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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 – Apr 17 2012

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Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery + The Ciao Bella Book of Gelato and Sorbetto: Bold, Fresh Flavors to Make at Home + The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
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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: 19.9 x 2.2 x 24.9 cm
  • Shipping Weight: 885 g
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #57,142 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description


“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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Customer Reviews

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Most helpful customer reviews

4 of 5 people found the following review helpful By S. M. Buck on Jan. 18 2013
Format: Hardcover Verified Purchase
I bought this book for my ice-cream-loving husband for Christmas, along with the Cuisinart ICE-30BCC Pure Indulgence(TM) Frozen Yogurt-Ice Cream & Sorbet Maker. I guess I had visions of weekend afternoons spent with him, beating egg yolks, hovering over a double-boiler, folding bits of candy into luscious custards in companionable silence.

The reality is a little different. The egg yolks, the double-boiler, the bits of candy and the luscious custards materialised, all right, and so did the silence. But it was less companionable than I had thought, being that he is in the family room watching pro tennis or playing Mario Kart with the kids, and I am in the kitchen up to my elbows in silicone spatulas and candy thermometers.


Every recipe I've tried from the Bi Rite book is unbelievable. The very first time, I overchurned the custard, resulting in little waxy bits of butterfat which had separated from the mixture. I Googled, I corrected, and the next batch was divine.

My favourite recipes from this book:
-Ginger Ice Cream:
Thinly sliced pieces of ginger root steeped in cream for 45 minutes. Strain the cream and make the custard as directed, folding in chopped candied ginger at the very end. Apply to face.

-Meyer Lemon Ice Cream:
I made some of the ridiculously plentiful leftover egg whites (12 from this recipe alone) into meringues, then crumbled one into the ice cream in the last moment of churning. {tears of joy}

-Peanut Butter Fudge Ripple:
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Format: Kindle Edition Verified Purchase
I love this book! I have used numerous recipes and not one has failed. It has become my go to book for ice cream recipes.
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Format: Hardcover Verified Purchase
This should be titled "Ice Cream 101" . I had a few other ice cream books and I gave them away. This book is all you need.
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Format: Hardcover Verified Purchase
This book was a great compliment to the ice cream maker that was a gift for Christmas, tasty treats and easy to do.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 81 reviews
66 of 72 people found the following review helpful
Love this book! June 4 2012
By pepperminta - Published on Amazon.com
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. But the salt. The salt. It called for 1 teaspoon of kosher salt. And that was just too much. And I am a salt person. i LOVE salted caramel. The ice cream was gorgeous. Soft and scoopable. I had ten people sample it over the course of a few days (hey, i had guests and i kept offering it) and they all said "delicious but too salty." I agree. I don't know if that is how much salt they used, but it was too much.

2) My second gripe is why their measurements are so quirky. In David Lebovitz's book, Jeni's book and even the Cuisinart MANUAL that comes with my ice cream makers, for a philadelphia style ice cream (meaning, no eggs - not a custard.....) it's 1 cup of whole milk + 3/4 cup granulated sugar + 2 cups of heavy cream. That's basically the standard. This will create "about 1 quart." - And that means 1 quart + a little for sampling.

With Bi-rite's standard formula of 3/4 cup milk + 1/2 cup sugar + 1 3/4 cup heavy cream, you really get a scant 1 quart....not even 1 quart. The measurements are clearly just 1/4 cup less for each item. But why? WHY OH WHY? it seems like an actual HASSLE to remove that 1/4 cup of sugar, milk and cream to do their recipe. Not only that, but for all of your effort you don't even get a darn quart.

So, you will all jump at me and say, well, just add 1/4 cup of milk, cream and sugar to get to your recipe. Or even better, double it. Well, i do. And I did. And I'm great with math. No problem.

But that is why i've given this book 4 stars.

Because their famed salted caramel is too salty. (it is better with about 1/4 teaspoon of salt).

And because their measurements are quirky.

It's like, when you bake cookies, the standard is using 1/2 cup of butter which is 1 stick.

For ice cream, i'm sorry, but the standard (considering the average person who wants to spend less than $100 on an ice cream maker has a cuisinart or a kitchenaid stand mixer freezer bowl) is 1 cup milk + 3/4 cup sugar + 2 cup heavy cream.

I truly am happy to have added this book to my (enormously large) cookbook library. And I am having so much fun going through it and getting ideas for new recipes. I am going to try their balsamic strawberry ice cream cake this weekend for my son's birthday and I am sure it will be delicious.

But I gave it 4 stars, because I just can't follow the recipe exactly now, and approach each recipe with a slight skepticism if an ingredient like salt or balsamic or something like that is involved. Also, I have to add 1/4 cup to each milk, cream, sugar, which is just a little bit annoying.

I do like the book. And I appreciate them sharing their recipes, tips, techniques, expertise, wisdom and clearly a lot of time went into this book.

I just don't understand if they recommend using a Cuisinart or Kitchenaid bowl (pg. 9 - yes they recommend this) why they give you measurements for basically 1.5 pints of ice cream. I want 1 quart. which is 2 pints. Not 1 pint and then some.

Edit: 6/12/12: I'm updating my rating to 4.5 stars, because I made a mint chocolate ice cream cake this weekend for my son's 2nd bday and it was delicious! I used their method on page 24. I used the Ateco 8x3 cake pan Ateco Round Cake Pan with Removable Bottom, 8 by 3-Inch, their Chocolate Midnight Cake recipe (page 88, and i used coconut oil instead of vegetable oil and it was DELICIOUS!), and their chocolate glaze (page 94). For the mint ice cream, I just used a standard philadelphia style ice cream (no eggs). I had so many people over and it went by so quickly I didn't get a great shot of the cake before, but here is what's left of it (see pic above). It's a little messy b/c yeah, we ate almost all of it.

Their method and timeline tips were perfect!

Edit: 4/10/14: I had initially given this book a 4-star rating because of the 1 tsp. kosher salt for the caramel ice cream (i had a 1st edition of the book and apparently it's since been revised) and b/c of the quirky measurements. But the recipes are so good and I've made their chocolate midnight cake 20+ times as cupcakes / cakes etc. that my book is splattered w/ sugar, batter, cocoa powder....it's a must have for my kitchen!
46 of 51 people found the following review helpful
Fabulous recipes for ice creams, sorbets April 18 2012
By Joanna Daneman - Published on Amazon.com
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. A few tiny scoops of these can make a very wonderful addition to a dinner party--put them in a chilled champagne glass and serve between courses.

The book is organized by flavor (chocolate, coffee, tea, herbs, nuts, fruits, berries) and there are some unusual recipes like Pumpkin Pie Ice Cream which they suggest can be served on a base of gingerbread and you better believe that's going to show up on my Thanksgiving menu. What a nice alternative to pumpkin pie. There are recipes for pops (very popular these days even for adults) and ice cream pies and other confections. There is one vegan recipe using coconut milk (I was a bit disappointed to see none others, perhaps using rice or soy milk, but the recipes come from a shop, so their clientele is mainly not vegan and at least they had one recipe.)

There is also a discussion of home ice cream makers including the one that fits on the Kitchenaid mixer. Also a discussion of scoops and other kitchen apparatus that will help you if you decide ice cream making is something you want to devote serious time to.

Most unusual, there are cone recipes here. Cones can be a nice addition if they are made from great ingredients with great recipes. A bad cone, well, the cardboard carton can taste about as good. The cones use baking sheets, so you can do these at home. The book gives you a method to make a cone mold. And how to make ice cream waffle "bowls" from cone batter. Any of these ideas would be great at a baby shower, fancy dinner, or party.

Finally, there is a detailed discussion of ingredients, freshness, how to buy and keep fresh. I think this is so important; nuts get rancid, flours go stale, and these confections depend on fragrant, fresh ingredients. I think this is the best ice cream book I've read yet.
30 of 32 people found the following review helpful
Found An Oversight on First Attempted Recipe June 13 2012
By bakerbronte - Published on Amazon.com
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. There are handy boxed asides in many recipes to educate you about particular ingredients or techniques pertaining to that particular recipe. You'll also find primers on how to make caramel and other add ins. It is a nice starter guide to get your feet wet, provided you read the entire recipe first to catch any potential oversights.

There are more conventional flavors such as vanilla and chocolate to please the masses, but you will also find recipes that are off the beaten path: green tea ice cream, toasted coconut ice cream, and tangerine granita. I think the book is a winner and will explore it a bit more...after I recover from the pumpkin puree incident today.
21 of 24 people found the following review helpful
The Perfect Salted Caramel April 22 2012
By Jon G. - Published on Amazon.com
Format: Hardcover Verified Purchase
Since moving to Portland from San Francisco, I have dearly missed Saturday afternoons in Dolores Park eating Bi-Rite ice cream with friends. Their Salted Caramel is the best I've had, and I ordered this book specifically for the recipe (because I've tried unsuccessfully to replicate it in the past). Because it's made with dry caramel, I was nervous I'd mess it up, but it went without a hitch and the ice cream was wonderful and a perfect match of the one sold in their shop. The recipes are surprisingly simple and straight-forward. I can't wait to try some of my other favorites like Honey Lavender and Balsamic Strawberry. I'm so grateful they've shared these recipes so that I can have a piece of San Francisco with me again, just in time for summer!
15 of 17 people found the following review helpful
I want more! Oct. 2 2012
By old lifter - Published on Amazon.com
Format: Hardcover
Excellent ice cream is easily made at home and there are several books which can show you how to do it. I have only made the cookies and cream recipe from this book, and it is rich and tasty. I feel comfortable recommending this book w/ a caveat- there are not enough ice cream recipes. "What?" you say, "but it's an ice cream cookbook!" True, but too many (I didn't count, but I'd say at least 1/3) of the recipes are for sweets like chocolate chip cookies, peanut brittle, etc. I already have recipes for these things & would have preferred the inclusion of more recipes for ice cream. I also would have liked to see some lower fat ice cream recipes. Sorbets and granitas are fine, but they're a tough sell for my 9 year old.