Notes about Recipes in this book

• Cheesecake ice cream

  • dbuhler on June 24, 2024

    I've made this ice cream a few times and I just love it! I like to add a strawberry ripple and graham cracker crumbs, but I bet a good blueberry ripple would be equally as wonderful. It is so creamy and delicious and tastes just like the best cheesecake!

• Chocolate ice cream

  • nadiam1000 on January 27, 2017

    delicious, creamy, rich - really a great, classic chocolate ice cream

• Cookies and cream ice cream

  • MmeFleiss on January 14, 2015

    This is my husband's favorite from all the ones I've made in this book even though I cheat and just use plain oreos. He is constantly hinting that I should make another batch.

  • fultre on April 13, 2022

    This is a pretty good version of this flavor, but not my favorite recipe from this book. To be fair, though, this is not a favorite ice cream flavor of mine in any iteration. My husband liked it, will make again for him.

• Chocolate midnight cake

  • EmilyR on June 21, 2017

    This is on heavy rotation for me. It's a super moist, and tasty chocolate cake made from scratch (which I prefer to box mixes). Nordicware has some excellent "celebration" cake pans that are thin and help this cake bake in minutes. Use really good quality cocoa and be prepared for recipe requests.

• Green tea ice cream

  • MmeFleiss on January 14, 2015

    This recipe is my favorite one in the entire book and the one I make the most often. It's perfectly creamy without being too cloying thanks to the matcha.

• Earl Grey spritz cookies

  • EmilyR on December 24, 2018

    I couldn't quite get these cookies to work without editing the recipe a little bit. I used higher fat European butter, so that may have been part of the issue. The dough was initially very crumbly and dry, so I added an egg white to help bind it. The texture wasn't as nice as other spritz cookies that I've had or expected... it was a bit more like shortbread. I liked the infusing of the butter and will likely use a more predictable recipe with that addition instead of using this one again.

• Peanut butter fudge swirl ice cream

  • fultre on April 13, 2022

    My fave recipe from this book, at least so far. I used crunchy peanut butter, cause that’s what we buy and I like crunch, and I would do it again.

• Brown butter pecan ice cream

  • Xyz123 on February 23, 2022

    This was so good! I wouldn’t change a thing.

• Maple walnut ice cream

  • meggan on August 13, 2020

    Made this for a party and boiled the milk/cream by mistake. Even though I tempered the egg for the custard, I still ended up with a separated mess. I did it again and it turned out fine. We replaced the walnuts with chocolate mini chips.

• Mexican wedding cookies

  • skvalentine on May 25, 2022

    These were excellent, will be making again.

• Balsamic strawberry ice cream

  • meggan on June 23, 2020

    Excellent! I had to use frozen strawberries. I also used espresso balsamic vinegar.

• White chocolate raspberry swirl ice cream

  • fultre on April 13, 2022

    Delicious ice cream, will make again.

• Raspberry swirl sauce

  • fultre on April 13, 2022

    Made the sauce as a component for the white chocolate raspberry swirl ice cream, and it is great in that application. It is also delicious by the spoonful, or drizzled over ice cream scoops, or pound cake.

• Strawberry ice pops

  • jay.moe on June 02, 2022

    The balsamic vinegar adds a nice depth to the strawberry flavor.

• Meyer lemon ice cream

  • amandabeck on May 01, 2017

    This is the best ice cream ever-- creamy and tart and amazing!

  • foodgloriousfood on January 18, 2022

    Luckily I recently saved this recipe due to amandabecks glowing review. I was just given a huge bag of Meyer Lemons but had a job finding this recipe in my book. It’s not in the index under Lemon or Meyer. It is in the citrus chapter on page 156. I will update this when I have made it. EDIT: Finally made this. It's a labor of love with the lemon curd to be made first. I cheated a bit and made the lemon curd a few weeks before I planned to make the iececream, froze the curd. Perfection! I took it to a family gathering to rave reviews and requests for the recipe.

• Orange-cardamom ice cream

  • Melanie on June 16, 2013

    Delicious and creamy. This is the first egg/custard based ice cream I ever made and it was so simple. I mixed through toasted pistachio nuts to add some texture.

  • bellatavia on August 24, 2016

    This recipe is perfect. Not too heavy, and the cardamom and orange is a perfectly balanced infusion. I will make this flavor combination for years to come -- and might even try it in savory dishes. Bi-Rite, you continue to reign in the ice cream kingdom!

• Pink grapefruit sorbet

  • bellatavia on December 27, 2016

    I made this as a palate cleanser for my Seven Fishes meal on Christmas Eve. While the flavor was delicious, there wasn't quite enough sugar as the resulting sorbet was very icy and ultimately we had to chop it into pieces with our forks to eat it!

• Blood orange ice pops

  • twoyolks on April 30, 2023

    This uses a lot of juice from a lot of blood oranges but makes a very tasty popsicle.

• Lemon gingersnaps

  • bwhip on January 24, 2022

    These are really delicious cookies. The lemon really elevates them with a bit of brightness. I used these with lemon gelato to make ice cream sandwiches, and they turned out even better than I'd hoped for.

• Peach leaf ice cream

  • twoyolks on September 07, 2020

    The ice cream has an almond flavor (like the headnote describes) with a somewhat odd vegetal note. I didn't care for the combiantion.

• Pumpkin pie ice cream

  • twoyolks on November 20, 2018

    This tastes like pumpkin pie in ice cream form. It has good pumpkin flavor, not overpowered by pumpkin pie spice.

  • Xyz123 on October 27, 2019

    Amazingly good! Made the ice cream cake and it’s now hubby’s favorite dessert.

• Caramelized banana ice cream

  • twoyolks on July 15, 2020

    This decent banana ice cream but there was virtually no caramelized flavor.

• Fine Cooking

  Not only does the book teach readers how to make the Creamery’s most popular ice cream flavors but it also has recipes for their cones, cakes, cookies, and candies, so you can mix and match...

  Full review

• Boston Globe by T. Susan Chang

  There is no bacon ice cream here, no beer or vodka ice cream, no celery sorbet. So thrill-seekers, seek elsewhere. Everybody else, jump right in.

  Full review

• Baking Bites

  The tutorials given for producing each style of frozen treat, from ice creams to granitas, are excellent and by the time you get to the recipes, you’ll already feel like a pro.

  Full review

• Serious Eats

  Flavors range from the basic (your go-to vanilla and chocolate recipes are right here) to the more exotic (cardamom orange, anyone?). The book is heavy on instructional technique...

  Full review