Gerson - Mexican ice cream: beloved recipes and stories

ACKNOWLEDGMENTS

This is such a hard part to write because there are so many people to thank and frankly they simply cannot all fit. I feel incredibly blessed and fortunate to be surrounded by so many caring and loving people.

First and foremost, I want to thank all of the ice cream makers, farmers, producers, and everyone who allowed me to share part of their stories and inspired me along the way. All of these people keep traditions alive and have so much pride and talent.

To my agent, Lisa Queen, for always having my back and pushing my ideas forward no matter how crazy they can be.

To Kelly, Betsy, Dawn, and everyone at Ten Speed, for sharing so much passion and hard work with this beautiful book. For always allowing me to share my vision and heart, and for your incredible patience with me in the process.

Thank you Justin and Kaitlyn, for thinking outside the box and bringing so much to every aspect. And for being open to color!

Gracias Fernando, for capturing our Mexico with so much love, pride, and beauty, and for helping me tell the story.

To my mother for showing me the value in something made with love and care since ever I could remember. For showing me the magic world of sweets in Mexico, for giving me my first taste of raw milk, and for always encouraging us to find our own passions and fight for them despite what anyone thought (including her). To Jais and Sis, for always being my biggest motivation through my life and being with me alwayseven when we are far away. To my father, for always being brutally honest, for caring so much, for challenging me, and for being so loving every step of the way. To Manolo, for all your enthusiasm, love, support, and immense guidance in Mexico; I literally couldnt have done it without you! To my nieces Natushka and Luna Limn, for making me an aunt (the best feeling ever!) and continuously reminding me of how much love one can have.

To my grandmother, Ana, for your words and for caring so much. To my aunts, uncles, and cousins, whom I adore, but particularly to Michelle, Raque, and Cucus, for your constant presence, enthusiasm, and affection.

To my Danny, for being my rock and for standing with me through the days that I couldnt even stand myself. For your sweetness, love, kindness, and apapachos that surround me daily. For the bright colors you bring to my life and making me feel like the luckiest woman ever!

To Alexandra Zohn, for lovingly reminding me of the beauty that is within and right in front. For inspiring and pushing me toward a path of self love and reminding me to make the time to breathe!

Gracias Buhito, my almost brother, for being there not just for, but with me. Gracias Josefina for being an inspiration, for your generosity in time and heart, and for always making me feel the distance is not relevant.

To Brenda, for your wise words and for always believing.

To Mira, for helping me in the recipe testing but also for the heart and soul that you put into everything you do and everyone that surrounds you!

To Liza, Lesley, Shaw, Ron, and Leetal, for sharing the love of craftsmanship and good food that have nurtured and made me so happy.

To Gus, my Tehueguejino, for all the laughs and hugs and for your help in eating lots of ice cream!

To Las NewyorkinasChulis, Lyncita, Joab, Natalia, Gabis, las Monis.

Kareem, Julian, Marqui, Anna, Erin, Agatha, Danielafor the moments that give me so much courage, love, and strength and for all the fun that allows me to breathe and reminds me to take a moment to enjoy. Your friendship and continuous love mean the world to me!

To Alex, my silent mentor and sister, thank you for always inspiring me to push with heart and purpose and for sharing a passion that goes way beyond taste.

To Andrea, for taking care of so much and allowing me the space to dedicate to this book and for your friendship and continuous support.

To Nick and Maiana, for sharing some of the most delicious and lovely memories of ice cream making together; Andreuchis, for sharing the dream from the very beginning and for always being brutally honest.

To Karo, for your passion and commitment to La Newyorkina and the craft, and for being part of this book, and to Lily for all the hard work and enthusiasm.

To Sergi, for sharing the passion with me and for the dreams that have accompanied us through so much.

To Maya and Vicky, for your continuous support and for allowing me the time to dedicate to this book.

To Thierry for this, but also for sharing the love and passion for the craft and reminding me of the importance to shut out all the noise that can get in the way of passion and creativity.

To Angie and Alexis, for sharing a dream and for sharing this dedication with mefor reminding me daily to pay attention to the little things that make life beautiful!

Last but not least, to my dear friend Ian, to whom Ive dedicated this book and miss so much! You continue to give me love and inspiration wherever you are. Thank you for always believing and being close. You are a big reason why this book exists, and I am so incredibly fortunate for our friendship. Te extrao y quiero.

ABOUT THE AUTHOR

As the countrys most authoritative voice on Mexican sweets, FANY GERSON , has been featured in the New York Times, Gourmet, Fine Cooking, Saveur, Food & Wine and New York magazines, among others. She launched the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business, in 2010. She is also the chef and co-owner of Dough, a gourmet doughnut shop in New York. A graduate of the Culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world, including three-Michelin-starred Akelare in Spain and Eleven Madison Park in New York. She has written two books, My Sweet Mexico, which was nominated for a 2011 James Beard Award for Best Baking & Desserts cookbook, and Paletas. Fany also opened her first brick-and-mortar for La Newyorkina in October 2016 in the West Village of New York City.

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