PUMPKIN PIE ICE CREAM
This is one of our most popular holiday flavors. Every October our guests start clamoring for our pumpkin ice cream, so we put it into regular rotation around that time and keep making it through the holidays. As soon as Christmas is over, though, people begin to lose interest in it! They may ask for […]
PEACH LEAF ICE CREAM
Makes about 1 quart This recipe was inspired by the recipe for peach leaf parfait in the Chez Panisse Fruit cookbook. When you steep peach leaves in milk and cream, they impart a wonderful bitter almond flavor that is truly special. If you are lucky enough to have a peach tree in your backyard (or […]
MINT CHIP ICE CREAM
This is the favorite flavor of Anne’s husband, Sam, who also happens to be the man behind Bi-Rite Market. It’s also one of the most popular flavors among our younger guests. We make our own chocolate chips using melted bittersweet chocolate with a tiny bit of canola oil added to it. The oil gives the […]
HONEY LAVENDER ICE CREAM
Makes about 1 quart There is no middle ground with this ice cream: people who try it either love it or hate it. Those who don’t like it say it tastes like soap. To us (and its many fans), it may smell like soap, but the flavor—a distinct lavender flavor against a honey backdrop—is a […]
GINGER ICE CREAM
Makes about 1 quart The first time Anne had ginger ice cream she fell in love with it. It was spicy and had just the right amount of hot and cold at the same time. Topped with hot fudge sauce, it’s the perfect dessert. After experimenting with different recipes, we found that it really helps […]
BASIL ICE CREAM
Makes about 1 quart This is the perfect recipe to try when you’re ready to venture a little off the beaten path. Most people think of basil, a cousin to mint, as a savory ingredient. However, its slight licorice flavor lends itself to sweet things, too. Make this recipe in the summer, when basil is […]
LEMON CURD or SAUCE
Makes 1⅓ cups curd or up to 2⅔ cups sauce This recipe is two recipes in one! It makes a thick, rich lemon curd that’s great for scones and tarts. You can also thin it out with a little heavy cream for a mouth-puckering sauce that’s perfect for ice cream sundaes. It’s important that your […]
LEMON GINGERSNAPS
These are some of our most popular cookies, both at the Creamery and the Market where they’re also sold. They’re more than your average gingersnap—they have classic ginger-and-molasses flavor but are brightened with lemon zest and a bit of lemon oil. A roll in turbinado sugar makes them extra sparkly and crunchy. SPECIAL EQUIPMENT: Microplane […]
CANDIED CITRUS ZEST
Makes about thirty 1 by 3-inch strips of zest This is the perfect thing to make whenever you have a recipe that calls for fresh squeezed citrus juice. Zest the fruit before juicing so nothing goes to waste. You can use the zest from any citrus fruit. These sugar-coated strips are a beautiful garnish for […]
TANGERINE GRANITA
Makes about 1 quart You can use just about any kind of orange, tangerine, or mandarin orange juice in this recipe, or even use a mixture of several different kinds. TECHNIQUE: Granita CHILLING TIME: About 3 hours SHELF LIFE: 1 week INGREDIENTS ½ cup 2:1 Simple Syrup, cooled 2¼ cups strained fresh tangerine juice […]