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Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery Hardcover – April 17, 2012

4.7 out of 5 stars 91 customer reviews

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Editorial Reviews


“The proprietors of the popular San Francisco shop share their favorite ice cream flavors and plenty of things to do to (and with) them.”
—New York Times Book Review

“Between the covers are all of the shop’s secrets. In the generous spirit pervading the Bi-Rite enterprise, the Creamery’s owners have given away the family jewels.”
 —Tasting Table San Francisco, 4/17/2012

“It's more that this book is refreshingly free of candied bacon ice creams and their palate shock value-fueled brethren that we've seen so much of in the pastry world recently (and for that, Bi-Rite, we can't thank you enough). Instead, Sweet Cream and Sugar Cones is more about those scoops of buttermilk ice cream (p. 37) piled high on top of fruit pies one weekend, appreciated for its unadorned simplicity another. It is about the day, or so we can daydream on weekdays, when you crumble that cinnamon-laced American baking staple that you've made dozens of times -- snickerdoodles (p. 195) -- into a cinnamon-speckled ice cream base to create Bi-Rite's frozen riff on ricanelas, a cinnamon-y Mexican cookie. And it becomes something new, something different, something fantastic. No candied pork products or sugary, sensationalized corporate cereal additions required. Just two similar, and quite simple, homemade cookies with very different backgrounds. United by ice cream.”
 —Jenn Garbee, Los Angeles Weekly, 4/3/2012

“A beautiful guide to the world of American ice cream.”
 —Serious Eats, 4/12

"A great primer for beginners."
—Publisher's Weekly, 3/19/2012

“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, author of The Fearless Baker and 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, author of The Perfect Scoop and Ready for Dessert
“Those of us who recall the supremacy of Herrell’s, Steve’s, and Bud’s [ice cream] worry that the Golden Age of Ice Cream is over. Bi-Rite, even better than those three, has brought it back.” 
—Alan Richman, GQ
“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, author of Mediterranean Fresh and 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, author of The American Baker and Baking with Jim Dodge

About the Author

KRIS HOOGERHYDE and ANNE WALKER opened the acclaimed Bi-Rite Creamery in 2006. A veteran of the food business, Kris found her calling as a baker working with Anne at San Francisco’s 42 Degrees Restaurant. Anne’s career has spanned more than two decades as a pastry chef at some of San Francisco’s finest restaurants, including Cypress Club, Stanford Court Hotel, and Slow Club.
DABNEY GOUGH is a writer and recipe developer whose work has appeared in Fine Cooking, HAWAII Magazine, the Honolulu Weekly, and Edible Hawaiian Islands, among other publications. She is the coauthor of Bi-Rite Market’s Eat Good Food.

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Product Details

  • Hardcover: 224 pages
  • Publisher: Ten Speed Press (April 17, 2012)
  • Language: English
  • ISBN-10: 1607741849
  • ISBN-13: 978-1607741848
  • Product Dimensions: 7.8 x 0.8 x 9.8 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (91 customer reviews)
  • Amazon Best Sellers Rank: #63,004 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
This is a beautifully made book.

First the good stuff. I like it because it has a:
1) Very nice layout and photographs. It is just a cool book. Love the design.
2) Nice organization (chapter on vanilla, chocolate, caramel etc.)
3) Excellent step-by-step instructions accompanied by beautiful, clear photographs
4) Helpful explanations and tips throughout the recipes

I've been *seriously* making ice cream for about 2 years now. That means, as a home baker, I churn out about 2-4 quarts a week (no, i don't eat it all),

My go to reference has always been The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments and recently I've been going through Jeni's Splendid Ice Creams at Home. Of course, I experiment on my own.

I have two ice cream makers: Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker, White and Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker.

The two things that bothered me with this book are the following:
1) First, their salted caramel is famed. I have not had the pleasure of visiting their ice creamery in SF and have never tasted their version of salted caramel. But I made their recipe. It had a beautiful color and texture. Their step by step instructions for making the caramel were spot on.
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Format: Hardcover
I am fairly resistant to cookies and cakes and pies, finding them heavy, overly sweet and not worth the calories, though they can be good on occasion. But when it comes to frozen treats, I'm apt to be as silly as a five year old.

If you are going to indulge in a frozen dessert, it might as well be the best there is. And if you like fruit ices, which I do, the commercial ones available can taste artificial, overly sweet and not terribly good.

One point this book makes that I totally agree with; the "litmus test" of a good ice cream maker is their vanilla (to quote my husband; "If you can't make a good vanilla, I care not for your tutti-frutti." He'd always test out the vanilla first when we'd go for ice cream.)

This book has many, many exciting recipes, and of course you will need an ice cream maker. You don't actually have to have an ice cream maker for a few of the recipes, although it does help in the process. For example, one of my favorite recipes, granita, is frozen in the freezer and takes advantage of the fact that freezing solid and only stirring up occasionally, will result in ice crystals. These are anathema in ice cream, which should be creamy and smooth, but granita is a kind of frozen slushy snow that depends on a granular texture as part of its charm.

I really enjoyed the mango sorbet--and it uses the interesting addition of tapioca syrup to sweeten (though you can substitute simple sugar syrup.) Why tapioca syrup? It has the properties of corn syrup (preventing crystalization) but it doesn't come from possibly GMO corn. Nice touch. No mangos? Fresh nectarines can work too. The sorbets also include herb and tea flavored, and there are also green tea ice creams and flavors you won't find in most shops.
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Format: Hardcover Verified Purchase
I am completely new to home ice cream making. I bought a home ice cream maker recently and ordered three ice cream books from Amazon and set out to enjoy and explore this new culinary frontier. I thought I'd attempt the pumpkin pie ice cream in Sweet Cream and Sugar Cones, just simple enough in technique for a novice to try with a reasonable ingredient list.

I gathered my ingredients and scanned the recipe to be certain that I understood the technique. I set out to unravel the mysteries of ice cream. Then I noticed I had an ingredient left over. No where in the recipe does the book state when to incorporate the pumpkin puree. In a pumpkin pie ice cream! I read the recipe 3 times completely while doubting my literacy skills. No, it isn't in there. So after I'd tempered my eggs and whisked them into the hot cream, I added the puree. My ice cream turned out smooth, rich, and creamy, but I have no idea when I was supposed to incorporate the ingredient. It blows my mind that out of three cookbooks, I'd pick the errant recipe on my first try. If not for this flub, I'd give the book 5 stars.

It is a nice hardback of the variety that will lie flat on your countertop while you work. The photographs of the ice cream will not fail to make you salivate all over the pages. It has a nice intro to ingredients and equipment for the ice cream kitchen and then progresses to a primer on ice cream techniques, including information on additional cold desserts such as granitas or even making a cake to layer your yummy ice cream on.

The sections are divided by flavors: vanilla, caramel, chocolate, coffee and tea, nuts, berries, citrus, herbs and spices, and tropical fruits.
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Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
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