Jeni Brixton Bauer, ice cream maker par excellence, started making ice creams 15 years ago when she was a mere 22 years old. Today she oversees Jeni’s Splendid Ice Creams, a Columbus, Ohio-based company that includes 10 stores and a thriving mail order and restaurant business. Her first book, Jeni’s Splendid Ice Creams at Home, includes a cornucopia of unique recipes for artisanal ice creams and sorbets, all prepared with unusually creative combinations of ingredients and written with clear, easy-to-follow directions. Amazingly, her ice creams are made without eggs and include a bit of cream cheese to bind and add body. She tested all of the recipes in a Cuisinart ice cream maker to ensure that home cooks could reproduce them at home.
The book is divided by seasons so you can use it throughout the year. For summer you can cool down with scoops of Goat Cheese Ice Cream with Roasted Red Cherries or with Sweet Basil & Honeyed Pine Nut Ice Cream, and in autumn you’ll be certainly be tempted by Salty Caramel Ice Cream as well as by Roasted Pumpkin 5-Spice Ice Cream. When winter arrives, savor Banana Ice Cream with Caramelized White Chocolate Freckles or Brown Butter Almond Brittle Ice cream. For those warming days of spring Roasted Strawberry and Buttermilk Ice Cream or Lemon & Blueberry Frozen Yogurt take advantage of seasonal produce.
Jeni’s Splendid Ice Creams at Home by Jeni Brixton Bauer
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