Jenis Splendid Ice Creams at Home

When you are making ice cream at home, water is your enemy

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Every recipe has cream cheese, a little bit of corn syrup and a cornstarch slurry cornstarch mixed with liquid. Why always this formula for your ice creams? What does this have to do with texture? Everything you add to ice cream plays a role in the final texture.

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When I created this recipe, I was trying to mimic the exact texture and the body of the ice cream that I get in my professional kitchen with professional equipment, with pasteurizers, homogenizers, really expensive gelato machines from Italy and very, very cold freezers. At home that's very difficult because you have limitations in your home kitchen; you don't have a pasteurizer or homogenizer.

I started from the texture and consistency that I wanted and worked backward. The cream cheese adds a little bit of body. It's an ingredient that I added at the last minute to give it a little scoopability. It is protein, and it's a different kind of protein than the other protein that we work with in the ice cream mix. When we boil the milk, cream and the two sugars sucrose, which is table sugar, and glucose in the form of corn syrup or tapioca syrup , both those sugars function differently in the overall base and they hold water in different ways.

Water is your enemy in ice cream. That's what turns into ice. Everything that you add to ice cream, almost everything, has water in it; milk is 87 percent water. Water turns into ice crystals in the final product. You have to bind water to something else: You have these incredible combinations: How do you get really intense flavor in ice cream?

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For fruits that are high in water, a lot of times I will roast them with some sugar to bind some of the water to sugar, and also to evaporate some of that water and concentrate the flavors. We steep a lot of ingredients right in the cream. So either you go with the hot steep, which is for barky ingredients like cinnamon or leather ingredients like vanilla, or you go with a cold steep for the green leaves, like anything that grows in your backyard and is fresh -- basil, mint, chamomile. How long did it take for you to put all these pieces together?

With ice cream -- and I'm sure, with a lot of other things too -- you have to think about what the home cook has to use. We built a whole test kitchen, just a home kitchen, in the back of my office. I have about 30 of them. All paid for by me, by the way, no sponsorships. Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together.

We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen. 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 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.

All of her recipes involve the same basic steps which are a bit different than other homemade ice cream recipes I've encountered.

What I like about this is that she goes into the science behind each of her ingredients. She tells you why she includes the cornstarch slurry and what it does to the texture of the ice cream.

When you are making ice cream at home, water is your enemy | The Splendid Table

It's kind of like Cooks Illustrated for artisan ice cream makers in that she explains what can go wrong and why and what she does to make sure each batch has the right flavor and texture and aftertaste. Her ice creams are not too sweet.

She pays attention to the aftertaste and the feel on the tongue. She has several variations suggested for most of her most popular flavors. She definitely knows her ice cream. I'm just so tickled that my friend's son moved to Columbus and discovered Jeni's and sent it to her so I could hear her rave about it and eventually discover this book! Yes, I read it all the way through, cover to cover like a detective novel and I loved every single word of it and can't wait to try more of the recipes. View all 5 comments.

Apr 16, Jennie rated it it was amazing Shelves: This review with photos! Mo This review with photos! More importantly to me, the owner and creator, Jeni Britton Bauer, wrote a cookbook that helps home cooks achieve over of her recipes in a basic ice cream maker. She used the same Cuisinart 1. The Amazon reviews are glowing: A couple things set this cookbook apart from regular ice cream recipes: Other interesting ingredient combinations: However, those are outliers: Bauer encourages the reader to use the finest and freshest possible version for the best results.

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. It may seem a little fussier than your average ice cream custard, but produces beautiful results.

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So far, I have made four ice creams from this book: Nov 29, Dana Cordelia rated it really liked it Shelves: An early Christmas gift from my lovely friend Kaeli! I'm eager to try out the recipes for myself, and will update with my findings. Jun 29, Christiana rated it really liked it Shelves: Jeni, I like your book! But I think I'm going to leave the ice cream making to you. Jun 09, Juli Anna rated it liked it Shelves: This was a wonderful recommendation from a friend, and I can't wait to try out Bauer's unusaul recipe for ice cream, which has a cream cheese base and no eggs.

Some of the flavor combinations are a bit too wacky for me to be interested in making a whole quart, but there are quite a few classics as well I can't wait to try the Roasted Strawberry Buttermilk, for instance! This book is definitely a game-changer for homemade ice cream. Dec 30, Michelle rated it it was amazing Shelves: 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 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.

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.

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. 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.

Jeni's Ice Cream Base

Either way, I'm sure I'll be happy with the results! Aug 03, Jen Johnson rated it liked it Shelves: 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 I was so excited to get this book, as I love love love Jeni's ice creams. 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. 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? 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? Jul 29, Kate Lansky rated it it was amazing Shelves: If you grew up in Columbus, there was only one place to buy ice cream Graeters 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 If you grew up in Columbus, there was only one place to buy ice cream Graeters This is not the ice cream you enjoyed as a kid - this is gourmet ice cream, tailored to adult taste buds. It's ice cream with black tea, goat cheese, sweet basil or stout just take a look at the recipes - or her website's list - to see what I mean.

Now Jeni has released a cookbook containing most but not all - oh Jeni, where's my Saigon cinnamon? I haven't tried everything in the cookbook, and I'm definitely looking forward to making a few of these new recipes, as well as a few of my old favorites. The recipes themselves are fun and easy to follow, the pictures are beautiful, and Jeni is fantastic.

If you love ice cream, and you love experimenting with flavors, this cookbooks is definitely for you. If you think the flavors sound a bit odd, I promise - give them a chance and you'll fall in love. As with any cookbook, there are some typos and misprints in a few of the recipes. If you go to the forums on Jeni's website, there is a list of errors and their corrections. You can find it here. Feb 20, Jerry rated it it was amazing.

THE most incredible ice cream. A friend gave this to me last summer and I have made soooooo many delicious ice creams from this! 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? View all 13 comments.

May 22, Crystal rated it it was amazing Shelves: Recipes for Salty Caramel, Bumbleberry Crumble, buckeye, cognac, bourbon, and rum ice creams, extravagant sundaes, and there's even a special sorbet for the flu made with fresh orange juice, honey, and ginger.

Literally, how freaking cool. View all 4 comments. Jul 28, Michelle rated it it was amazing. I haven't made any of the recipes in this book yet. I bought it from a local yarn shop. May 08, Robin rated it really liked it Shelves: Delicious recipes, beautiful photography, nice bios of the Ohio farmers who supply Jeni's with locally-grown produce. Paired with an ice-cream maker, would make an awesome gift! Jul 06, Mary rated it it was amazing. May 08, Abbey rated it it was amazing. Any ice cream lover must try these recipes. I didn't realize that ice creams could be all that superior, but these are truly amazing.

And such fun flavors! We did some of these for my Baking class and they were fantastic. It prompted me to purchase the book for myself so I could make some at home. I love the background and details in dealing g with the ingredients used in the recipes. May 07, Mike Trendel rated it it was amazing Shelves: If I had to choose my favorite food, I would choose ice cream. 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.

Now let me talk about what makes these recipes successful. 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. Apr 29, Debby rated it it was amazing Shelves: No, I haven't made any recipes. 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 No, I haven't made any recipes. She talks about buying sustainable and organic ingredients, and it makes me wish I lived in her area to acquire the ingredients that she uses. Her basic ice cream recipe is so different from the custard-base recipes I've learned through David Lebovitz The Perfect Scoop. Her ice cream base includes cream cheese, no eggs and corn syrup not high fructose corn syrup, she emphatically says , which creates a creamy ice cream.

She promises that each recipe is tried and true, and has been made in a non-commerical ice cream Even better, she has clear step-by-step photos on how to make the ice cream and frozen yogurt bases. She is pure genius in her creativity of blending spices, fruits, nuts, cheese, or wine to her frozen confection. As I read every recipe, I was amazed at the combinations she thinks of-- and wanting to make them all.

Of course, I need to try her salted caramel, because it's one of my favorite flavors. The sweet potato ice cream with toasted marshmallows and she includes that recipe sounds like one that I can hardly wait to make. I'm trying to overcome my aversion to goat cheese, so I'll try the goat cheese and roasted cherry recipe. This might appease my palate, at last. These recipes are not your ordinary ice creams. That's what excites me about diving into trying them. I'm so glad that I bought this book, because not only love to eat ice cream-- it's fun to make.

May 08, Riley R rated it it was amazing. 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 space to put notes, so you can make the recipe the way you want. The page layout is easy to follow and the steps are in chronological order, making it easy to follow along.

When I made the Salty Carmel ice cream it was the first time ever that I attempted to make even the simplest ice cream. With the instructions guiding me step by step I found it easy to make, but also time consuming. This book is not one of those 5 minute quick makes. It takes time, but it also leaves you with a delicious frozen treat that keeps well. The way Jeni mixes in little tidbits of information transforms this from a cookbook that you just want to skim, to a book where you are intrigued and wanting to read more. I will recommend this book to my friends because of the success I have had with these recipes.

The only thing I wish was different was that she gave you an estimate for how long you should keep the ice cream in the ice cream maker. The first time I made the ice cream I only kept it in for 20 minutes, but the second time I left it in for 40 minutes and the ice cream had a better texture with a longer time in the maker. This book deserves five stars and is now one of my go to books when I need to make a desert for a special event or party. Oct 24, Kim rated it it was amazing. My friend Susan sent me this book.

In fact, she's listed in the Acknowledgments yay, Susan! But it was totally worth it. 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 My friend Susan sent me this book. I really enjoyed reading Jeni's story, which started in with an ice cream shop called Scream in downtown Columbus. They hand-write the name of the ice cream on every pint even on days when they pack 4, pints. I love Jeni's ice cream, obvi, but I also really love this book.

24 Hours in the Life of Jeni's Ice Cream's Jeni Britton Bauer

It warms ye old heart. I have no idea if I'm ever going to attempt to make ice cream at home, especially since I don't currently own an ice cream maker, but by God, if I ever do decide to try it, this is the first book I'll pick up! Jun 15, Mark rated it it was amazing Recommended to Mark by: 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.

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