San Franciscoas 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 Creameryas secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredientsalocally sourced, whenever possibleaand 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 Creameryas most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Riteas 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 insideras secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery (without the long line).90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery Kris Hoogerhyde, Anne Walker, ... CRl-IME FRAlCHE ICE CREAM Makes about I quart Pictured on page 151 This luscious ice cream pairs well with many flavors, since the natural tanginess of creme fraiche offers a ... Cover and let stand at room temperature for 24 to 48 hours. or until the consistency of sour cream.
|Title||:||Sweet Cream and Sugar Cones|
|Author||:||Kris Hoogerhyde, Anne Walker, Dabney Gough|
|Publisher||:||Ten Speed Press - 2012-04-17|