Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery by Kris Hoogerhyde and Anne Walker and Dabney Gough

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Notes about Recipes in this book

  • Orange-cardamom ice cream

    • 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!

    • 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.

  • 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!

  • Chocolate ice cream

    • nadiam1000 on January 27, 2017

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

  • Caramelized banana ice cream

    • twoyolks on July 15, 2020

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

  • 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.

  • Balsamic strawberry ice cream

    • meggan on June 23, 2020

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Brown butter pecan ice cream

    • Xyz123 on February 23, 2022

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

  • Strawberry ice pops

    • jay.moe on June 02, 2022

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

  • Mexican wedding cookies

    • skvalentine on May 25, 2022

      These were excellent, will be making again.

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Reviews about this book

  • 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

Reviews about Recipes in this Book

  • Buttermilk ice cream

    • Cookbooks for Dinner by T. Susan Chang

      This is ultra-premium, private-jet-class velvet–caused by the protein-disassembling acids of buttermilk...It lingers in a soft cool mass on your tongue for a moment, and then it’s gone.

      Full review
    • Serious Eats

      It's bright and twangy, and as you start making pies and cobblers with every fruit that comes your way, it's the ice cream that you want plopped on top.

      Full review
  • Orange-cardamom ice cream

    • Serious Eats

      Lots of ice creams are best served alongside some other dessert; this is fantastic enough to ride solo. This recipe is aces. Straight out of the churn it's simply the best soft serve I've ever eaten..

      Full review
  • Chocolate ice cream

    • Serious Eats

      Even with mild Hershey's cocoa, this recipe produced a beautifully rich, very chocolaty ice cream. I can only imagine how wonderful it would taste with higher quality stuff.

      Full review
  • Balsamic strawberry ice cream

    • Serious Eats

      ...this is a bright, fresh, and impressively fruity ice cream that rises above the strawberry pack. A touch of balsamic vinegar adds sweet complexity and some of the acidity lost by cooking the fruit.

      Full review
  • Salted caramel ice cream

    • Serious Eats

      This stuff is aces. The caramel is bitter, smoky, and intensely complex, but sweet cream has a way of rounding out all its nastiness for a scoop that you really just can't stop eating.

      Full review
  • ISBN 10 129918250X
  • ISBN 13 9781299182509
  • Published Jan 01 2012
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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.
Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain sight: 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.
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).

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