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Jeni's Splendid Ice Creams at Home Hardcover – June 15, 2011
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“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.
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“[An] ingenious homemade-ice-cream bible.”
—Wall Street Journal
“Achieves some of the creamiest, most saturated-in-flavor ice cream that I’ve ever tasted. . . . Her basic formula is foolproof, and applies to all flavors, from nutty praline to good old-fashioned chocolate. No matter what kind of ice cream maker you use, it turns out smooth, rich results.”
“Try not to lick the pages. . . . A charming confection of dairy and sorbet desserts.”
“Ice cream perfection in a word: Jeni’s.”
About the Author
Jeni Britton Bauer is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated. Britton Bauer opened her first ice cream shop, Scream, in 1996, then founded Jeni’s Splendid Ice Creams in 2002. Her first cookbook, Jeni’s Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and a James Beard Award winner. Her second cookbook, Jeni’s Splendid Ice Cream Desserts, takes ice cream to the next level with an extraordinary array of plated, layered, and piled-high ice cream–centric desserts. Today, Jeni’s Splendid Ice Creams is a Certified B Corporation with 34 scoop shops, an online shop at jenis.com, and distribution in top grocery stores across the country. Follow Britton Bauer on Instagram @jenibrittonbauer.
- Publisher : Artisan; 13472nd edition (June 15, 2011)
- Language : English
- Hardcover : 217 pages
- ISBN-10 : 1579654363
- ISBN-13 : 978-1579654368
- Item Weight : 1 pounds
- Dimensions : 7.31 x 0.75 x 9.56 inches
- Best Sellers Rank: #31,669 in Books (See Top 100 in Books)
- Customer Reviews:
About the author
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Top reviews from the United States
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Following “Cook” under bottom two photos, third sentence changed from “Turn off the heat and add the cornstarch slurry to the ice cream base in the pan” to “Turn off the heat and whisk in the cornstarch slurry.” Sentence added: “Return to a boil to slightly thicken.”
*** AND Jeni answers this question:
“Am I supposed to stir the milk mixture during the 4-minute boil, or am I to leave it to boil without stirring?”
ANSWER: Keep agitating/stirring the mixture while you incorporate. If you don't stir briskly, you will get a film on the bottom of the pan and the slurry may get clumpy.
If you just added the cornstarch without making a slurry, then it will form blobs as noted above.
Just take it off the heat, drizzle the slurry in while whisking, then return to heat (stirring) and bring to a boil. Let it roll for about one minute.
First line under top row of photos, following “Chill”: “Incorporate the hot cream” changed to “Whisk the hot milk”
First column, line 26: “dry it,” added after “wash the canister” (“immediately wash the canister, dry it, and stick it back into the freezer”)
Following run-in head “Chill”: “Add the vanilla and whisk.” added after first sentence (“Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.”)
Ingredients list: “¼ cup heavy cream” changed to “1¼ cups heavy cream”
Ingredients list: “¼ cup heavy cream” changed to “1¼ cups heavy cream”
Vanilla Bean Marshmallows, ingredients list: “½ cup cold water” changed to “1 cup cold water”; first step: “¼ cup of the water” changed to “½ cup of the water”; step two: “¼ cup water” changed to “½ cup water”
Caramelized White Chocolate Bombe Shell, ingredients list: “1/3 cup refined coconut oil” changed to“½ cup refined coconut oil”
Praline Sauce, ingredients list: “1 cup heavy cream” to be changed to “2 cups heavy cream”
HOWEVER, the person who designed the book is either an imbecile or hates people who cook. The ingredient lists are in low contrast, pastel colors that can barely be read against the shiny white paper. All the text is in a sans serif font, which is more difficult to read than a font with serifs. And much of the text is in grey instead of black, that also makes the text difficult to read. And tiny. Really tiny. Does the person who designed the book realize people who cook like to keep cookbooks a distance from what they are cooking to prevent damage to the pages? Such distance requires large, legible text that is easy to read instead of pale, thin colored letters that require one to hold a book with sticky hands and squint. Such a pity.
Kudos to Jeni for her fine work, but I hope the book designer gets fired for not understanding that the minimum requirement of book design is to make the text legible.
I don't like the book's organization. It divides ice cream flavors into seasons, something I find ridiculous because I like the same flavors year round. It also makes it difficult to find, say, a fruit ice cream or a specific flavor I want to repeat without first finding it in the index. The book includes sections on the Basics (ice cream base and various add-ins) and an unnecessary page on flavor.
The recipes are the best I've found for non-custard ice creams and among the most inventive for flavor combinations. Whether you like them, however, depends on both how adventurous you are and how committed you are to eggless ice cream.
-- Debbie Lee Wesselmann
Top reviews from other countries
There are only a couple of standard bases used for almost all the recipes, but the additional ingredients make each recipe wildly different.
There are a few points where you have to trust the book - some of the flavour combinations seem very odd on the page, but when put together work really well. The pineapple piment sorbet, with paprika and cayenne pepper is one of those, as are the cheese-based ice creams like goat cheese and roasted cherries.
There are plenty of boozy ices as well, such as cognac and fig, and each has a number of alternative suggestions using different flavours to achieve similar results.
Technique-wise there's nothing too intense here, as long as you can boil a pan of milk and melt chocolate you will be fine with everything. For the frozen yoghurt selections, the book tells you to strain plain yoghurt through cheesecloth/muslin overnight to thicken it, but my suggestion is to put two coffee filters in a sieve, fill them with yoghurt and put the whole lot over a bowl. Then just peel off the paper and add the thickened yoghurt when the recipe calls for it.