Synopses & Reviews
Jeni's Splendid Ice Creams at Home achieved what no other book had: it taught readers how to make fabulously creamy and scoopable ice cream in an inexpensive home machine. Now Jeni Britton Bauer ups the ante, providing recipes for new styles of ice cream, plus baked goods that elevate the ice cream experience to a whole new level. The book begins with a chapter called "Ice Cream Parlor," which offers 50 new flavors of ice creams, yogurts, and sorbets, plus breakthrough recipes for soft-serve, dairy-free, and frozen custard. A chapter called "The Bake Shop" offers one-of-a-kind goodies to serve with ice cream, or crumble on top, or incorporate into the ice cream itself. "Hot and Fresh" is where you go for desserts that get served as soon as you make them, like Corn Fritters, or Better Betties, or crisps and crumbles. "Sundae School" is chock-full of sauces, accoutrements, sundae combinations, and plated desserts that combine different elements from the previous chapters. Altogether, there are 100 innovative and nuanced recipes for delightful, seasonal ice-cream-, yogurt-, and sorbet-based desserts.
In Jeni's Splendid Ice Cream Desserts
, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas, and corn fritters. Her one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top and incorporated into the ice cream base itself.
Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Jeni's crunchy "gravels" (crumbly sundae toppings) — such as Salty Graham Gravel and Everything Bagel Gravel — are unlike toppings anyone has ever seen before.
Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni's breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavors, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, attest to the magic of this unique and alluring collection.
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 couting) 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.