A few decades ago, Mexico’s capital city was the epicenter of ice cream production.
Now, the region is a destination for many ice cream fans.
But this is a city where ice cream lovers are known for their boldness and ingenuity.
From the earliest days of ice creams in the early 19th century, there was a rich history of toppings.
From chocolate to strawberry, ice cream became the most widely consumed dessert.
Today, Mexican ice cream is made with just four basic ingredients: cream, milk, sugar and butter.
Some flavors have become so popular that they are known as “milk and butter” flavors.
These days, ice creakers make everything from milkshakes to pastries, and some of the best-known ice cream flavors are strawberry, strawberry, and strawberry ice cream.
In this exclusive excerpt from a new book, the authors discuss the history of ice and the origins of the popular toppings of the ice cream industry.
A few years ago, when we visited the city of Oahu, the only ice cream we could buy was “Ganón,” a special-tasting ice cream with strawberries, strawberries, and cream.
The shopkeeper looked at me and asked, “Why do you want it?”
It was a long time ago.
It was like, I thought, oh, wait a minute, we can’t do that now.
And I thought to myself, we have to try something new.
So I opened my mouth to say, “You know, we could just do it like this.
What if we made ice cream using only sugar and cream instead of milk?”
And the lady next to me said, “Yes, you can do that.”
She was just so passionate about this.
So then, we did.
And she said, that was very, very hard.
And the first thing she told me was, “This is going to be very difficult, because it’s going to take a lot of time.
And you’ll need a lot more cream.”
So, I asked her to make me a strawberry ice creamer and she put all the ingredients together.
And, the next thing she said was, you know, I don’t know about you, but I’m not sure what kind of ice you need to make that strawberry ice.
So, the ice creaming began.
And it was not the most successful process.
I didn’t think that there was much cream.
But we kept going, and, eventually, it was so good, we started using it for all sorts of things.
We used it to make puddings, for dessert, and to make cookies.
And we started to think, why not?
I’m starting to think that this could work.
And then, about three years ago we opened our first ice cream shop.
It’s a little shop called Gran Cumbre.
And our first customer is, of course, a girl named Maria.
And Maria, she loves ice cream too.
And so she comes and visits us, and we introduce her to our ice cream bar.
She’s a regular customer.
And as we introduce ourselves, Maria asks, “Are you the owner?”
And we say, we’re not the owner.
We’re just a few people who want to make ice cream that’s different.
So Maria asks for one of the flavors, “Cobalt,” and I say, what do you call it?
She says, “It’s a cream that melts.”
And I say that’s very strange to me, because I’ve never heard of cobalt.
And now I know why.
So now Maria’s the only customer that’s ever asked for cobalt ice cream because we’re the only one in town that’s doing it the way it should be done.
And that’s why we started with strawberries.
And later, we tried other kinds of ice.
And one of them was chocolate, which is a really strong flavor.
But the ice that Maria used is made from sugar, butter, and a bit of milk.
And because sugar and milk are the same, it takes less time to make the ice, but it’s just a little bit sweeter.
But you have to remember that there’s nothing special about this ice cream—we just use all the basic ingredients, and they’re really simple.
We don’t use a lot, but we do make some of our own.
We use a little cream and a little strawberry, just like the original recipe.
And finally, we do a strawberry-infused version of the classic vanilla ice cream made by the late Mexican artist Fernando Zuniga, whose work is featured in our book, Ice Cream Made with Chocolate.
And since it’s made with chocolate, it’s more expensive than the vanilla version.
But it’s a really delicious ice cream and Maria’s been telling me all the time that this is her favorite. But now