Hidden among the sexier-sounding flavors in Sweet Cream and Sugar Cones, you'll find this demure buttermilk ice cream. You'll probably skip over it on the way to salted caramel indulgences and playful almond fudge ripples. But you should come back, really, because buttermilk ice cream is just plain smart. It's bright and twangy, and as you start making pies and cobblers with every fruit that comes your way, it's the ice cream that you want plopped on top.
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Every dessert maker should have a solid chocolate ice cream in their arsenal. Really, two: a crazy dark one, and a milder, milkier one. This recipe falls decidedly into the latter category, and it may be the best version of a milk chocolate ice cream that I've ever had. It's definitely chocolate-forward, and plenty rich, but it really lets the milkiness of lower cocoa chocolates shine. Should you want to branch out to peanut butter chocolate swirls, rocky roads, or chocolate brownie chunk ice creams, this should be your base.
This is a bright, fresh, and impressively fruity ice cream that rises above the strawberry pack. A touch of balsamic vinegar adds sweet complexity and some of the acidity lost by cooking the fruit.
Even though it was years ago, I remember my first bite of San Francisco's Bi-Rite ice cream. It was salted caramel, of course, and it was more than a little transcendent. "This is what American ice cream should taste like," I thought. Sweet Cream and Sugar Cones is a beautiful guide to the world of American ice cream. This week we'll be churning up some of Bi-Rite's most loved flavors and giving away five copies of the cookbook.