Avocado ice cream? Yes!
One of the things I miss the most from Mexico are those very traditional sweets and desserts that are impossible to find in the US.
Yes - there are great Mexican food restaurants in the Bay Area, but trust me, the kind of treats I grew up with are impossible to find. Some because of lack of ingredients and some others are too local to towns in Mexico that no one has heard of them.
That’s why when I came across this amazing book I got so excited that I ordered it right away! Thanks to Mercado Lula for carrying this gem.
Buy the book here (support this women - owned small business)
Interest in Latin flavors has been building among US consumers for a while. Mexican cuisine is almost mainstream and its favorites can be found in many restaurant menus.
While browsing the book with its great writing, you will learn a lot about Mexican desserts through the background and origins of the recipes. From just this perspective, this is a must-have book.
The popularity of Latin-inspired flavors has no sign of diminishing in 2021, recipes and presentations may change over time, but this cuisine is here to stay.
The first recipe I decided to try was the Avocado Ice Cream. This unique flavor was something I was craving and thought that beautiful green hue would look great once churned and served.
This ice cream was such a joy. I cannot lie - I got goosebumps just trying it.
I immediately had memories of stopping by the markets where the ice cream stand had all these wooden buckets with ice and inside were the stainless steel containers each with a different flavor: Corn, Prickly Pear, Candied Fruits, Chili Mango - The list goes on and on.
What’s in it:
3 Ripe Hass Avocados
Juice of 2 limes
Pinch of salt
1 1/4 cups whole milk
1 cup sugar
How to make it:
Scoop the Avocado meat in a blender, add all the remaining ingredients and blend until smooth.
Pour the mix in an ice cream maker and churn following your machines instructions.
Once churned, transfer the ice cream to a container and freeze for a good 4 to 5 hours. Once frozen, remove from freezer, scoop to your heart’s content and enjoy.
That’s it, is that easy!
Taking the photos
I wanted to create very minimal, color harmonizing images with just the main elements, making the ice cream the main focus. I also wanted to add the ingredient on some, its such a unique Mexican flavor that I thought It would help support the story.
I used 2 lights to shoot them and a white reflector. I LOVE color, so one of the lights has a green gel to give that hue to the shadows. Playing with gels helps me punch up the images.
Yes, that is my arm!
Sometimes I don’t have a hand model readily available, so I step up to the stage. To create the images holding the ice cream cone, I used 1 light with a zoom reflector and a grid. I also placed a silver reflector below. The green background is lit using a bare bulb with a gel.
Your food photograph should speak of the quality of your product, the story behind it, and the values of your brand. Always make sure they are the right ones.
What make good photography an important part of a brand is the fact that is a naturally captivating media. Photography remains a cornerstone of marketing in the modern day.
Happy Scooping!
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