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Jeni's Splendid Ice Creams at Home Hardcover – June 15, 2011
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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 started making ice cream in 1996 and now perfects her crafts at Jeni’s Splendid Ice Creams. She has a growing number of stores (15 and counting) in and out of Ohio, more than 1,000 retail partners throughout the country, and a thriving mail-order business. Devotees nationwide scan Jeni’s website and social media feeds daily, causing a veritable run on new flavors. Her debut cookbook, Jeni’s Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and winner of the 2012 James Beard Award for best book in the dessert category. The book appeared on Good Morning America and NPR’s The Splendid Table, and in USA Today, The Wall Street Journal, The Washington Post, Food & Wine, Better Homes & Gardens, Elle Decor, and more. Her latest cookbook is Jeni's Splendid Ice Cream Desserts.
Top Customer Reviews
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!Read more ›
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.Read more ›
Here are the recipes I've made (will add more over time):
- Salty Caramel, which Jeni's describes as her biggest selling flavor, is extraordinarily thick, creamy and rich. Making the caramel with the dry sugar technique takes some close monitoring but isn't overly technical for cooking at home. The recipe didn't come close to making the quart it was supposed to, but the flavor is so rich the batch will last you awhile all the same. In my batch the sweet overpowered the salty, so if you're looking for the contrast, go a bit heavier on the salt than the recipe calls for.
- Toasted Rice with a Whiff of Coconut and Black Tea, is a really neat flavor. I recommend, when toasting the rice, don't go all the way to "the color of brown sugar" as Jeni instructs. This gave the rice a slight burnt taste in my batch, so go for a lighter brown. Also, make sure to taste the rice pudding as it cooks to get the al dente texture the recipe calls for. I went a bit past al dente to a softer rice texture, still good, but it could have been better. If you don't have a fine sieve to remove the tea from the cream mixture, pour it through cheese cloth, which worked great for me. The final ice cream is a very unique and delicious combination of flavor which is led by the black tea, and texture which is led by the rice. Don't expect a lot of coconut flavor if you go the full 10 minutes steeping the black tea. All-in-all unique and delicious.
- Savannah Buttermint is very rich with a satisfying, substantial mouth-feel.Read more ›
Most Recent Customer Reviews
Don't waste your money on this book. Very odd ice cream recipes in this book and not a thing I would be interested in eating, let alone make it. Read morePublished 4 days ago by Kenneth E. Morrison
I worked for Jeni's for a year and think Jeni makes the best ice cream, I am an ice cream snob. I did not think I would be capable of recreating her perfect ice cream but with this... Read morePublished 17 days ago by Sarah McDowell
The latest version of the book contains recipes for ice cream batches larger than 1.5 qt. This resulted in ice cream overflowing from my 1. Read morePublished 18 days ago by shelleyzzzzzz
I really like this book. It's design is beautiful, and I love how Jeni explains the science behind making good ice cream.Published 27 days ago by little fiery one
Jeni shares her 'secrets,' heart, soul and acquired wisdom like few authors do. Way more than a 'how to. Read morePublished 1 month ago by Kevin C. King
Came to me as a recommendation from my bestie. It is a wonderful recipe book, can't wait to try all of the recipes. Tried the Rum Ice Cream and Toasted Coconut! Read morePublished 1 month ago by A. Campo
graduated from Michigan but can't hold that against Jeni's ice cream. Can't get enough of the pear Riesling sorbet. I use a 1/4 cup of great Auslese. Read morePublished 1 month ago by stuart feldman
These recipes have been carefully constructed so that people can successfully recreate Jeni's ice creams using their own home ice cream makers. Read morePublished 2 months ago by Gail