Sweet Cream and Sugar Cones | Hoogerhyde & Walker

 

There’s a little magic at work in the ice cream making process.

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

TITLE: Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
AUTHOR:  Kris Hoogerhyde, Anne Walker and Dabney Gough
PUBLISHER: Ten Speed Press
CUISINE: Desserts

• • • • •

Featured Ingredient: Buttermilk
Originally, buttermilk was the liquid left over from churning butter from cultured orStrawberry Ice Cream Cone by TheCulinaryGeek fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid-producing bacteria in the milk fermented it. This facilitates the butter churning process, since fat from cream with a lower pH coalesces more readily than that of fresh cream. The acidic environment also helps prevent potentially harmful microorganisms from growing, increasing shelf-life. [Wikipedia]

• • • • •

First Impression:
Ice cream and summer are tied together as closely as any food can be with any season. It’s summer. Well, maybe not officially, but, close enough. So, it appears that Sweet Cream and Sugar Cones arrives at just the right moment. You see, planning’s not overrated. It’s a fun and delicious unraveling of the mysteries of homemade ice cream (and cones). Nice lively images by Paige Green compliment the recipes. Every imaginable type of frozen confection is given its due.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Vanilla
Caramel
Chocolate
Coffee and Tea
Nuts
Berries
Citrus
Herbs and Spices
Tropical Fruits

• • • • •

Happy yet? With all of this ice cream talk it would be hard not to be. If you need a little extra nudge we can help.

How’s that? better?

• • • • •

Best of the Book (Our Favorite Recipes)
Before the authors roll out the individual recipes, there is a little housekeeping to take care of. They provide you with a few very important details. A list of equipment that you’ll need along with the most commonly used ingredients. This is extremely helpful if you’re not a baker (like me). Also included is a useful discussion of techniques.

The most important part of the front section of the book is the master recipes. Ice cream, sorbet, granite, ice pops are all detailed. As are instructions for assembling ice cream cakes, ice cream pies and ice cream sandwiches. Armed with this info we can really make the most of the recipes that follow.

Buttermilk Ice Cream Vanilla Butterscotch Sauce
Cheesecake Ice Cream Salted Caramel Ice Cream
Almond Toffee Chocolate Midnight Cake
Earl Grey Ice Cream Almond Fudge Ripple Ice Cream
Mexican Wedding Cookies Balsamic Strawberry Ice Cream
Raspberry Ice Pops Meyer Lemon Ice Cream
Candied Citrus Zest Caramelized Banana Ice Cream

 

Standouts? Yes indeed. I would hardly be able to resist if a giant bowl of the Malted Milk Ice Cream (p82-83) were to magically appear in front of me. Eating the entire thing would be effortless, I assure you. I love sorbets and the Blood Orange Sorbet (p162) was different enough to really catch my eye. I imagine the Espresso Fudge Sauce (p105) would make a cereal box taste amazing.

• • • • •

Special Features
On page 47 is one of the most unique things I’ve seen included in a cookbook, How to Make an Ice Cream Cone Mold . Even if you’re not into making your own ice cream, it’s nearly impossible not to attempt to make your own cone. Ingredient tips are scattered throughout. The resource list was arranged by ice cream ingredient. That was a helpful way to do that. Don’t panic. Have no fear, there is a measurement conversion chart. I could see you starting to sweat.

• • • • •

Conclusion
This is a great, fun, summertime cookbook. The recipes are easy to readSweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery through. And, they make sense as you’re cooking. After the first skimming, the recipes do not appear super simple to execute. But, given a second look they may not be quite as hard as they seem. There are loads of excellent step by step images that contribute heavily to both the instructive nature of the book and the completeness of the recipes. If you or your family loves ice cream like most normal human beings, this will be a necessary addition to your collection. I scream, you scream…

Culinary Expertise Required: 7
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Would you like you own copy of Sweet Cream and Sugar Cones? Of course you would. You can click the link below and you’ll be one step closer.

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

Links, Resources and Other Press
Bi-Rite Market Website
Sweet Cream @ Random House
Sweet Cream Trailer
Recipes from Sweet Cream and Sugar Cones

We Love Sharing...Email this to someoneShare on FacebookTweet about this on TwitterShare on RedditShare on Google+Share on TumblrPin on PinterestShare on StumbleUponPrint this page

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>