Jeni's Splendid Ice Creams at Home

Dec 07, 2011 Dana rated it 4 of 5 stars

Shelves: helpful-tomes

An early Christmas gift from my lovely friend Kaeli! And it looks AMAZING so far!! :-)

Update:

I've read the recipes and anecdotes and personal stories, and I have to say this is an AWESOME book for a home ice cream enthusiast. I'm eager to try out the recipes for myself, and will update with my findings.

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Apr 20, 2013 Penny McGill rated it 5 of 5 stars

Shelves: cookbooks

Oh my! Delicious and beautiful. As a cookbook this one goes the extra mile in making very specific suggestions about how to follow their recipes and it inspires at the same time. It's like a glossy ice cream magazine where each flavour is the star of their own brief show. Some of the flavours are slightly terrifying but you can't help but wonder if they just might not be wonderful when you open up the ice cream maker and scoop right in.

In this book Jeni takes time to introduce us to the people w...more

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May 30, 2012 Kat rated it 5 of 5 stars

I've made ice cream at home before (like the good little ice cream lover that I am) but the consistency has never been quite up to my liking. The desserts always turned out a bit harder than I prefer and Jeni's Splendid Ice Creams at Home claims to have a new DIY recipe to remedy this problem. I won't give away any secret ingredients - sorry! But I will say that her ice cream base is yum-tastic!

After going through the basics, the book is split up by season. Each season is filled with delectable...more

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Apr 29, 2012 Debby rated it 5 of 5 stars

Shelves: cookbooks

No, I haven't made any recipes. Yet. What makes this book have such high potential begins with Jeni's story and her success with her ice cream business. I don't live anywhere near Ohio, but plenty of my food blogger friends tell me that the ice cream is incredible.

Her story is interesting to read and well told. Each recipe has a beautiful photograph (and I am highly visual) and is arranged by season. She talks about buying sustainable and organic ingredients, and it makes me wish I lived in her...more

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Apr 16, 2012 Jennie rated it 5 of 5 stars

Shelves: cookbooks

This review (with photos!) was originally posted on my blog.

I recently went to Ohio to visit my best friend, and as soon as my flight was booked, she had plans for us to go to Jeni’s, a local ice cream joint featuring unusual flavors on par with Humphry Slocombe and Bi-Rite in San Francisco. For years, she has told me about Jeni’s and her favorite flavors: sweet basil, olive oil, gooey butter cake, lime cardamom (the list goes on).

Long story short: the ice cream more than met my expectations. Mo...more This review (with photos!) was originally posted on my blog.

I recently went to Ohio to visit my best friend, and as soon as my flight was booked, she had plans for us to go to Jeni’s, a local ice cream joint featuring unusual flavors on par with Humphry Slocombe and Bi-Rite in San Francisco. For years, she has told me about Jeni’s and her favorite flavors: sweet basil, olive oil, gooey butter cake, lime cardamom (the list goes on).

Long story short: the ice cream more than met my expectations. More importantly to me, the owner and creator, Jeni Britton Bauer, wrote a cookbook that helps home cooks achieve over 100 of her recipes in a basic ice cream maker. She used the same Cuisinart 1.5 quart ice cream maker that I own. The Amazon reviews are glowing: it seems that everyone who orders this book is happy with it.

As soon as I got home, I ordered the cookbook ($14 on Amazon) and rolled up my sleeves. (It’s so hard to have to make ice cream, I know, but we all have our crosses to bear. Equally terrible: having to eat it.)

A couple things set this cookbook apart from regular ice cream recipes:

1. The ingredients. Jeni’s uses interesting flavors for ice cream, maybe ones unadventurous eaters would shun. Basil ice cream is probably not everyone’s cup of tea, but it’s definitely mine. Other interesting ingredient combinations: beet and marscapone, sweet potato and marshmallow, cucumber, honeydew, and cayenne, and lavender and berry.

Some ingredients are also a little harder/more expensive to find: butter flavoring, food-grade lavender essential oil, dried hibiscus. However, those are outliers: most of the recipes require easy-to-find elements, but Ms. Bauer encourages the reader to use the finest and freshest possible version for the best results. This makes for ice cream that’s more expensive than something store-bought, but at least you know exactly what you’re putting into your stomach.

2. The method. To achieve ice cream that is soft and firm at the same time, most of the recipes use a mixture of corn syrup, corn starch, and cream cheese. Her method requires three bowls (one can be a small ramekin, and one is used for an ice bath), and often requires bringing ingredients to a boil once or twice*. It may seem a little fussier than your average ice cream custard, but produces beautiful results. Once you’ve done it once, it requires very little extra thought or effort the next time.

So far, I have made four ice creams from this book: a sour beer/nectarine sorbet, a goat-cheese/roasted cherry ice cream (which tastes like rich cheesecake), Bangkok Peanut (coconut milk, peanut butter, and cayenne), and the above-pictured Buckeye (honey, peanut butter, and chocolate flecks). Each came out beautifully on the first try–the only downside is the mess, but cooks more careful than I shouldn’t have a problem.

I highly recommend this book if you’re looking to upgrade your home ice cream experience and love unusual flavors. Bonus: pints of this ice cream make for excellent gifts.

* Make sure to use a pot with high sides, unless you like sticky messes all over your stove.(less)

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Jan 21, 2012 Kevin rated it 5 of 5 stars

I bought this book through the iTunes store, and it is amazing to have on an iPad. There are videos of Jeni herself demonstrating step-by-step how to make the ice cream base, caramelizing sugar for Salty Caramel, making your own whipped cream, etc. It give more information and better presentation than the hardcover book, plus it's cheaper and much easier to hav an iPad in the kitchen than a hardcover book. Win-win-win.

The book itself is great. Jeni tells the story of how she started making ice c...more I bought this book through the iTunes store, and it is amazing to have on an iPad. There are videos of Jeni herself demonstrating step-by-step how to make the ice cream base, caramelizing sugar for Salty Caramel, making your own whipped cream, etc. It give more information and better presentation than the hardcover book, plus it's cheaper and much easier to hav an iPad in the kitchen than a hardcover book. Win-win-win.

The book itself is great. Jeni tells the story of how she started making ice cream, started her own business, and the failures and successes she had along the way. You really get an appreciation for her passion to make unique artesian ice creams. Then, she spend the rest of the book giving you all the recipes for how she makes most (if not all) of her flavors. I expected a few of her more popular ones, but they're all here; ice creams, frozen yogurts, sorbets, and even sundaes, baked alaskas, and push-ups. I was astonished at the amount of information in this book.

I'm not much of a chef myself, but I do make cookies from scratch here and there. I love ice cream too, and that's why I go this book—to see if I could do it. Jeni makes it very easy to make amazing ice cream at home. Each recipe is good for about a quart, and I got 3 full batches from the supplies I bought. While not as cheap as buying normal ice cream in the store, it is cheaper overall than buying that amount of ice cream at Jeni's stores, and lots of fun to make. Even more fun is sharing it with others and getting all the compliments.

Jeni made a great book, and it's easy for even a novice to get great results. If you have an iPad, I recommend getting the digital edition for the videos. Either way, get the book and try a few on your own. Some reviewers have complained that the first flavor they tried didn't come out perfectly. In my experience, that's half the fun of cooking; to learn and try again. Both flavors I've made (Roasted Strawberry and Buttermilk, Black Coffee) have turned out great, and I'll continue trying more!(less)

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Jan 05, 2012 Lori rated it 5 of 5 stars

Shelves: 2011, food-lovers, non-fiction, cooking-baking

My friend receives this ice cream shipped overnight in dry ice as a special gift so when I found the cookbook, I had to give it a shot. First of all, it is a beautiful book. The photographs are scrumptious and make you want to run and make ice cream even in the dead of winter. Secondly, I have now made 2 of the recipes and they are over the top fabulous. I am an experienced baker and ice cream maker. All of her recipes involve the same basic steps which are a bit different than other homemade ic...more

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Jul 29, 2011 Kate rated it 5 of 5 stars

Shelves: cooking

If you grew up in Columbus, there was only one place to buy ice cream (Graeters)... until one day, Jeni Britton Bauer opened her little ice cream stand at the North Market. I quickly fell in love with her ice cream. When I moved out of town, I would make my mom bring ice cream with her on visits. When I moved out of state, I begged her to just pack a cold pack or two with the ice cream - it would keep on her flights! This is not the ice cream you enjoyed as a kid - this is gourmet ice cream, tai...more

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May 11, 2012 Mike Trendel rated it 5 of 5 stars

Shelves: cookbooks

Jeni’s Splendid Ice Creams by Jeni Bauer, and as you can guess by the title, it’s a cookbook full of ice cream recipes. If I had to choose my favorite food, I would choose ice cream. Even when I’m ill, I crave ice cream. There’s never a time when I don’t crave ice cream. I’ve always loved homemade ice cream, but I also hated it. Often homemade ice cream melts too quickly and turns into a soupy mess, and if you freeze it, it becomes hard as a brick. I also never cared for the consistency of homem...more Jeni’s Splendid Ice Creams by Jeni Bauer, and as you can guess by the title, it’s a cookbook full of ice cream recipes. If I had to choose my favorite food, I would choose ice cream. Even when I’m ill, I crave ice cream. There’s never a time when I don’t crave ice cream. I’ve always loved homemade ice cream, but I also hated it. Often homemade ice cream melts too quickly and turns into a soupy mess, and if you freeze it, it becomes hard as a brick. I also never cared for the consistency of homemade ice cream. It’s a bit grainy and lacks the creaminess of professionally made ice cream.

I cracked open this book with the hope of making great homemade ice cream, and I’m pleased to say that this book helped me reach this goal. I’ve made about 12 quarts of ice cream using recipes from this book, and each batch of ice cream turned out excellent. I’ve made sweet potato ice cream, caramel ice cream with smoked almonds, banana ice cream, coffee ice cream, baked apple sorbet, root beer sorbet, influenza sorbet (more on that later), vanilla ice cream, vanilla ice cream with oatmeal brittle, sweet potato and toasted marshmallow, and chocolate ice cream. To avoid gaining 15 pounds as I try these recipes, I’ve been sharing my ice cream with one of junior English classes. They’ll testify that I’ve made some good ice cream.

Now let me talk about what makes these recipes successful. If you’re not a food geek like me, skip this paragraph. By reading this book, I learned that water is the enemy when it comes to ice cream, which is strange, considering that ice cream is a large percentage of water. Water can crystallize, freeze, and yield an ice cream that is an unpleasant texture. The key to good ice cream consistency is adding a few ingredients that will absorb some of the water molecules. That can be accomplished by adding a little corn starch, corn syrup, and cream cheese. It seems like these three ingredients are the key. The book has motivated me to read more about the science and chemistry of cooking. I let two people borrow this book, and both individuals went out and purchased it.
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Jan 07, 2012 Michelle rated it 5 of 5 stars

Shelves: cookbooks, read-in-2012

I just finished making my first batch of ice cream from this book - the Queen City Cayenne ice cream - and am thrilled with the results. The texture is wonderful - smooth and creamy and rich, not icy like the previous batches of vanilla ice cream I made using the recipe book that came from my ice cream maker (as an aside, the vanilla tastes wonderful and isn't extremely icy, just more than I would like).

I enjoyed reading about the science behind Jeni's method and ingredients, so I know why her...more I just finished making my first batch of ice cream from this book - the Queen City Cayenne ice cream - and am thrilled with the results. The texture is wonderful - smooth and creamy and rich, not icy like the previous batches of vanilla ice cream I made using the recipe book that came from my ice cream maker (as an aside, the vanilla tastes wonderful and isn't extremely icy, just more than I would like).

I enjoyed reading about the science behind Jeni's method and ingredients, so I know why her recipe comes out differently than the other one.

The ice cream is on the soft side, but my freezer may not be cold enough; and anyway, I like soft ice cream. I may add a tiny bit more cayenne for the next batch, but that is a personal preference.

I used a common brand of milk and cream from the grocery store to make this and Philly cream cheese. The spices and cocoa powder are from Penzeys, the chocolate is 80% Lindt dark chocolate, the cornstarch is Kingsford and the corn syrup is Karo. I mention this because Jeni emphasizes using organic local ingredients which is wonderful in theory, but not always available or affordable. I used what was available to me, and am very pleased with the results.

One other thing - I didn't pour the mixture into a freezer bag as directed. I used a metal mixing bowl to mix everything together, and the placed that into a larger bowl of ice water until it was cooled, stirring every few minutes. When it was cool, I just covered it with plastic wrap and stuck it in the fridge for an hour or two. I hate to waste the plastic freezer bags, and I think I would probably make a mess trying to pour the mix in the bag anyway.

I think the base would make a wonderful, if decadent, hot chocolate as well - just serve it up after mixing the cooked milk/cream mixture with the chocolate. You wouldn't want to drink a whole mug of the stuff because it is so rich, but a shot glass or two would be very fulfilling.

The recipes are clearly written and easy to follow, and I like the layout; however, I do agree that the ingredient list text is small and too lightly colored. I am aware from other reviews I've read that there are typos in some recipes; however, since the basic ice cream mixture is the same for every recipe, it should't be a problem to overcome.

I'm now trying to decide what to make next. I have an over abundance of lemons on my tree, so it may be the Lemon Cream Ice Cream; but my SO and I both have colds, so it may be the Influenza RX Sorbet. Either way, I'm sure I'll be happy with the results!(less)

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Nov 02, 2011 Kim rated it 5 of 5 stars

My friend Susan sent me this book. She works at Artisan & worked on the book. In fact, she's listed in the Acknowledgments (yay, Susan!). Nashville got a Jeni's Splendid Ice Creams full-size shop back in June & since then, I've gained easily 5 pounds of ice cream weight. But it was totally worth it. This is THE BEST ice cream I've ever had. A few thoughts:

This book is more than just ice cream recipes, but if you want recipes, don't worry, they're all in there.

I really enjoyed reading Jen...more

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May 17, 2013 Riley R rated it 5 of 5 stars

The book Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer is not only a cookbook, but also an autobiography because Jeni shares why she entered the ice cream business and the many obstacles she faced. This book contains many recipes that take some time, but can be made by any moderately skilled chef.

Each recipe shows what inspired Jeni to create the flavor, what it will taste like, a colored picture, and a detailed list of the steps used to make the ice cream. Jeni also leaves you with a...more

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Jul 10, 2011 Chara rated it 5 of 5 stars

I had never heard of Jeni's ice cream before buying this book, I was drawn in by the beautiful cover and photography inside the cookbook. But then the recipes seem so easy and straight forward....many of the ingredients being items that I usually have on hand or frequently purchase at the grocery store anyway.

I like how Jeni bases most of the recipes off of a basic recipe, with spices, fruits, syrups, etc changing to make the different flavors. I also enjoyed how she has little extra ideas or wa...more

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Aug 09, 2011 Nan rated it 5 of 5 stars

Shelves: cookbooks

One of the saddest things about living in Chicago is that Jeni's ice cream isn't here. Well, now I'm going to make my own with this fantastic book. If you have not had the pleasure of sampling her goods in an Ohio scoop shop (I recommend the Columbus North Market), you need to plan a road trip immediately. I realize I am an ice cream lover, but her lemon blueberry really did make me cry. My partner whipped up The Darkest Chocolate in the World with a raspberry sauce as well as Raspberry with Swe...more

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May 14, 2012 Liz marked it as reference

Reading about this book on a food blog finally motivated me to buy an ice cream maker. So far we've had it for two weekends and made four flavors. The salty caramel did not turn out quite as well as advertised -- it was not sweet enough for me, but I think I perhaps burnt the sugar too much. The Ugandan vanilla bean and Queen City cayenne (spiced chocolate) have been delish. I also made a David Lebowitz mint chip recipe for comparison, and while I *adored* the flavor of that one, I have to say t...more

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Aug 29, 2011 Catherine rated it 4 of 5 stars

Shelves: food-farm-garden

The author describes the path that took her into the ice cream business, the science behind successful ice cream, and provides artisanal ice cream, frozen yogurt, and sorbet recipes. The recipes are categorized by seasons of the year, and color coding at the bottom edge of each page makes them extra easy to locate. The “autumn” section has a lot of winners, which could be dangerous as I turn the calendar to September. Interestingly, most include cream cheese, which replaces eggs as the protein u...more

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Jan 28, 2012 S. Kelley Harrell rated it 4 of 5 stars

Shelves: cookbooks

The method used in most of the recipes in this book took me a little aback, as it uses ingredients I would sooner skip: Corn starch, corn syrup, and cream cheese. I don't like the corn additives, and was concerned about how the cream cheese would neutralize deep flavors. In reality, in the recipes we tried from this cookbook, you'd never know the cream cheese was in them. Using the additives gave the icecream a more "store bought" texture than you usually get with homemade icecream. They didn't...more

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Sep 27, 2012 Brenda Sutton rated it 5 of 5 stars

Jeni is an ice cream goddess. These are not your mama's vanilla ice cream recipes, no! These are fantastical flavors and layers and desserts made with ice cream. The process is tested (by me) and WORKS. Real ice cream shop textures and out of this universe flavors and combinations. How to make a delicious waffle cone or fortune cookie!

Jeni strives to use locally and grown produce, and encourages the ethical treatment of growers in third world countries. And, to top it off, when the second printi...more

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Aug 23, 2011 Amber Koppenhofer rated it 5 of 5 stars

I can't say that I've read this book from cover to cover, but I've read several segments and have flipped through it numerous times. I've also made many of the recipes in the book: Milkiest Chocolate..., Lemon Yogurt, Cognac Ice Cream (but made it as Rum Ice Cream instead, super YUM), Goat Cheese, Lambic Sorbet with Blackberries instead of stone fruit (used raspberry lambic beer), adapted the Influenza Sorbet recipe to make Lemon Sorbet, etc. Everything has been super delicious and creamy. It's...more

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Jun 18, 2012 Jo rated it 5 of 5 stars

So excited to get started on some of these recipes. I only marked this 4 stars since I haven't actually tried one of her recipes but they are so creative and seem approachable. Salted caramel is the first on my list with grapefruit sorbet not far behind. Plus it beats paying $12.99 a pint for the real thing at the only gourmet store in Denver that carries Jeni's products :)

6.18.12 - now that I have prepared one of her recipes, I changed my rating to 5 stars. The instructions are spot on for diff...more

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Nov 14, 2011 Stacy rated it 1 of 5 stars

Shelves: cookbook

I wish that GoodReads had an option for "not my style" because that would be my score. I want the record of what I've read and enjoy the recommendations but don't like that I'm reducing the reviews of a book simply because it wasn't what I expected.

This is a foodie cookbook. Think gourmet. Cognac ice cream. Sweet basil and honeyed pine nut ice cream. Olive oil ice cream. I have an ice cream maker and enjoy using it but I prefer family-friendly, kid-approved flavors. Boring but true. If I ever w...more

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Jun 30, 2012 April rated it 5 of 5 stars

This is a fabulous book. I read it like a book, and love it as a cook book. All of her ice creams are egg-free! Plus she gives recipes for cones and cookies, which I can adapt to gluten-free. Her ice creams actually scoop after you freeze them, which is amazing. She offers basic formulas for sorbet, frozen yogurt, and ice cream and then riffs on them with unique flavor combinations. She's dedicated to the local food movement and fair trade food, which further endears her to me. This was a great...more

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Feb 20, 2013 Jerry rated it 5 of 5 stars

!OMG!
THE most incredible ice cream. A friend gave this to me last summer and I have made soooooo many delicious ice creams from this! Tonight I am making the Goat Cheese with Cognac Figs, unbelievable! We just had a coffee ice cream that I added chocolate covered almonds. And for Christmas I made peppermint with cognac. Cognac works great with lots of favors, however we did not like it with chocolate--should have used Cointreau (what is better than orange and chocolate?).
HIGHLY RECOMMENDED for t...more

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Aug 03, 2011 Jen Johnson rated it 3 of 5 stars

Shelves: ohioana

I was so excited to get this book, as I love love love Jeni's ice creams. I had read just about every review and article about it that I found, and it was getting raves, even from ice cream making novices such as myself. A friend and I decided to start with the Salty Caramel, as it had the least amount of ingredients and we'd both eaten so much of it we would be able to compare how ours turned out. Unfortunately, it was no favorable comparison.
In this recipe you cook the sugar in a pan to achie...more I was so excited to get this book, as I love love love Jeni's ice creams. I had read just about every review and article about it that I found, and it was getting raves, even from ice cream making novices such as myself. A friend and I decided to start with the Salty Caramel, as it had the least amount of ingredients and we'd both eaten so much of it we would be able to compare how ours turned out. Unfortunately, it was no favorable comparison.
In this recipe you cook the sugar in a pan to achieve the caramel flavoring.
I've never made ice cream, but I have made candy and I am comfortable cooking sugar and using a candy thermometer, even. Jeni does include an extra paragraph detailing how to best cook the sugar, but her directions state to cook it until it's the color of an 'old penny' and until 'dark smoke' comes out of the popping bubbles. I followed these directions as best I could, but the ice cream turned out very bitter and I think that it's because the sugar was overcooked.
In my experience, old pennies come in lots of different colors, including green and black. In addition to this, 'dark smoke' is usually an indication of fire and burning. Not an ideal state for any kind of ingredient.
In addition to this, the ingredients list includes Vanilla Extract, and nowhere in the recipe does it say when to include it. We put it in anyway.
Sigh.
The book is beautiful, if a bit difficult to use in a practical sense due to the fact that there is no table of contents and that flavors are arranged by 'season' (did you know that the season for Wildberry Lavender is winter? Me neither). The introductory information about the story of Jeni's is great, but it made me wonder how if she so diligently explains the importance of the ingredients and process in making her ice creams at home, how did these details go overlooked?
In any event, I am going to try making more ice creams from this book. I'm even excited to do it.
I will however be adjusting the ingredients a bit as this batch left a very filmy residue that I found out was from using ingredients that contain too much butterfat (ingredients that Jeni had included in the recipes).
So, to wrap up this longest review I have ever written, I was really disappointed in this book, but I think my expectations were a little high to begin with.
But what's wrong with having high expectations?(less)

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Aug 19, 2011 Mark rated it 5 of 5 stars

Recommended to Mark by: Jeni

Full disclosure: I have yet to actually make anything from this lovely cookbook. Quality ingredients are difficult to find, to say the least, in Sioux City, Iowa.

This is a beautifully designed, easy-to-understand cookbook for making some of the best tasting foods I have ever had the privilege of eating.

It starts with a promise, Jeni's story, a quick (2 p.) illustrated guide to the basics of ice cream making, a short discussion of ingredients and equipment [BTW, you probably have most of the nee...more

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May 26, 2012 Scottsdale Public Library added it

Shelves: adult, cookbook, nonfiction

It’s that time of year when the heat makes you crave cool, sweet treats. This book is a must for ice cream recipes. Jeni has created some incredibly unique flavors; we made her Wild Berry Lavender ice cream and a week later, the Salty Carmel Ice Cream. The deserts were rich and creamy, bursting with flavor. The book provides a pictorial overview of the steps to follow while the recipes are straight forward with easily found ingredients at your local grocer. -Sara G

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Jul 13, 2011 Karin Oliver-kreft rated it 5 of 5 stars

There are a couple of places where the instructions could be a little clearer. (Like the fact that if you've chilled your mix adequately and pour it into the freezy bowl without having the mixer ON, it will freeze so hard, so fast, that you won't be able to mix it the way you need to in order to achieve the proper consistency.)

But all the recipes are easy to follow and the results taste just like what you buy at the store.

I LOVE this book.

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Jun 03, 2012 Happyreader rated it 5 of 5 stars

Shelves: food-and-drink

In the past, whenever I made ice cream, it came out denser and harder than I would like. Jeni gets five stars for helping me finally make softer, smooth, creamy homemade ice cream. And her flavors are fabulous. The beet ice cream I made this weekend was delicious and so pretty. The downside of this book is that there are so many flavors that I want to try that I’m going to have to see my own dietitian by the end of the summer.

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Mar 20, 2012 First Second Books added it

Shelves: gina

I’m kind of obsessed with Jeni’s ice cream, because it is delicious and also they send it to you in the mail! What could be better than ice cream on your doorstop? Especially when it comes in flavors like ‘Icelandic Happy Marriage Cake’ and ‘Magnolia Mochi.’ And now there is a book with very attractive pictures of ice cream! I can’t wait to try out the recipes when the weather gets just a bit warmer . . . any day now!

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Mar 15, 2012 Kristin rated it 3 of 5 stars

Shelves: cookbooks

I own this, not because I've ever been to Jeni's shop, but because it seems like every knitter in the world raves about her ice cream. Unfortunately, there are a lot of ingredients that I just don't have the time (or money, really) to invest in finding. At least not while I was seven months pregnant. I'll try a few this summer, but I'm still hopelessly devoted to David Lebovitz's The Perfect Scoop.

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