Mexican Ice Cream: Beloved Recipes and Stories
An assortment of 60+ flavor-stuffed plans for desserts and solidified treats established in Mexico's rich and respected frozen yogurt customs.
This new contribution from the unimaginably well known bread cook and desserts creator Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, grandstands the extraordinarily assorted kinds of Mexican frozen yogurt while investigating the social parts of planning and devouring frozen yogurt in Mexico. Gerson utilizes one of a kind fixings to make energizing and new flavors like Red Prickly Pear Ice Cream,
Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All plans are made in view of the home cook, and written in Fany's educated yet open voice. Mexican Ice Cream highlights dynamic area photography and catches the genuine Mexican heladerias that Gerson has been visiting for quite a long time. For anybody hoping to up their mid year frozen yogurt game, this is the book.
About the Author
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.
A graduate of the Culinary Institute of America, FANY GERSON has worked in a range of fine-dining kitchens around the world.
I LOVE this book! Great stories of Mexico, regional favorites, beautiful photos and OH! the recipes!!! Now I can make Mole Icecream with my leftover mole (full disclosure, I am a chef and Mexican cuisine is one of my specialties, but so much to learn here and it's easy to understand and follow the recipes) or there's a great recipe to make your own mole. Plus so many interesting flavors (Horchata Ice Cream anyone? Or Walnut with Pomegranate? Deviled Mango Sorbet?) and all the toppings, even a recipe for Cajeta, Mexico's famous goat milk caramel, instructions on how to make your own Sugar Cones, even Vanilla & Tequila Whipped Cream. Best $12 I've spent in a long time!!! Great summer gift, too!-Andrea L. Gray
It's nuts that this book doesn't have more raving reviews. Quite frankly, leaving thru it is some form of achievable pornography. These might take a step or two to make but ice cream, generally speaking, is not rocket science. I just love the flavor combos and at times using the recipes as a jumping off point for some improvisation to please our tastes. So far, we've done the Lime Pie Ice Cream (used key limes) and the Horchata Ice Cream. Both were just amazing. Can't wait to try more. Thank you for opening my mind with this!-Daniel J. Magan
There are not enough stars for this book. By far the best ice cream recipe book I've read. I plan on making every. single. one. For those who complain that the recipes are too esoteric, I wonder if they've never heard of a palate cleanser or a chilled summer soup. These don't have to be served as desserts--the recipes are so versatile they can be used for so many things! The book sets your creative culinary mind buzzing!-Waikala