Milk Street Digital Class: Ice Cream and Sorbet with Fany

$14.95

Product variants

About this Pre-Recorded Class:

On a brilliant summer day, there is nothing better than a scoop of homemade ice cream—except maybe a generous amount of creamy, refreshing sorbet. No matter which frozen confection you prefer, guest chef Fany Gerson is here to teach you how to make it at home. Join Fany, the founder of the acclaimed La Newyorkina, an artisanal Mexican sweets business, for a pre-recorded Zoom workshop where you’ll learn both foundational information and inspired flavor combinations. Westart with the basics of ice cream and sorbet bases, discussing how they differ and how variables like water to fat ratios and freezing temperatures affect crystal size and scoop-ability. Then, we make some batches of frozen treats that you can’t find at any old ice cream parlor. You’ll learn Fancy's Famous white corn ice cream, which is like summer distilled into a bite. You’ll make a sorbet that is perfectly tart, sweet and herbal all at the same time. And to turn it into a full-on party, you’ll make a batch of indulgent Mexican spiced hot fudge and a jar of cherry-hibiscus compote, both of which are ready to mix and match with your ice cream and sorbet for combinations you’ll never tire of. Join us for a workshop that will prove how easy,fun and delicious it is to make ice cream and sorbet at home.

What's on the menu?

White Corn Ice Cream
Pineapple Mint Sorbet
Mexican Chocolate Hot Fudge

After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB.

Milk Street Digital Class: Ice Cream and Sorbet with Fany

$14.95

$12.71Store Member

Add to Basket

One of the country’s most authoritative voices on Mexican sweets.

Fany Gersonhas been featured in The New York Times and magazines including Food & Wine, Saveur, Fine Cooking, Fast Company and New York, among others. She launched the acclaimed LaNewyorkina, an artisanal Mexican frozen treats and sweets business, in 2010. She was also the Chef and co-founder of Dough, an artisanal gourmet doughnut shop in New York, and Fan-Fan Doughnut Shop, which opened in 2020. A graduate of the Culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world, including 3 Michelin-starred Akelare in Spain and Eleven Madison Park in New York. She has written three books: “My Sweet Mexico,” which was nominated for a James Beard Award in 2010 for best baking and pastry cookbook; “Paletas;” and “Mexican Ice Cream.”Fany was a mentor in the WE NYC Women’s leadership program in 2016 and recognized as a Latin woman leader in 2017 by El Diario. She graced the cover of Issue 18 of Cherry Bombe Magazine and her ice cream creations were the cover of Food & Wine’s June 2022 issue.