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Sweet Cream and Sugar Cones
(Ten Speed Press) ISBN 978-1607741848 1607741849

Making ice cream is easy with 90 recipes from San Francisco's Bi-Rite Creamery (addresses: 3692 18th St and 550 Divisadero St, in early 2013). Using photos and numbered instructions, the authors show you how to make ice cream cakes, sandwiches and pies, as well as sugar cones, bowls and sauces for homemade ice cream, sorbet and granita.

Sweet Cream and Sugar Cones includes the salted caramel ice cream recipe that is Bi-Rite's most popular flavor, plus recipes for unusual ice cream flavors—Earl Grey, green tea, apple pie, orange-cardamom, pumpkin pie, honey lavender, caramelized banana and mandarin orange olive oil ice cream.

Kris Hoogerhyde and Anne Walker share secrets from their San Francisco ice cream shop, such as adding pure vanilla extract to enhance the flavor of their vanilla bean ice cream recipe.

Cookie ice cream sandwiches

The 217-page cookbook shows you how to make cookies for ice cream sandwiches, e.g., dark chocolate cookies and toffee chip cookies.

The Bi-Rite Creamery owners provide assembly instructions and suggest combinations from recipes in Sweet Cream and Sugar Cones. (Try the lemon gingersnaps with ginger ice cream sandwich.)

Ice cream machine

Organized by ice cream flavor, the Bi-Rite cookbook begins with step-by-step photos and techniques for making homemade ice cream. Tips include advice about how to fix curdled ice cream custard (purée it with a blender).

Anne Walker and Kris Hoogerhyde discuss ice cream machines, including Cuisinart, KitchenAid and the White Mountain ice-and-rock salt machine. They also provide information about ice cream ingredients, such as tapioca syrup, a non-genetically modified substitute for corn syrup.

Best macadamia nuts

A sources page lists websites where you can buy tapioca syrup from Briess, Boyajian lemon, orange and lime oils, and other ingredients for making ice cream treats. You will learn where to buy the best ice cream ingredients. For example, Bi-Rite buys buttery crunchy macadamia nuts from Mahina Mele Farm in Hawaii.

Photos by Paige Green depict ice cream scoops, fresh ingredients and people buying and enjoying ice cream cones at Bi-Rite Creamery. Her photos of ice cream sandwiches, cakes, cookies, cones and pies are so mouthwatering that you want to join the lineups for Bi-Rite ice cream (if you are in San Francisco) or make their recipes in Sweet Cream and Sugar Cones.

Sugar cone template

Most recipes include variations, e.g., add bourbon to spike up the brown sugar ice cream with ginger caramel swirl, or add chopped macadamia nuts to the chai-spiced milk chocolate ice cream recipe.

You will also find serving suggestions, such as topping the white chocolate raspberry swirl ice cream with chopped toasted almonds. For vegans, there is a recipe for chocolate coconut dairy-free ice cream made with coconut milk.

Hoogerhyde and Walker even provide a template for an ice cream cone mold for their sugar cones recipe. (You can also use a tea cup as a mold to make edible ice cream bowls.)

Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney G


Basic Ingredients and Equipment
  • Vanilla
  • Caramel
  • Chocolate
  • Coffee and Tea
  • Nuts
  • Berries
  • Citrus
  • Herbs and Spices
  • Tropical Fruits
Measurement Conversion Charts


Kris Hoogerhyde and Anne Walker are founders of Bi-Rite Creamery in San Francisco.

Dabney Gough is co-author of Bi-Rite Market's Eat Good Food.

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