Mexican Ice Cream Book Review
|Title:||Mexican Ice Cream: Beloved Recipes and Stories|
|Published:||June 13, 2007, Ten Speed Press|
|No. of Pages:||180|
|Cover Price:||$22.00 Hardcover, $12.99 Kindle|
Everyone loves ice cream, it seems, but who knew that ice cream was a staple in Mexico long before the country was even inhabited by Mexicans? In her cookbook, Mexican Ice Cream: Beloved Recipes and Stories, Fany Gerson has included the history of the delicious ice creams in Mexico as well as everything you ever wanted to know about them. The best part of the book, however, is the variety of mouthwatering recipes for sorbet, ice cream, and other frozen Mexican treats.
Many of the treats use Mexican ingredients, such as avocados, corn, and cactus, as well as exotic fruits such as quince, soursop, and tamarind. There are classic ice creams, modern ice creams, and spicy and boozy ice creams and frozen desserts. One of the most interesting is Mole Ice Cream which not only contains chocolate, but also chilies. Even though most of us are used to eating mole on our enchiladas and burritos, it is actually delicious in ice cream.
Bookstores are brimming with cookbooks featuring frozen desserts, but this one is very unique, and definitely deserves a second glance. The pictures are beautiful – they are not only pictures of the ice cream and frozen desserts, but also of Mexican people in regions all over the country, which makes for a very interesting book. It’s obvious that Gerson has done lots of research, as well as traveled everywhere in Mexico to find original and delicious flavors for us to enjoy.
Highly recommended for ice cream lovers everywhere, there are enough recipes in this cookbook to keep all of us busy with a new flavor for months to come. It is also a perfect excuse to purchase a new automatic ice cream machine to make it easy to try every flavor.
Special thanks to NetGalley for supplying a review copy of this book.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2022 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.