Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ $3.99 shipping
+ $3.99 shipping
Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery Hardcover – April 17, 2012
Frequently bought together
Customers who bought this item also bought
“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.
Browse award-winning titles. See more
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
1. The taste of the base often overpowers the flavor of the ice cream. I've sometimes had to double the ingredients of the flavor (e.g., blackberry for blackberry ice cream, pumpkin for the pumpkin ice cream) to balance it out in a way that I like it. I've also noticed that the Ben & Jerry's book usually calls for greater amounts of the flavor ingredients than this author uses in his recipes. So, when both books have recipes for the same types of ice creams, I'll "morph" the two recipes, and use the base from this book and the flavor ingredients from the Ben & Jerry's book.
2. Although the base in this book leads to particularly delicious and smooth-textured ice cream, the base is far more "involved" and time consuming to make, because you need to cook it. In that regard, the recipes in the Ben & Jerry's book are way easier, faster, and less messy to make.
I have found a few mistakes in the book to where they were missing steps within the recipe. I was able to figure it out on the ones that I have come across so far, but I'm not sure if there are any other mistakes that will have an effect on the recipe.
One last observation, even though they recommend and I have been using organic ingredients, I find that they definitely drives up the cost of each batch. At some point, I will just use regular ingredients and compare the taste.
I also will note I still don't know how they used the coffee grounds. I tried it and had to just used a small short espresso. The grounds were a mess and stayed grounds in my ice cream - which was gross. I feel like I missed something. Probably, I'm a total novice in the kitchen. But with the short espresso instead of the grounds, the ice cream was all I imagined it would be - delicious!
MY ONLY WARNING:
If you are not an experienced baker do NOT expect to master the custard/egg tempering without practice. I'm a fairly experienced baker and I remember my first failures at pastry filings and caramels. Once mastered though you'll appreciate the creamy richness this book offers!