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Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery[A Cookbook]
An irresistible guide to making 90 intensely flavorful handmade ice creams from the country's top artisanal ice cream shop, including the smash hits Salted Caramel and Balsamic Strawberry, plus other favorites.
San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around.
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Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom , Chai-Spiced Milk Chocolate , Balsamic Strawberry , Malted Vanilla with Peanut Brittle and Milk Chocolate , and Honey Lavender .
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Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery ( without the long line).
San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around.
Ìý
Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom , Chai-Spiced Milk Chocolate , Balsamic Strawberry , Malted Vanilla with Peanut Brittle and Milk Chocolate , and Honey Lavender .
Ìý
Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery ( without the long line).
224 pages, Hardcover
First published April 17, 2012
86 people are currently reading
851 people want to read
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Displaying 1 - 29 of 29 reviews
September 27, 2020
The pictures were delicious
December 24, 2012
The biggest difference between Bi-Rite's recipes and the common recipe is their combination of low-fat milk with heavy cream, supposedly because the low-fat milk allows for more flavor to come through. I'm also glad the recipes don't make cooking custard so fussy--I often get so impatient while cooking custard that I end up with a pot of scrambled eggs; this book offers some good direction for just getting the thing done. I'm looking forward to trying these recipes out and comparing them to Jeni's (she avoids eggs altogether!). A lot of the recipes for baked goods look good, too--not just standard chocolate chip cookies and cakes.
July 26, 2012
I LOVED THIS cookbook. In fact I'd like to a Julie & Julia style blog where I make every single recipe. I love ice cream, I've been making my own for several years and this book had some super great tips that I cannot wait to try. I got this from the library but I'm going to buy my own copy it was that good.
May 5, 2012
This is a great cookbook about ice cream techniques, equipment, and recipes. It is also a cookbook I would consider adding to my collection in the future, but it is tied with David Lebovitz's ice cream cookbook, "The Scoop!"
July 29, 2022
Kris and Anne make amazing ice cream. Now if you can’t make it to 18th Street in San Francisco you can recreate their delights at home, whether it’s decadent Peanut Butter Fudge Swirl, lively Ginger, or their signature Salted Caramel. One thing I know from experience, after you make them all (and you aren’t going to miss out on one) you will have more than one favorite.
Emily Luchetti
executive pastry chef at Farallon and Waterbar
The Fearless Baker
A Passion for Desserts
Yes, that’s me waiting patiently in line at Bi-Rite for a scoop of their delectable ice cream whenever I’m in San Francisco. But no matter where you are, you can now recreate your favorite flavors and treats at home, including their scoopendous Salted Caramel, and lots more!
David Lebovitz
The Perfect Scoop
Ready for Dessert
I love to make ice cream, but Bi-Rite has the magic touch. Kris, Anne, and Dabney are generous in revealing all the insider tips to make homemade ice cream taste as if made by the pros that they are. Thank you for sharing your recipes and expertise.
Joyce Goldstein
Mediterranean Fresh
Enoteca
Ice cream happens to be my favorite dessert and I have long awaited this book. Bi-Rite ice creams are legendary, and here the masters generously share their exceptional skill in capturing great flavor and creating texture that makes exceptional ice cream. I will keep this cookbook within easy reach.
Jim Dodge
The American Baker
Baking with Jim Dodge
Emily Luchetti
executive pastry chef at Farallon and Waterbar
The Fearless Baker
A Passion for Desserts
Yes, that’s me waiting patiently in line at Bi-Rite for a scoop of their delectable ice cream whenever I’m in San Francisco. But no matter where you are, you can now recreate your favorite flavors and treats at home, including their scoopendous Salted Caramel, and lots more!
David Lebovitz
The Perfect Scoop
Ready for Dessert
I love to make ice cream, but Bi-Rite has the magic touch. Kris, Anne, and Dabney are generous in revealing all the insider tips to make homemade ice cream taste as if made by the pros that they are. Thank you for sharing your recipes and expertise.
Joyce Goldstein
Mediterranean Fresh
Enoteca
Ice cream happens to be my favorite dessert and I have long awaited this book. Bi-Rite ice creams are legendary, and here the masters generously share their exceptional skill in capturing great flavor and creating texture that makes exceptional ice cream. I will keep this cookbook within easy reach.
Jim Dodge
The American Baker
Baking with Jim Dodge
December 2, 2015
"Sweet Cream and Sugar Cones" was a fun read and I plan to add it to my cooking library as soon as possible. It's not an all-inclusive encyclopedia of ice creams, but it does go in depth into some of the major flavors and delivers absolutely delicious recipes that you can make at home. Along with the basic recipes are some far out new ones from the Bi-Rite Creamery that will make you very happy at dessert time.
Included are recipes for cookies and pie crusts and frostings and cakes that will allow you to make stunning desserts for yourself and your family and guests. What a deal! Also, even with these recipes, you can change this or that flavor or add this or that and suddenly you have a whole new flavor range.
I love ice cream and all of it's cousins, and this is a book I certainly want. I recommend it to anyone who loves ice cream. Thank you, Kris Hoogerhyde.
Included are recipes for cookies and pie crusts and frostings and cakes that will allow you to make stunning desserts for yourself and your family and guests. What a deal! Also, even with these recipes, you can change this or that flavor or add this or that and suddenly you have a whole new flavor range.
I love ice cream and all of it's cousins, and this is a book I certainly want. I recommend it to anyone who loves ice cream. Thank you, Kris Hoogerhyde.
December 20, 2012
Ice cream! We have not made ice cream yet, but we have good inspiration to now. This puts getting an ice cream machine on the top of our list. The book will help you master the basic techniques like making the base for the ice cream, sugar cones, sorbet, granita, ice pops, ice cream cakes, ice cream pie, and ice cream sandwiches. There are step-by-step photos and tips interspersed between the instructions. Trust us, you'll be craving for their ice cream, even in the middle of winter.
November 15, 2012
incredible book! i got it from the library but plan to buy my own immediately. super well laid out and the recipes for both ice cream and accompaniments look amazing.
September 6, 2018
I remember seeing this at my local bookstore and immediately thinking, I need this book. That was a few years ago, when I was around 10, and my parents gave it to me as a Christmas present.
I can't fully explain—or even understand—what drew me to this book. I wasn't a 40-year-old woman living in the suburbs with a knack for cooking and baking and churning. I was a child, who held books and ice cream above everything else. I had no intention to actually try out the recipes from the cookbook, but I loved reading the stories, drooling over the photos, and imagining what each flavor must have tasted like. I made a vow to myself: I would visit Bi-Rite Creamery someday, no matter what.
That was years ago, and due to my carelessness my copy was eventually lost after moving twice. I forgot about the book (and also my vow). For a long, long time I seldom thought about it. Until three months ago, on a fateful trip to Dolores Park.
I visited San Francisco with my parents this June, and on my birthday my dad brought us to the park. I was excited, of course, but didn't really expect much. After all, no matter how popular, it was just a park. (In retrospect: Lovely park. Go visit it.) We had been driving in circles, looking for a parking spot in vain, when I spotted it. Bi-Rite Market, and not very far, Bi-Rite Creamery.
Right in front of me was my ultimate childhood dream, in a moment where I had least expected it to be. My mom and I paid a visit to Bi-Rite Market (it was too crowded, but my mom got caught up with the cheeses), and after a Cuban sandwich lunch we hurriedly lined up at Bi-Rite Creamery. To say I was excited was an understatement.
I had a three-scoop ice cream cone (blueberry crisp, ricanelas, and salted caramel)—it was heavenly. (But, really, don't get the cone if you won't be able to finish your ice cream in 5 seconds; it melts easily.)
I can't wait to get my hands on another copy of Sweet Cream & Sugar Cones. Maybe this time around I'll try some recipes out for myself.
I can't fully explain—or even understand—what drew me to this book. I wasn't a 40-year-old woman living in the suburbs with a knack for cooking and baking and churning. I was a child, who held books and ice cream above everything else. I had no intention to actually try out the recipes from the cookbook, but I loved reading the stories, drooling over the photos, and imagining what each flavor must have tasted like. I made a vow to myself: I would visit Bi-Rite Creamery someday, no matter what.
That was years ago, and due to my carelessness my copy was eventually lost after moving twice. I forgot about the book (and also my vow). For a long, long time I seldom thought about it. Until three months ago, on a fateful trip to Dolores Park.
I visited San Francisco with my parents this June, and on my birthday my dad brought us to the park. I was excited, of course, but didn't really expect much. After all, no matter how popular, it was just a park. (In retrospect: Lovely park. Go visit it.) We had been driving in circles, looking for a parking spot in vain, when I spotted it. Bi-Rite Market, and not very far, Bi-Rite Creamery.
Right in front of me was my ultimate childhood dream, in a moment where I had least expected it to be. My mom and I paid a visit to Bi-Rite Market (it was too crowded, but my mom got caught up with the cheeses), and after a Cuban sandwich lunch we hurriedly lined up at Bi-Rite Creamery. To say I was excited was an understatement.
I had a three-scoop ice cream cone (blueberry crisp, ricanelas, and salted caramel)—it was heavenly. (But, really, don't get the cone if you won't be able to finish your ice cream in 5 seconds; it melts easily.)
I can't wait to get my hands on another copy of Sweet Cream & Sugar Cones. Maybe this time around I'll try some recipes out for myself.
September 29, 2022
Easy to follow directions and excellent photographs that inspire you. Pretty much the same custard ice cream base is used throughout the variations, but I found a couple of recipes that didn't include when to fold in certain ingredients: caramelized banana ice cream and the pumpkin pie ice cream. Peach leaf flavor and mandarin olive oil ice cream will probably never be ventured because of the unusual ingredients ( fresh organic peach leaves? Mandarin orange flavored olive oil? ). Appreciated are the cookie and cake recipes to add to the ice cream enjoyment.
August 27, 2018
This book is amazing! I've already made at least 6 or 7 recipes from it and loved every single one. I can't wait to make more of them. I've had it checked out of the library all summer and think it might be time to buy my own copy. It's not quite as good as buying ice cream from Bi-Rite and eating it in Dolores Park on a hot day, but it's as close as I'm going to get on the East Coast.
April 4, 2018
Nice one, "perfect scoop" level, not the greatest but good to have at home.
January 16, 2019
If I had an electric ice cream maker...
April 19, 2019
Great recipes!
May 20, 2013
I liked it, but also noticed some instructions were missing for the banana recipe and the pumpkin recipe. There didn't seem to be an general amount of time to churn it either, which I know it said to read the manufacture's manual for your ice cream maker, but it would have been nice to include for the novice. I've over churned ice cream in the past and you can't fix it, so it's a waste of ingredients. Be careful to watch it after 20 min or so. I can't wait to go to Bi Rite next time we're in San Francisco, but the recipes in the book will tide me over until then.
June 5, 2015
Ironically I received this recipe book along with a kitchenaide ice cream attachment for Christmas... right after I was diagnosed with Lactose Intolerance. It was a Bitter-Sweet moment. We have been attempting to make adjustments and find alternatives that will allow me to enjoy cold, creamy goodness this summer. The is my one complaint, that there aren't alternative suggestions for people with dietary restrictions, but all in all I found reading about the preparation and the different ingredients helpful and entertaining.
March 10, 2014
I'll be honest _ I have yet to make it past making their Buttermilk Ice Cream, but (!) it is so completely perfect for everything from pie à la mode to ice cream sandwiches that I haven't found a reason to try making any of the others.. yet! However, I can say that if the recipes are as good as the many flavours I have tried at their store in San Francisco, this book will be the only Ice Cream book I will ever need to buy.
May 28, 2014
If you want to try making your own ice cream, get this book. The instructions are so clearly written, illustrated, and thorough you will simply not be able to fail. The basic vanilla has been so far our favorite recipe. I was disappointed with the salted caramel but only because it didn't taste to me like salted caramel. It did, however, turn into a fabulous burnt sugar flavor that was simply killer with a pumpkin cake I had baked. Gorgeous recipes, lovely book.
April 28, 2016
The bes ice cream cook book I've found. I've made several and they've all turned out fabulous. Its not just the recipes, its the techniques. I've made a LOT of ice cream over the years. This book has the best instructions and techniques I've seen. Fabulous recipes too!
July 6, 2015
I've made several of the recipes in this book, and they are fabulous! The recipes are a custard style ice cream, so be sure that is up your alley before attempting. Recipes and instructions are very thorough.
August 1, 2015
Of course I love it- the Bi Rite Creamery is one of my favorite ice cream shops, despite the fact it takes me 45 minutes to get there. So it definitely helps to have their simple for the happy to make stuff from scratch cook.
December 11, 2020
For three summers in a row (2012-2014), I sat on my yellow couch back home and flipped through this book, over and over again. I even ended up getting an ice cream machine for my one of my birthdays.
So of course, this book screams ice cream and nostalgia for me. The pictures are scrumptious.
So of course, this book screams ice cream and nostalgia for me. The pictures are scrumptious.
September 2, 2012
My best ice cream ever! I like the photos to support the directions and am now exploring some other books on ice cream. What fun!
October 3, 2013
I loved all the great pictures and flavor combos, but I didn't like the custard style that they used. Also, none of the recipes called my name.
March 1, 2014
My aunt is one of the co-authors of this book and co-owners of Bi-Rite Creamery, so of course I love it! :)
March 17, 2014
Delicious recipes, if a bit sweet. Perhaps I overdid it a bit by reading it in one sitting. I will be making the Espresso Fudge Sauce. Yum.
January 12, 2015
I love the custardy flavor that comes from the many egg yolks you use. The texture and flavor were perfect.
July 13, 2016
I'm sad I never got up to NorCal to go to Bi-Rite while I was out on the west coast, but at least I have this!
Read
August 12, 2016should borrow again
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