Mexican ice cream, or helado mexicano, is more than just a frozen dessert; it’s a vibrant expression of Mexican culture, history, and culinary creativity. From traditional flavors rooted in indigenous ingredients to modern, innovative concoctions, Mexican ice cream offers a unique and exciting experience for every palate. Fany Gerson’s acclaimed cookbook, Mexican Ice Cream: Beloved Recipes and Stories, beautifully captures this rich tapestry, inviting readers to explore the authentic flavors and stories behind this beloved treat. This book is a fantastic guide to understanding and recreating the magic of Ice Cream Mexican at home.
Fany Gerson: A Champion of Mexican Flavors
Fany Gerson is a celebrated pastry chef and author who has dedicated her career to showcasing the diverse and delicious world of Mexican sweets. A graduate of the Culinary Institute of America, Gerson’s expertise is undeniable. Her work has graced the pages of prestigious publications like the New York Times, Gourmet, and Food & Wine, solidifying her position as an authority on Mexican cuisine. Beyond her writing, Gerson is the chef and co-owner of La Newyorkina, a renowned purveyor of Mexican treats, and Dough, a popular doughnut shop. Her passion for authentic flavors and culinary artistry shines through in Mexican Ice Cream, making it an essential resource for anyone interested in exploring ice cream mexican.
Exploring the Pages of “Mexican Ice Cream”
In Mexican Ice Cream, Gerson takes readers on a captivating journey through the history and traditions of helado mexicano. The book is thoughtfully structured, dividing recipes into enticing chapters such as Sorbets (Nieves de Agua), Classic Mexican Ice Creams (Helados Clásicos Mexicanos), Modern Mexican Ice Creams (Helados del México Moderno), and even Spicy and Boozy Flavors (Sabores Picositos y Borrachitos). This organization allows readers to easily navigate the diverse landscape of ice cream mexican and find recipes that suit their tastes and adventurous spirit.
Horchata Ice Cream (Helado de Horchata) in a small glass with another glass in the background next to cinnamon sticks.
What truly sets Mexican Ice Cream apart is its deep dive into regional ingredients and the stories behind the flavors. Gerson highlights notable ice cream makers and regional specialties, providing a rich context that elevates the recipes beyond simple instructions. The stunning photography by Fernando Gomez Carbajal and Justin Walker further enhances the experience, with vibrant images capturing the beauty of both the ice cream and the Mexican landscapes that inspire them. For anyone wanting to delve into the world of ice cream mexican, this book offers not just recipes, but a cultural immersion.
Horchata Ice Cream: A Standout Recipe
Among the many tempting recipes in Mexican Ice Cream, the Helado de Horchata (Horchata Ice Cream) stands out as a true gem. Inspired by the traditional Mexican drink horchata, a creamy and refreshing beverage made from rice and cinnamon, this ice cream captures the essence of Mexican comfort flavors. Gerson’s recipe involves toasting rice, almonds, and cinnamon to deepen their flavors before steeping them in half-and-half. This infusion process is key to achieving the authentic horchata taste in ice cream form.
Aerial view of Horchata Ice Cream (Helado de Horchata) in a metal loaf pan with a dusting of cinnamon powder.
The mixture is then carefully pureed, strained, and combined with egg yolks to create a rich custard base. After chilling, the custard is churned into a smooth and flavorful ice cream. The result is a delightful ice cream mexican that perfectly balances creamy texture with the warm, comforting spices of horchata. Whether enjoyed straight from the ice cream maker for a soft serve consistency or frozen for a firmer scoop, this Horchata Ice Cream is a must-try recipe for anyone exploring ice cream mexican.
Beyond Horchata: A Spectrum of Mexican Ice Cream Flavors
Mexican Ice Cream offers a wide array of flavors beyond the classic Horchata. Readers can explore recipes like Nieve de Mamey, featuring the unique tropical fruit mamey, or Helado de Tres Leches, a decadent take on the popular tres leches cake. For those seeking bolder flavors, the book includes recipes like Nieve de Mango Endiablado (Deviled Mango Sorbet) and the adventurous Nieve de Tamarindo con Chile y Chapulines (Tamarind-Chile Sorbet with Grasshoppers). This diversity showcases the breadth of ice cream mexican and Gerson’s commitment to representing both traditional and innovative flavors.
Nieve de Oasis- Fresa, Piña, y Naranja (Strawberry, Pineapple, and Orange Sorbet), Helado de Chocolate Mexicano (Mexican Chocolate Ice Cream), Helado de Pay de Limón (Lime Pie Ice Cream), and Conos de Azúcar (Sugar Cones).
The book also includes recipes for accompaniments like Cajeta (Goat’s Milk Caramel) and Conos de Azúcar (Sugar Cones), allowing readers to create the full ice cream mexican experience at home. From fruity sorbets to rich and creamy ice creams, and even spicy and boozy options, Mexican Ice Cream truly has something for every ice cream lover eager to explore the world of ice cream mexican.
Why “Mexican Ice Cream” is a Must-Have
For anyone passionate about ice cream or intrigued by Mexican cuisine, Mexican Ice Cream is an invaluable resource. It’s more than just a recipe book; it’s a celebration of culture, tradition, and flavor. Fany Gerson’s expertise and passion shine through in every page, making the book both informative and inspiring. While an ice cream maker is recommended for most recipes, the accessibility of ingredients and Gerson’s clear instructions make it easy for home cooks to recreate authentic ice cream mexican.
Horchata Ice Cream (Helado de Horchata) in two small glasses on a blue backdrop.
Whether you’re looking to expand your dessert repertoire, explore the regional flavors of Mexico, or simply enjoy delicious homemade ice cream, Mexican Ice Cream is your perfect guide. It offers a delightful and comprehensive introduction to the world of ice cream mexican, promising a journey of sweet discovery with every recipe.
Horchata Ice Cream (Helado de Horchata) Recipe
Excerpt from Mexican Ice Cream
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Horchata Ice Cream (Helado de Horchata)
A recipe for Horchata Ice Cream (Helado de Horchata) from the cookbook, Mexican Ice Cream.
Course: Dessert
Cuisine: Mexican
Keyword: dessert, horchata, ice cream, Mexican, Mexico
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 7 hours
Total Time: 7 hours 40 minutes
Servings: 1 Quart
Ingredients
- 1/2 cup almonds
- 1/3 cup long-grain rice
- 1 (3 inch) piece Mexican cinnamon
- 4 cups half-and-half
- 5 large egg yolks
- 3/4 cup sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pure vanilla extract
- Ground Mexican cinnamon for sprinkling
Instructions
- In a large saucepan, toast the almonds, rice, and cinnamon over medium heat, stirring frequently, until the almonds are slightly golden and the cinnamon is very fragrant, 3 to 4 minutes. Add the half-and-half, stir to combine, and bring to a simmer. Remove from the heat, cover, and allow to steep for 2 hours.
- In a blender, working in two batches, puree the almond mixture until the nuts are pulverized and resemble a coarse flour. Pour each batch through a fine-mesh strainer set over a bowl and press down on the solids with a spatula or spoon to extract as much liquid as possible; discard the solids in the strainer. Blend the liquid in batches and strain once more; discard any solids left in the strainer.
- Partially fill a large bowl with ice and water, place a medium bowl in the ice water, and set the fine-mesh strainer across the top.
- Return the strained liquid to the saucepan and bring to a simmer over medium heat. Meanwhile, in a heatproof bowl, whisk together the egg yolks and sugar. Gradually ladle in about half of the hot liquid while whisking continuously. Whisk this mixture into the liquid in the saucepan and cook, stirring continuously, until the custard is thick enough to coat the back of the spoon. Pour the custard through the strainer into the prepared bowl, add the salt and vanilla, and stir until cool. Remove the bowl from the ice bath, cover, and refrigerate until the custard is cold, at least 3 hours or up to overnight.
- Whisk the custard to recombine. Freeze and churn in an ice cream maker according to the manufacturer’s instructions. For a soft consistency, serve the ice cream right away; for a firmer consistency, transfer it to a container, cover, and allow to Harden in the freezer for 2 to 3 hours. Serve the ice cream sprinkled with ground Mexican cinnamon.
