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

This latest in the artisanal ice cream trend gives readers some notable trade secrets for making frozen confections at home. The team behind San Francisco’s celebrated Bi-Rite Creamery is serious about taste, and their approach relies on high-quality ingredients, small batch production, and simple base techniques for ice cream and sorbet. The organizing principle of the book is flavor—chapters are based on families of recipes such as vanilla, caramel, chocolate, coffee, tea, and so on. Each features Bi-Rite’s versions of the classics, plus more elaborate variations, complementary baked goods and toppings. While ordinary chocolate ice cream recipes are easy to come by, the real value is in creations such as Chai-Spiced Milk Chocolate and Malted Milk Chocolate with Bittersweet Chocolate Chips. Throughout, the authors offer suggestions for serving (Pistachio ice cream makes a good pairing with Balsamic Strawberry]) and “making it your own” (Coffee can be spruced up with ground toffee or fudge ripple). The collection is rounded out with fruity ice pops, refreshing granitas, and smooth sorbets. While this is not the most comprehensive or groundbreaking book on ice cream, this book is a great primer for beginners. Photos. Agent: Katherine Cowles.(Apr.)