Recipes from the ice cream lady
Sunday May 22, 2011
I ate the MOST refreshing sherbert made of cucumber, jícama, lime, and with chunks of coconut in it, served in a cup lined with powdered chamoi (which turns out to be a mild chile) and with a sweet-sour sauce added to it also made of chamoi.
Here Maria de la Cruz, who invented it and sells it on weekends at the Tianguis, tells us how to make it after I buy a cup. She named it “Nieve Loco,” “Crazy Ice Cream.”
When I bought the nieve loco I was carrying a bag of mole paste. She noticed it and told me how to prepare it in Puebla style (mole poblano). I returned the following week to ask her for the recipe again, this time on video. Get the recipe below.