning cookbook might win a few converts...I'm happy to have this book in my collection if only to dream of sweet treats...and future trips to one of my favorite places, Mexico." —David Lebovitz, author of My Paris Kitchen “What a super-delicious and inspiring celebration of unique flavor combinations! Fany, my incredibly talented gal pal, brings us on a tour of her beloved Mexico through this creative, joyful, and beautifully photographed collection of ice creams and sorbets. These recipes conjure happy memories that make you long to attack a cone of your own. You’ll be rushing to your local Latin-American grocery store and plugging in your ice cream maker in no time!” —Christina Tosi, chef/founder/owner of Milk Bar “Fany’s enthusiasm and genuine love for Mexican ice cream is contagious. This cookbook reads like a fairytale and swept me off to a place I didn’t know existed. Deeply engrossed, I wanted to make each and every flavor—not to mention head straight to Mexico, the source of some of the greatest ice cream in the world.” —Jeni Britton Bauer, James Beard Award–winning author of Jeni’s Splendid Ice Creams at Home A graduate of the Culinary Institute of America, FANY GERSON has worked in a range of fine-dining kitchens around the world. She is the founder of La Newyorkina, a catering company, roving food truck, and soon-to-be brick and mortar restaurant in Manhattan, and Dough bakery. Her work has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, and more. Her previous titles include Paletas and My Sweet Mexico. Smooth Sorbet  A well-made sorbet is creamy and smooth (not taking into consideration fruit chunks or bits added for texture). Achieving the perfect consistency is all about getting the right balance of ingredients.  Sugar adds sweetness, of course, but because it doesn’t freeze, it also affects a sorbet’s consistency. Granulated sugar requires liquid of some sort to dissolve the crystals, but if too much liquid is added, the sorbet will be icy and hard when frozen, and the flavor may be compromised. In this case, using some sugar in liquid rather than granulated form, such as honey or light corn syrup, can help keep the sorbet smooth. Just a tablespoon or two inhibits the formation of ice crystals during freezing, and the thickness of honey or corn syrup gives the sorbet base a little more body, which means a creamier consistency.  It’s