Recipes

Watermelon Ice Cream

Watermelon Ice Cream

Helado de Sandia
This recipe doesn't require an ice cream maker; it uses frozen chunks of watermelon and frozen strawberries (for extra body and color) combined with cream to make a smooth ice cream that is a real crowd-pleaser. Using a food processor makes it simple to prepare. The ice cream can be served directly from the processor bowl as soon as it's made, or it can be placed in the freezer for 30 minutes and then served. Make the dessert with the ripest, sweetest summer melon you can find.
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Ingredients

  • Makes 6 servings
  • 4 cups watermelon chunks seeded and cut into 1-inch pieces
  • ½ 10-ounce package frozen sweetened whole strawberries
  • ½ cup heavy cream
  • ¼ cup sugar or more to taste

Instructions

  • Put the watermelon pieces on a baking sheet and freeze until solid.
  • Transfer to a sealable plastic bag, secure, and keep in freezer until ready to use.
  • Remove the watermelon and the strawberries from the freezer about 5 minutes before processing.
  • Cut the frozen berries into pieces.
  • Place half of the watermelon in a food processor, fitted with the steel blade and process until finely chopped.
  • Add the remaining watermelon and the berries.
  • Pulse to break up.
  • Add the cream and ¼ cup of sugar.
  • Process until the mixture is smooth and creamy.
  • Add more sugar, if needed.
  • Scrape down the sides of the bowl and process another 5 seconds.
  • Spoon into serving bowls and serve at once, or store in the processor and place in the freezer up to 30 minutes for the best texture.

Notes & Wine Advice

Mixture will freeze quite solid if left longer, but it can be processed again quite successfully if it becomes too hard.
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Course; Ice cream
Cuisine; Mexican

Coconut Ice Cream from Marge Poore

Coconut Ice Cream from Marge Poore

Helado de Coco
Makes about 1 quartMy good friend and premier ice-cream-maker, Camille Tarantino, was always ready and willing to test ice creams following our trips to Mexico. We made this simple one for a cooking class and everyone really loved the rich coconut flavor.
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Ingredients

Makes 1 quart

  • 1½ cups milk or half and half
  • ¾ cup sugar
  • 1 14-ounce can coconut milk

Instructions

  • Combine the milk and sugar in a saucepan.
  • Gently warm over low heat, stirring, until the sugar dissolves.
  • Remove from the heat and whisk in the coconut milk until smooth.
  • Transfer to a clean container, cover, and refrigerate about 6 hours or overnight.
  • Stir the mixture and transfer to ice cream machine.
  • Freeze according to the manufacturer’s instructions.
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Course; Ice cream
Cuisine; Mexican

Almond Ice Cream

Almond Ice Cream

Helado Almendra
Makes 1 quartMy friend Camille Tarantino has shared several trips to Mexico with me, and tasting the delicious ice creams has always been near the top of our list of things to do. Camille developed this creamy almond-flavored ice cream that we remembered after one of our trips. Toast the almonds until golden brown, but watch carefully and do not let them burn. To retain the smooth texture of the ice cream, the nuts are discarded after flavoring the custard. You can, of course, leave them in if you want a little nutty crunch in your ice cream
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Equipment

  • medium saucepan

Ingredients

Makes 1 quart

Instructions

  • In a medium saucepan, bring to a boil the cream, milk, almonds, vanilla, and almond extract.
  • Cook 2 minutes.
  • Cover and let stand off heat 15 minutes to infuse the flavors.
  • Meanwhile, in a large mixing bowl, with an electric beater or mixer, beat the egg yolks until well combined.
  • Gradually add the sugar, beating, until the yolks are pale and form a ribbon, about 4 minutes.
  • Set aside.
  • Return the milk to a boil again; then pour the hot milk through a strainer into the bowl with the beaten yolks, stirring to combine.
  • Discard the nuts.
  • Pour the mixture into a clean saucepan and cook over low heat, stirring, until the custard thickens and coats the back of a wooden spoon.
  • (Do not boil or it will curdle.
  • )
  • Immediately remove the pan from the heat and strain into a clean container.
  • Cover and refrigerate the custard about 6 hours or overnight.
  • Transfer to an ice cream machine.
  • Freeze according to the manufacturer’s directions.
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Course; Ice cream / Nuts
Cuisine; Mexican

Chocolate Ice Cream

Chocolate Ice Cream

Helado de Chocolate
Makes about 1 quartA good friend and occasional travel partner, Camille Tarantino, gets credit for developing this intense chocolate ice cream so reminiscent of the rich goodness of the Mexican original that inspired it.
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Equipment

  • Food processor

Ingredients

Makes 1 quart

Instructions

  • Put the eggs and cocoa in a blender or food processor and pulse to mix.
  • Gradually add the warmed milk through the lid opening.
  • Pour into a medium saucepan.
  • Whisk in the sugar, and cook over medium heat, stirring, until the sugar dissolves and the mixture thickens and coats the back of a wooden spoon, about 4 to 6 minutes.
  • (Do not boil or it will curdle).
  • Cool to lukewarm; then stir in the cream, vanilla, almond extract, and cinnamon.
  • Transfer to a clean container.
  • Cover and refrigerate about 6 hours or overnight.
  • Stir the mixture and transfer to an ice cream machine.
  • Freeze according to manufacturer’s directions.
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Course; Chocolate / Ice cream
Cuisine; Mexican

Vanilla Ice Cream from Marge Poore

Vanilla Ice Cream from Marge Poore

Helado de Vainilla
Rich and creamy vanilla ice cream is easy to make, and nearly foolproof if you use moist, good quality vanilla beans with a strong vanilla aroma. Mexican vanilla beans from the main vanilla orchid plantations in Papantla, in the state of Veracruz, are prized in Mexico, but any fine vanilla bean works very well.
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Ingredients

Makes 1 quart

Instructions

  • Split vanilla bean in half lengthwise with a thin-bladed knife.
  • Put the cream, milk, and sugar into a medium saucepan.
  • Scrape the seeds of the vanilla bean into the liquid and drop the vanilla bean into the pan.
  • Stir, and heat until steaming.
  • Add 1 cup of the hot cream to the egg yolks, beating thoroughly with a whisk.
  • Pour the egg mixture into the pan with the remaining hot cream.
  • Cook, stirring constantly, over medium-low heat until the custard thickens slightly and coats the back of a wooden spoon.
  • (Do not allow the custard to boil or it will curdle.
  • )
  • Remove the custard from the heat and pour through a strainer into a clean container.
  • Add the vanilla bean to the container.
  • Cool completely, then remove the vanilla bean, cover, and refrigerate at least 6 hours or overnight.
  • Stir the mixture and transfer to an ice cream machine.
  • Freeze according to the manufacturer’s directions.
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Course; Ice cream
Cuisine; Mexican

Sweet Potato Pudding with Nuts

Sweet Potato Pudding with Nuts

Budín de Camotes con Nuez
Alicia Franyuti, owner of the Hacienda de las Flores in San Miguel de Allende, planned several meals for my culinary group when we stayed at her charming hotel. This sweet potato pudding was one of the desserts prepared by her kitchen staff.
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Ingredients

Makes 6 servings

Instructions

  • Preheat the oven to 400°.
  • Grease an 8-inch square baking dish.
  • Cut the yams crosswise into 1-inch rounds.
  • Bring a 3-quart saucepan of water to boil and cook the yams until tender, about 20 minutes.
  • Drain.
  • While the yams are still warm, but cool enough to handle, peel and put in a large bowl.
  • Mash well with a potato masher.
  • Stir in the honey, brown sugar, butter, vanilla, and salt.
  • Add the eggs and mix very well.
  • Transfer to the prepared baking dish.
  • Sprinkle the nuts over the top.
  • Bake until a tester inserted in the center comes out clean, 20 to 25 minutes.
  • Meanwhile, prepare syrup and keep warm.
  • Prepare whipped cream, if using.
  • Then, when pudding is done, serve it warm in small dessert bowls with warm syrup spooned over the top.
  • Add a dollop of whipped cream, if desired.
  • Any remaining sugar syrup will keep, refrigerated, in a covered container indefinitely.
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Course; Dessert / Nuts
Cuisine; Mexican

Custard Bread Pudding

Custard Bread Pudding

Budín de Pan
Almost everyone likes bread pudding, but this one with strong Spanish influence, is my personal favorite. It's quite elegant with a very smooth custard. Start making the pudding a day ahead to allow for soaking the bread with the egg and milk custard. Serve warm with Strawberry Dessert Sauce or Mexican Vanilla Pudding and garnish the dessert with fresh berries, mangos, or peaches
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Equipment

  • 9-inch square glass baking dish

Ingredients

Makes 6 to 8 servings

  • 1 16-ounce day-old loaf of sweet French bread, sliced ½ inch thick
  • 3 large eggs plus 2 egg yolks
  • 3 cups whole milk
  • 2 ⁄3 cup sugar plus ⅓ cup for the topping
  • 1½ teaspoons pure vanilla extract
  • ⅛ teaspoon salt
  • 2 tablespoons unsalted butter melted

Instructions

  • Liberally grease a 9-inch square glass baking dish.
  • Remove the crusts from the bread.
  • Place a single layer of sliced bread in the baking dish.
  • Cut the bread to fit closely and neatly together.
  • Arrange a second bread layer over the first.
  • Set aside.
  • In a mixing bowl, beat the eggs and yolks together with a fork.
  • Add the milk, 2⁄3 cup of the sugar, vanilla, and salt.
  • Mix very well.
  • Pour the custard slowly over the bread, stopping once or twice to stir the custard mixture to prevent the sugar from settling to the bottom.
  • When all of the custard has been poured over the bread, gently press the bread with the back of a wooden spoon into the custard to soak thoroughly.
  • Place a piece of plastic wrap directly on the surface of the pudding and refrigerate overnight.
  • About 1 hour before baking, remove the pudding from the refrigerator.
  • Preheat the oven to 350°.
  • Bring 2 cups of water to a boil.
  • Melt the butter and drizzle on top of the pudding.
  • Sprinkle evenly with the remaining ⅓ cup of sugar.
  • Place the pudding pan into a larger pan and place them in the middle of the oven.
  • Pour boiling water into the larger holding pan to a height of 1 inch.
  • Bake, uncovered, 45 to 50 minutes, or until a tester inserted in the center comes out clean.
  • The pudding will be puffed and barely brown.
  • Remove the pudding and water bath from the oven.
  • Raise the oven rack one step closer to the broiler (or if your broiler is separate, simply heat the broiler).
  • Put the pudding under the broiler and brown the top of the pudding briefly, 2 to 3 minutes, until evenly browned.
  • Watch carefully and turn the pan around to brown evenly.
  • Cool the pudding on a rack about 20 minutes.

Notes & Wine Advice

Cut into neat squares or rectangles and serve warm.
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Course; Dessert
Cuisine; Mexican

Mexican Bread Pudding

Mexican Bread Pudding

Capirotada
Mexico's bread pudding is dense, sweet, and wonderful. The addition of cheese to the pudding is very common, but surprises many unsuspecting tasters. Some cooks add an apple or pear, and some sweet versions even contain tomatoes. This recipe, from San Miguel de Allende, in central Mexico, calls for making the sugar syrup with piloncillo (Mexican unrefined brown sugar) that has a mild molasses-like flavor. Use it, if possible, or substitute dark brown sugar. Serve warm with whipped cream, ice cream, or Rum Butter Sauce.
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Ingredients

Makes 8 servings

  • 1 large egg beaten
  • ½ cup milk
  • 3 tablespoons unsalted butter melted
  • 6 cups cubed 3⁄4-inch lightly toasted sweet French bread
  • ½ cup coarsely shredded Chihuahua or mild cheddar cheese
  • 8 ounces piloncillo Mexican unrefined brown sugar or 1 cup packed dark brown sugar
  • 3 cups water
  • 1 cinnamon stick Mexican canela or Ceylon variety preferred
  • ½ teaspoon pure vanilla extract
  • ¾ cup chopped pecans or walnuts
  • ½ cup raisins
  • 1 teaspoon ground cinnamon Mexican canela or Ceylon variety preferred

Instructions

  • Preheat the oven to 350°.
  • Grease a wide 21⁄2-quart baking dish.
  • In a large mixing bowl, beat together the egg, milk, and melted butter.
  • Add the bread cubes and cheese.
  • Toss well.
  • Set aside.
  • In a medium saucepan, place the piloncillo or brown sugar, water, and cinnamon stick.
  • Bring to a boil; then reduce the heat to low and simmer the syrup uncovered 5 minutes.
  • Turn off the heat and remove the cinnamon stick.
  • Stir in the vanilla.
  • In the greased baking dish, spread half of the bread mixture evenly over the bottom.
  • Scatter pecans and raisins evenly over the bread.
  • Cover with the remaining bread mixture.
  • Sprinkle cinnamon on top.
  • Pour the sugar syrup evenly over the surface.
  • With the back of a spoon, press bread mixture gently to soak with syrup.
  • Bake 30 to 35 minutes, or until the top is lightly browned and the pudding is set.
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Course; Dessert
Cuisine; Mexican

Rice Pudding

Rice Pudding

Arroz con Leche
Dessert puddings came to Mexico with the Spanish in the mid-1500s, along with many sweet desserts. Spanish nuns, using recipes and ingredients they were familiar with, prepared puddings, flans, and other sweets, just as they had done in Spain. Desserts like this are now part of Mexican meals throughout the country, and all of Latin-America as well. The pudding is best served the day it's made.
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Equipment

  • Saucepan 2-quart

Ingredients

Makes 6 servings

Instructions

  • In a 2-quart saucepan mix the rice, cinnamon stick, sugar, salt, and 1¼ cups of water.
  • Bring to a boil; then reduce the heat to low and simmer, covered, until most of the water is absorbed, about 15 minutes.
  • Stir in the milk and cook, partially covered, over low heat, stirring occasionally to prevent sticking, until thickened and creamy, and the rice is very tender, about 1 hour.
  • Discard the cinnamon stick.
  • Stir in the vanilla and butter.
  • Divide among 6 dessert bowls.
  • Serve warm or at room temperature.

Notes & Wine Advice

Refrigerate, covered, if kept overnight.
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Course; Dessert
Cuisine; Mexican

Coconut Pudding

Coconut Pudding

Cocada
Cocada is made all over Mexico. It's traditional to flavor this Mexican dessert with sherry and decorate the top with toasted almonds.
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Equipment

  • medium saucepan

Ingredients

Makes 4 servings

Instructions

  • In a medium saucepan, boil the sugar, water, and cinnamon stick 5 minutes.
  • Remove the cinnamon stick.
  • Add the coconut and cook, stirring, until all of the syrup is absorbed, about 5 minutes.
  • Add the salt and 1¼ cups of the milk.
  • Cook, over medium heat, stirring until the mixture comes to a boil, then turn off the heat and let the mixture sit in the pan while beating the eggs.
  • In a small bowl, beat the eggs with the remaining ¼ cup of milk.
  • Stir ½ cup of the hot pudding into the beaten eggs and then stir the egg mixture into the hot coconut mixture.
  • Return the pan to the heat and cook, over low heat, stirring constantly, until the pudding is hot and thickens slightly, about 5 to 7 minutes.
  • (Do not boil, or the pudding might curdle.
  • ) Stir in the sherry and vanilla.
  • Pour into 4 individual serving dishes.
  • Refrigerate at least 6 hours or overnight.
  • Serve cold with toasted almonds scattered on top.

Notes & Wine Advice

Store covered in the refrigerator up to 3 days.
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Course; Dessert
Cuisine; Mexican