Mexican Ice Cream: Beloved Recipes and Stories [A Cookbook]

This is the 2nd book that I bought from Fany Gerson, a pastry chef who loves eating ice cream especially her childhood favorites, and made other adapted recipes that feature all sorts of flavors popular in Mexico. She also features the types of ice cream gadgets that nevero use to make their signature flavors of ice cream. This is another awesome cookbook that features different recipes on making Mexican ice cream. I also never expected to find sorbets, popular Mexican toppings and other frozen treats. One of the great cookbooks that feature stories from popular and famous regional frozen treats, flavors unique to a few regions in Mexico, and the process of making these wonderful treats.I really liked her writing because it is so fun to read an introduction of each unique flavor of the popular Mexican ice cream. This is a keeper in my frozen treat Kindle library.

I LOVE this book! Great stories of Mexico, regional favorites, beautiful photos and OH! the recipes!!! Now I can make Mole Icecream with my leftover mole (full disclosure, I am a chef and Mexican cuisine is one of my specialties, but so much to learn here and it's easy to understand and follow the recipes) or there's a great recipe to make your own mole. Plus so many interesting flavors (Horchata Ice Cream anyone? Or Walnut with Pomegranate? Deviled Mango Sorbet?) and all the toppings, even a recipe for Cajeta, Mexico's famous goat milk caramel, instructions on how to make your own Sugar Cones, even Vanilla & Tequila Whipped Cream. Best $12 I've spent in a long time!!! Great summer gift, too!

The media could not be loaded. The book has been well taken care of. The shipping was fast. I am really happy with the book. The book is full of amazing ice cream recipes!

Amazing recipes that offer new tastes to those who are used to "European" flavors.There is a review that rates this book very poorly because some recipes have corn syrup in them. That reviewer doesn't seem to know the difference between corn syrup (frequently known as Karo syrup in the US) which is glucose and high fructose corn syrup "HFCS" which is chemically modified corn syrup and is mostly fructose. Ignore that review.

Loved everything about this book. Never imagined the depth that can be taken into the flavors and ingredients of Mexican ice creams. Fany Does an amazing job of not only taking us deep into these flavors but also into the lives of the people that bring us these flavors. It makes me want to book a trip to Mexico just to go meet all these ice cream makers. Beautiful photos and great writing bring this together.If you love making ice cream give this a real chance, the recipes are very easy to follow and inspiring to make your own combinations. But this is so much more than a cook book.A true treasure to my cook book collection.

Cool little book. I have not made any of the recipes yet. I will have to make a lot of substitutions considering many of the recipes have corn syrup in them. I will update my review once I make something.

With so many people not drinking now a days...a bottle of wine is out as a house gift. So when I'm invited to dinner, I whip up a batch of ice cream. This way, they have a treat for later. I pack it in the Tovolo glide a scoop, easy peasy!! The black walnut is my fav, so far. I toast the nuts first, not soak, as they say in the book.

It's nuts that this book doesn't have more raving reviews. Quite frankly, leaving thru it is some form of achievable pornography. These might take a step or two to make but ice cream, generally speaking, is not rocket science. I just love the flavor combos and at times using the recipes as a jumping off point for some improvisation to please our tastes. So far, we've done the Lime Pie Ice Cream (used key limes) and the Horchata Ice Cream. Both were just amazing. Can't wait to try more. Thank you for opening my mind with this!