About Fany Gerson

Fany Gerson

Fany Gerson graduated from the Culinary Institute of America and has worked in kitchens worldwide, including Michelin three-star Akelare in Spain, Eleven Madison Park, and Rosa Mexicano in New York. Born in Mexico City, she’d wanted to be a chef since she was a child. Her work has been featured in The New York TimesGourmetEdible Manhattan, and New York Magazine. She’s also the author of two cookbooks, My Sweet Mexico and Paletas. Gerson lives in New York City. @fanygerson

Hibiscus Ice Pops and Spicy Mango Pops

Spicy Mango Ice Pops

Forget about pleasing the kids. These spicy little lovelies boast mango with a hint of lime. Certain to woo the sophisticate in you.

  • 15 M
  • 20 M
  • 4
Blackberry Ice Cream

Blackberry Ice Cream

So exquisite it’s making folks say “This recipe is a 10.” and “Perfect.” and “Gloriously smooth.” and “Very rich.” and “The looks on my family’s faces said it all. Translation goes something like, ‘Oh my god, what is this?!'”

  • 30 M
  • 1 M
  • 14
A hibiscus ice pop lying on top of a spicy mango ice pop.

Hibiscus Ice Pops

Think the color of these crazy crimson-colored, Caribbean-inspired ice pops is flamboyant? Wait until you experience the taste.

  • 10 M
  • 1 H
  • 8
Mexican Hot Chocolate

Mexican Hot Chocolate | Chocolate Caliente

This concoction of hot milk and Mexico’s incomparable chocolate is whipped into a frenzy with a milinillo–Mexico’s unplugged answer to the immersion blender.

  • Quick Glance
  • 10 M
  • 10 M
  • 9