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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

4.6 out of 5 stars 7 customer reviews

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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: 4.6 out of 5 stars 7 customer reviews
  • Amazon Bestsellers Rank: #16,800 in Books (See Top 100 in Books)
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Product Description

Review

“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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Top Customer Reviews

Format: Hardcover
Yes this book is very good. Even if I can loan it from my public library I decided to buy it because it's my Summer-time bible.
My notes on this book are:
- The recipes are slightly too sweet to my taste, after some 5 or 6 batches of ice cream I was confident to start playing with amounts of sugar (and replacing sugar for maple syrup and other stuff)
- They talk about heavy cream to be used in their recipes, but in Canada we call it different, or at least I can't find heavy cream in my local grocery stores. So I go with whipping cream, which has almost the same fat content
- My ice cream maker yields 1.5 Pint (1,4lts) so it works well for these recipes.
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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.

HOWEVER.

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:
Oh...sweet.....momma.
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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: Kindle Edition Verified Purchase
Great recipes, especially if you're looking for ice creams and sorbets with unusual and high quality ingredients. Loved this collection.
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