Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery by Kris Hoogerhyde Download (read online) free eBook .pdf.epub.kindle

Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery

An irresistible guide to making 90 intensely flavorful handmade ice creams from the country’s top artisanal ice cream shop, including the smash hits Salted Caramel and Balsamic Strawberry, plus other favorites.

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

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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    Ellen

    Checked this out from the library and definitely want to purchase it. It and my copy of David Lebovitz’s THE PERFECT SCOOP are the only ice cream books I need. Mouthwatering flavors, delicious mix-ins and add ons, how to make an ice cream cake= it’s all good. It is a little righteous about how ingredients should be organic and ecofriendly, etc, which IS a noble idea, but for home bakers, it may not possible to find everything organic and green all the time without having to pay a lot or order it

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    Carolynn

    Dec 01, 2015

    rated it
    really liked it

    Shelves:
    cooking,
    ice-cream

    “Sweet Cream and Sugar Cones” was a fun read and I plan to add it to my cooking library as soon as possible. It’s not an all-inclusive encyclopedia of ice creams, but it does go in depth into some of the major flavors and delivers absolutely delicious recipes that you can make at home. Along with the basic recipes are some far out new ones from the Bi-Rite Creamery that will make you very happy at dessert time.

    Included are recipes for cookies and pie crusts and frostings and cakes that will allo

    Included are recipes for cookies and pie crusts and frostings and cakes that will allow you to make stunning desserts for yourself and your family and guests. What a deal! Also, even with these recipes, you can change this or that flavor or add this or that and suddenly you have a whole new flavor range.

    I love ice cream and all of it’s cousins, and this is a book I certainly want. I recommend it to anyone who loves ice cream. Thank you, Kris Hoogerhyde.

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    Girl Underground

    Dec 04, 2012

    rated it
    really liked it

    The biggest difference between Bi-Rite’s recipes and the common recipe is their combination of low-fat milk with heavy cream, supposedly because the low-fat milk allows for more flavor to come through. I’m also glad the recipes don’t make cooking custard so fussy–I often get so impatient while cooking custard that I end up with a pot of scrambled eggs; this book offers some good direction for just getting the thing done. I’m looking forward to trying these recipes out and comparing them to Jeni

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