Starred review from April 15, 2017
Growing up in Mexico City, pastry chef Gerson (Paletas; My Sweet Mexico) developed a love for handmade Mexican sweets that has arguably defined her career. Her extensive expertise underpins this inspiring cookbook, which collects classic and modern recipes for sorbets, ice creams, and accompaniments. Readers will anticipate popular flavors like Mexican chocolate, rice pudding, and fresh coconut, but they'll be deliciously caught off guard by such delicacies as avocado-passion fruit, jicama, hibiscus-sangria, and tamarind-chile (with optional fried grasshoppers). Served with toppings such as pineapple-habanero marmalade, goat's milk caramel, and piloncillo caramelized pecans, these frozen treats will leave a lasting impression. Gerson's talent for recipe development extends to her writing; her reflections on the history and traditions surrounding her subject are hard to put down. VERDICT A must-have ice cream book for summer.
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