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Jeni's Splendid Ice Creams at Home: More than 100 Addictively Good Artisanal Recipes [Hardcover]

Jeni Britton Bauer
2.5 out of 5 stars  See all reviews (2 customer reviews)
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Book Description

June 15 2011

“Ice cream perfection in a word: Jeni’s.” –Washington Post

James Beard Award Winner: Best Baking and Dessert Book of 2011!

At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.

Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes—from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.

How cool is that? 



Frequently Bought Together

Jeni's Splendid Ice Creams at Home: More than 100 Addictively Good Artisanal Recipes + The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments + Cuisinart ICE-30BCC Pure Indulgence(TM) Frozen Yogurt-Ice Cream & Sorbet Maker
Price For All Three: CDN$ 126.90

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Product Details

Product Description


“Ice cream perfection in a word: Jeni’s.”

–Washington Post 


"Original and inspiring. She brings an artist's imagination and wit to the table, and astonishingly delicious flavors. Brava!"

–David Tanis, author of Heart of the Artichoke

Customer Reviews

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Most helpful customer reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars Every ice cream recipe tastes great Jan. 6 2013
Format:Hardcover|Verified Purchase
Great book. Love that the recipes are egg free. Would highly recommend this book for anyone looking to make some of the best ice cream they've ever tasted.
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3 of 11 people found the following review helpful
1.0 out of 5 stars I was really excited, but... Dec 23 2011
I wanted an ice cream book with recipes that didn't include eggs, and this seemed like the perfect one. Got really good reviews on But I gotta say, the flavours are a bit too "chi-chi" for me if you know what I mean. Okay my kids are not interested in gouda ice cream, and the process is a pain, and it really doesn't create better ice cream. The process is the same for all recipes, so if you see a sample recipe on the internet, you can just adapt that as you like. It never got silky smooth like it was suposed to. All in all, I was really disappointed, and this will be one of the few cook books I actually ditch. BTW, I make ice cream every week, so it's not like I'm a novice, just disappointed.
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Most Helpful Customer Reviews on (beta) 4.6 out of 5 stars  301 reviews
185 of 190 people found the following review helpful
5.0 out of 5 stars Jeni's Ice Creams at Home, easy and delicious! June 28 2011
By L. Wegener - Published on
Format:Hardcover|Verified Purchase
Since buying this book, I've tried four of Jeni's recipes: Goat Cheese and Roasted Cherries, Salty Caramel, Darkest Chocolate Ice Cream in the World, and Buckeye State. Perfect results with all of them! Just follow the recipe, and you really will get Jeni's Splendid Ice Cream at Home.

Before getting started, I'd recommend reading the first chapter of the book with Jeni's notes, tips, and explanation of the science behind making a great ice cream. As far as equipment goes, you'll need an electric ice cream machine (Jeni uses the Cuisinart Ice-20), whisk, 4-quart or larger pot, 2-3 mixing bowls, gallon size ziploc bags, ice cream storage container, parchment paper, and a big bowl for creating an ice bath. Other tools that comes in handy: a knife for chopping up larger ingredients, cherry pitter if you plan on making anything with cherries in it, digital kitchen scale, and double boiler for melting chocolate. You'll want an extra freezing canister if you plan on making more than one batch a day. For cooking the ice cream mixture, Jeni recommends a 4 quart pot, but I've been using a 6-quart stock pot and couldn't imagine anything smaller. When boiling your cream mixture, it could easily boil over, if your pot isn't big enough.

Basic Ice Cream Ingredients: you'll need heavy cream, whole milk, cornstarch or tapioca starch, sugar, salt, cream cheese, and light corn syrup/glucose syrup. Each recipe will also call for different additional ingredients like vanilla extract or beans, chocolate, natural peanut butter, spices, honey, nuts, liquor, etc. As with all cooking, the better the ingredients: the better the product. Buy organic ingredients and non-homogenized dairy products if you can, and splurge on the "good" chocolate...all this effort deserves the good chocolate!

Ice Cream Storage: I have tried three different storage methods. Reusable gladware/tupperware containers are ok, but I had a couple crack and shatter after freezing, leaving all the ice cream exposed to air. Specialty containers like the ones sold at designer kitchen supply stores are good, but I didn't want to spend $35 on a container, especially when I like to keep several flavors on hand. My favorite containers have been the disposable cardboard containers by Sweet Bliss. The Plain White Quart Size Frozen Dessert Containers fit one Jeni's recipe, or you can divide it between 2-3 Pint sized containers. Great for home storage and transporting (in an iced cooler).

It's been a blast to make all these great recipes, and I fully intend on cooking my way through this whole book! The recipes are well written and easy to follow. The photography is beautiful, and you get a good feel of what the finished ice cream is supposed to look like. Jeni lists her preferred suppliers if you want to use the exact same ingredients (I've found similar replacements at Whole Foods or the local farmers market).

One note: the "Salty Caramel" recipe has one small typo. The ingredient list calls for vanilla, but it's not listed in the recipe instructions. I added it at the end before mixing the cream mixture with the cream cheese mixture.

7/9/11 - One more note: there is another typo in The Milkiest Chocolate Ice Cream in the World recipe. It should read 1.25 cups of heavy cream instead of just 0.25 cups of heavy cream. I've heard that these typos will be fixed in the second edition which will be printing soon!
98 of 107 people found the following review helpful
3.0 out of 5 stars This ice cream is "different". Try online recipe to see if you like it, before buying book. Dec 6 2012
By cachkn46 - Published on
Format:Hardcover|Verified Purchase
I don't live anywhere near Jeni's shops, so I've never bought her ice cream and cannot comment on whether these recipes really taste like what she sells at her shop. Other reviewers seem to say it does, so if you already love her ice cream, you might be very pleased with the book. I, on the other hand, found these recipes disappointing.

I got the book about a year ago, and have been experimenting with the recipes ever since. I was excited to learn of a technique for making egg free ice cream with a super smooth texture that will stay smooth even after freezer storage for days. Many ice cream recipes call for eggs, and cooking the egg/cream/milk/sugar mixture it into a custard. These custard based ice creams do stay nice and smooth in the freezer for a long time, but I was interested in learning about Jeni's egg free technique, for when I have no eggs or for when I'll be serving it to someone who cannot eat eggs.

All the recipes use an interesting strategy for binding the water, which helps prevent ice crystals from forming (ice crystals give ice cream a gritty texture). The milk/cream is boiled for 4 minutes to denature the proteins, then a corn starch slurry is added and it's cooked for another minute to thicken it. Some corn syrup is used because it is high in glucose, which binds water better than table sugar. Finally, cream cheese is added (or evaporated milk, in the case of one of the chocolate recipes), for "body".

I've made many batches with this technique, usually experimenting with either vanilla or chocolate, since we eat a lot of that, but I tried about 10 different flavors in all. Flavor and texture are good (I mean how can you go wrong with cream and sugar), but I have to say that there is not a single flavor using Jeni's technique that I prefer over the same flavor made with a custard base, or over uncooked ice cream. Every flavor tastes a little like cheese cake and cooked milk, and it melts into a paste in the warmth of my mouth, leaving a pasty after-feel. Some people I served it to found the thick texture to be sumptuously pleasant, but some of us (myself included) find it pasty and unpleasant. And I do like cheese cake, but do not want all of my ice cream flavors to taste like cheese cake.

I tried many different things to try to improve the flavor and reduce the pastiness, but nothing really resulted in an improved final product. In the end I decided that Jeni had pretty much optimized the technique, which, again, makes some pretty good, but not out of this world ice cream. And if I'm going to spend a lot of time and calories, and dirty so many dishes in the process, I want the result to be outrageously delicious.

Here is a summary of what I tried, FYI:

1. Substituted tapioca starch for corn starch (Jeni says she uses tapioca starch in her shop) - no difference.

2. Substituted tapioca syrup for corn syrup (jeni uses the former in her shop) - no difference.

3. Reduced amount of corn/tapioca starch - pastiness reduced, but texture less smooth.

4. Reduced cream cheese - tasted less like cheese cake, but then the unpleasant cooked flavor of the milk/cream is more prominent. So I came to the conclusion that the most important role of the cream cheese was to mask the cooked flavor, not to give the ice cream "body", and these recipes really do need the cream cheese to make the final product taste good. (Oh, just remembered: Jeni's suggestion of using organic valley cream cheese is right on. I tried Philadelphia, and it doesn't mix in as well into the ice cream base: the final product has annoying little tiny lumps of cream cheese throughout it.) I highly recommend warming the cream cheese before mixing it with the base, but the way, as this helps reduce clumping.

5. Reduced cooking time to 3 minutes: tastes better, but then final product not as smooth. I found it interesting that Jeni says milk proteins bind water better than egg proteins do. That's right, but only if you boil the bejesus out of the milk, making it taste funny. You have to cook it that much to denature the proteins so they will bind the water. Eggs, on the other hand, produce a delicious flavor and velvety texture just by cooking the mixture to 170 degrees to form a custard. That doesn't destroy the fresh flavor of the milk and cream, and the final product stays just as smooth after days of freezer storage.

So that's about it. It does dirty a lot of dishes: the saucepan for the milk/cream, a bowl for the corn starch slurry, and a bowl for the cream cheese. The 3 stars are for the beauty and engaging nature of the book, the novel technique, and the interesting flavor combinations. But the upshot is that I won't use Jeni's recipes very often, as it is a time consuming method that dirties lots of dishes, and the ice cream is just good, not great. Flavor and texture are just not quite right.

I would suggest trying out one of her recipes available online to see if you like this type of ice cream, before buying the book. Really it's a question of taste. Obviously the positive reviews say that a lot of people like this ice cream. Maybe it depends on what you are used to. And maybe Jeni's ice cream, with its corn syrup and pasty cornstarch base, approximates supermarket brands better than other home made ice creams do, which I wouldn't know, since I haven't had supermarket ice cream in many years.
86 of 97 people found the following review helpful
5.0 out of 5 stars A delightful read - and even better ice cream! June 17 2011
By Bryant Miller - Published on
Format:Hardcover|Verified Purchase
I've had my Jeni's Splendid Ice Creams at Home cookbook for almost a week, and after several ice cream experiments, I thought I should post a review.

First, let's talk about the book, and then we'll talk about the finished products.

The book is such a great read - easy to understand, yet complex enough to give my inner nerd all the details I need. I'm the type of home-cook who likes to know the science behind the recipes so that I can branch out and be as creative with the flavors as I want. And Jeni doesn't miss the mark here! She teaches the "why?" behind every technique, but she says it as if she were your next-door neighbor - not the insanely smart food scientist she's become.

Next, the stories. Oh, the heart-felt personal stories about her business! Jeni gives refreshingly honest recollections of how her business began, why she uses certain products, and how she chose many of her suppliers. If these stories don't warm you up, then your heart must be even colder than the ice cream.

And then there's the photos in the book. These are not only beautiful, but also super-helpful! I know I wouldn't have been as successful in my ice cream-making ventures if I hadn't seen the photos to help me along the way.

So, I loved the book, but I loved the ice cream even more. Seriously, this is some amazing stuff. I can only recall eating homemade ice cream right after it was made; nobody ever dared try to actually put it in the freezer and eat it later! But Jeni's recipes are instead intended to be frozen solid and scooped! After a few hours in the freezer, the ice cream scoops perfectly, is firm, and has the creamiest texture you've never before had from a home ice cream maker. The finished ice cream actually tastes like and has the same texture as the Jeni's ice cream I buy down the street at one of her Scoop Shops.

Get this book today!
31 of 34 people found the following review helpful
5.0 out of 5 stars More than just amazing ice cream June 17 2011
By sassybat - Published on
As a former Columbus resident, I am a huge fan of Jeni's, to the point where my sister sent me 4 pints of ice cream as a Christmas present last year. I was excited when I heard about this book, but was somewhat skeptical as to whether I could recreate Jeni's fabulous ice cream at home, especially since I haven't had much luck making ice cream with other recipes. This is where the genius of Jeni's book comes in. Her instructions are so clear they're virtually foolproof, and she has tested the recipes multiple times in home ice cream makers. This is the first ice cream recipe I tried that actually fit my ice cream maker instead of making way too much. Also, while she created a bunch of new flavors for the book, she did not skimp on sharing the recipes for most (if not all) of the tried and true favorites from her ice cream shop. We made the Salty Caramel ice cream last night, which is a staple in her shops, and it was, hands down, the best ice cream I've ever made.

In addition to the 100+ recipes she includes in the book, she also details the steps in a clear, concise manner, with base recipes for ice cream and frozen yogurt and encourages you to experiment at home with your own flavor ideas. I really feel that this book is more than just a recipe book, and more like a course in ice cream making, where you can learn the basic technique and are inspired to create your own flavors based on what is seasonal and tastes good to your palate.

I encourage you to buy this book, not just because I'm a fan of Jeni's, but because this is one of the best homemade ice cream books I've ever seen.
21 of 22 people found the following review helpful
4.0 out of 5 stars Great Recipes, Great Ice Cream, one caution June 28 2011
By B. Miller - Published on
Adding to the raves already. THe book is nicely laid out (although not as spectacular as others say). THe recipes ARE that spectacular.

Two warnings:

1. The ingredients lists are done in pastel colors, not black. This is probably to make the pages "pretty" or "appealing" (see other reviewers who get off on that), but for anyone trying to follow them with the slightest eyesight problems, or with less than optimal lighting, it's difficult to distinguish 1/2 from 1/3 and so on.

2. She tells you that as soon as you're done cooking the base, pour it into a plastic baggie. Really? 200+ degree liquid in a flimsy bag? The first time i did this, it melted through my bag and made a mess of my cabinet. Maybe i shouldnt buy the generic bags? Regardless, just be careful.

ALso, i hate coffee and anything that even has a hint of it. So if you make the Dark Chocolate recipe, just replace the coffee with water and it turns out delicious!
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