There’s a recipe for helados or nieves for everyone in Mexican Ice Cream by Fany Gerson. There are some classics, like vanilla, chocolate or ron con pasas, some new recipes and other with a twist. Fruity, nutty or picosito, you’ll find recipes for custard-based ice cream, but there are others that doesn’t need this base, in case you are allergic to eggs.

This is a wonderful book about a food of Mexico that I did not know about, but now I really am looking forward to making some. The recipes look easy to follow, pictures are wonderful to go along with the book. The author gives you a history of the dessert and a little of Mexico. When I saw rice- pudding flavor the author had me. My wife’s grandmother made rice pudding and some other traditional dishes around the holidays, but not as ice cream. This now is something to look forward to in the summer time for something different, but the flavors sound so very good. An excellent book for anyone’s collection.

I love ice-cream and i eat it arount any time of the year, but most of all i love making my own ice-cream.this book introduced me to so many flavor combinations, and i loved it. i tried some of the recepies and they were all delicious. If you are someone that loves various and sometimes unusual flavor combinations, i would recommend this book to you!

One of my favorite things to pull out in the summer is my ice cream maker and I loved this book for all the amazing flavor combinations it introduced me to. We tried a number of the recipes and each one worked perfectly well, and was downright delicious. I would highly recommend it to anyone looking for something new to add to their summer dessert repertoire.

Fany Gerson's Mexican Ice Cream is a treat. This book is worth owning for the sorbet section alone. I made the Spicy Watermelon Sorbet (although I left out the spicy part). It was delicious and so very easy. I know I would love the added jalapeno, but half of my taste testers are not spicy food eaters. As good as the recipes are the stories and background provided in the book are equally valuable. I will definitely use this book to spice up the next family ice cream party.

If that cover doesn’t grab your attention and get you excited for summer and the days of licking endless ice cream cones, the contents of Mexican Ice Cream surely will. When I first saw this book I was intrigued by the concept that there is such a thing as Mexican ice cream. After reading the stories, lusting over the images, and creating my own taste of heaven, I am excited to try more of these interesting recipes.

I have never been to Mexico, or New York for that matter, so this whole new world of flavours really took me by surprise. The author, Fany Gerson, is the owner of La Newyorkina, a little ice cream shop in New York that sells all sorts of Mexican treats and ice cream. This second book that she has written not only contains many different recipes for creating gelato, sorbets and ice cream, it is prefaced with some historical information on how ice cream in Mexico all began. Gerson also tells of her own inspiration in setting up her shop, making this book more than just a book of recipes.

I don’t actually own a fancy ice cream maker, mine is a hobby shop special that you have to shake to create your ice cream. Without the aid of an easier method, I did try creating the Lime Gelato with Chia Seeds recipe and it turned out quite well. The fresh lime zest gives it so much flavour and the chia seeds make for a really interesting texture.

If you are a fan of summer treats and ice cream, I highly suggest checking out Mexican Ice Cream. The images are beautiful and you will come away with some interesting facts about this traditional Mexican food. After I give my arms a rest, I am going to give the Spicy Watermelon Sorbet a try!

This was a yummy little cookbook. I had some great photos of both the recipes and the people and places of Mexico. We begin with an introduction by the author and a brief history of Mexican ice creams. Followed by a few pages devoted to different types of ingredients and equipment. The book is broken down into the following chapters (Sorbets, Classic Mexican Ice Creams, Modern Mexican Ice Creams, Spicy and Boozy Flavors, Cones, Toppings, and Sauces.)

And here is some examples of the 60 recipes found within...

-- Pineapple-Herb Sorbet
-- Corn And Cocoa Sorbet
-- Milk Curd Ice Cream
-- Rice Pudding Ice Cream
-- Horchata Ice Cream
-- Tres Leches Ice Cream
-- Hibiscus-Sangria Sorbet
-- Mole Ice Cream
-- Sugar Cones
-- Mexican Hot Fudge
-- Candied Pumpkin Seeds

Fany Gerson shows us her love for Mexican ice cream with all her unique flavor combinations! Gerson uses different ingredients to create amazing and fresh flavors like White Corn Ice Cream, Lime Pie Ice Cream, Guava Sorbet, and Rice Pudding Ice Cream, all while keeping the home cook in mind. She also gives us a brief history of Mexican ice cream and includes stunning photos of people, places, and food from around Mexico. One of my favorite dessert cookbooks and I am thrilled to have it in my collection!

I want to thank NetGalley and Ten Speed Press for the ARC in exchange for my honest review.

A lot of mexican recipes with their distinct flavour and colour........

Muy Bueno!
This book is a reason to throw a fiesta....just so you can have Mexican ice cream!!!

I'm so excited to try and recreate some of these and it was interesting to read about the different flavors and look at the vibrant pictures.

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.

Lot of the recepies aren't ice cream, 'cause they're made of water instead of cream or milk, but is interesting watch this book and try to recreate this snow (that's the way we call water based ice cream at Mexico)

At the moment, I have a terrible sore throat. So far, the only thing that has been able to soothe it has been ice cream. Hot tea, gargling on salt water, throat sprays, cough drops? Nothing. Ice cream: aaah, much better. My poor throat was begging for every single one of the recipes in this book, especially the fruit sorbets. Kiwi sorbet? Yes, please! Also, rose petal ice cream?! Avocado ice cream?! And...wait, white corn ice cream? Why aren't these all in front of me right now? Why does goat cheese and hoja santa ice cream sound so delicious and soothing right now? Possibly because it is, and I need to take a crack at making some of these myself this summer.

An absolute must if you love ice cream but are sick of the same boring old flavors, over and over again. Now if you'll excuse me, I need to get my hands on some avocado ice cream, post-haste.

I love the pictures in this book more so than the book itself! The recipes all sound delicious and am having a hard time picking out just a few to try, I want to make them all! This is a lovely book, and didn't realize how much I would love it. My children are excited to be able to not only get fun treats, but to also try fun new flavors. Definitely recommending this book to everyone i know. It's fantastic.

This book was a wonderful surprise this book is. Just very easy and very refreshing ice creams and soberts, lots of fresh fruit, some have a little twist.
Why the surprise? because they are so easy to make and the list of ingredients are small and easy obtainable (apart from one or two such as the fried grasshoppers)
The book is colourful and the photos are really fabulous - so for some really fabulous summer treats, try this book. I'm off to the kitchen to make some Quince Sobert - was wondering what to make with our windfall of quince.

I love making ice cream! Nothing beats homemade ice cream and this is what this book is all about. Chock full of recipes for sorbets, Mexican ice creams, sauces, toppings and even making your own cones. I can't wait to cook my way through this book! Beautifully photographed with plenty of pictures for the creations and masterpieces within and just in time for summer! Dig in!

When Fany Gerson explored a suburb of Mexico City in search of stellar ice cream and encountered a street lined with all kinds of vendors, this set the seed for her eventual store in NYC, whose paletas, ice creams and other treats extend the flavours of Mexico beyond its borders.

This, her new book, is an absolute joy. There's 160 pages of technique, information and recipes and even though accessing some of the ingredients can be tricky, Gerson imbues you with the confidence to substitute and adapt.

The e-format is not one I recommend, it was tricky to read on my Kindle and to be honest I don't think cookbooks translate well onto this format anyway, especially when the author and her team have gone to the trouble of illustrating their recipes with sumptuous and evocative photos. So I would buy a paper copy of this book and work your way through her recipes which are well-written and obviously well-tested.

Paletas, helados, and nieves make up some of my favorite memories from my time in Mexico. La Newyorkina did a fantastic job of recreating some of those memories when I was last in New York City so imagine my delight that the owner, Fany, has written cookbook for those of us many miles from NYC!

The use of fresh herbs and fruit make Mexican ice creams a delight, add in spices and peppers and you've got a delicious treat for hot weather. Ms Gerson highlights the history and provides recipe templates from both modern as well as traditional flavor combinations.

An ok book that has been written with love and care. The recipes didn't appeal to me but for the right person I'm sure it will be a lovely resource.