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Jeni's Splendid Ice Creams at Home Hardcover


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Frequently Bought Together

Jeni's Splendid Ice Creams at Home + Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker, White + The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Price for all three: $73.90

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Product Details

  • Hardcover: 217 pages
  • Publisher: Artisan; First Edition edition (June 15, 2011)
  • Language: English
  • ISBN-10: 1579654363
  • ISBN-13: 978-1579654368
  • Product Dimensions: 9.6 x 7.3 x 0.8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (301 customer reviews)
  • Amazon Best Sellers Rank: #6,742 in Books (See Top 100 in Books)

Editorial Reviews

Review

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

–Washington Post 

(Washington Post)

Review

"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

(David Tanis)

More About the Author

Jeni Britton Bauer, Founder, President, and Creative Director at Jeni's Splendid Ice Creams, has been honing her ice cream making skills for more than 15 years and is the author of The New York Times best selling cookbook, Jeni's Splendid Ice Creams at Home (Artisan Books, 2011). In its eighth printing, the "homemade-ice cream-making Bible" (The Wall Street Journal) recently earned Jeni a James Beard Media Award, America's most coveted honor for journalists, broadcast media, and authors writing about food and the culinary arts.

Jeni opened Jeni's Splendid Ice Creams in 2002 in Columbus, Ohio's North Market. Today, the company operates nine shops in Ohio and one in Tennessee. Pints are also available at more than 400 groceries across the country, as well as for home delivery to all 50 states through an online shop at jenis.com. Jeni and her team are responsible for the entire customer experience, from creating the ice cream flavors and descriptions of them, to packaging art and design, store environments, and customer service. Jeni's ice creams have been praised by Time ("America's best"), Cooking Light ("deadly delicious"), Saveur ("revolutionary"), and scores of media outlets throughout the world.

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Customer Reviews

The recipes are well written and easy to follow.
L. Wegener
In this book, Jeni provides lots of tips and insights into how she developed her great recipes -- the chemistry behind ice cream making, details of ingredients, etc.
sjw
That recipe is in this book and if I ever do get around to making ice cream, that will be the one I try.
Angela Risner

Most Helpful Customer Reviews

185 of 190 people found the following review helpful By L. Wegener on June 28, 2011
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!
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95 of 104 people found the following review helpful By cachkn46 on December 6, 2012
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.
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86 of 97 people found the following review helpful By Bryant Miller on June 17, 2011
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!
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