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Jeni's Splendid Ice Cream Desserts, by Jeni Britton Bauer
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Review
“Using ice cream as a main ingredient for another dessert? Brilliant!â€â€•Library Journal“In her second cookbook, Jeni Britton Bauer―famous for her outstanding ice creams―unveils improved recipes, new flavors and an abundance of creative pairings.â€â€•Food & Wine“A very engaging read. . . . Jeni's Splendid Ice Cream Desserts isn’t just a simple ice cream book: there are big ideas at play here. The book itself is actually kind of a brilliant concept: while recipes for all of the ice cream flavors are included, it’s not necessary to make them yourself to complete the recipes. What’s stopping you from buying Jeni’s (or whatever your ice cream of choice may be) direct from the source and sandwiching it between two of the book’s cookies? Or plopping it on top of the fresh fruit crisps?â€â€•Eater“Sophisticated, playful, and amazing.â€â€•Amazon.com Omnivoracious blog
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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.
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Product details
Hardcover: 224 pages
Publisher: Artisan (May 20, 2014)
Language: English
ISBN-10: 1579655920
ISBN-13: 978-1579655921
Product Dimensions:
7.4 x 0.7 x 9.6 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
48 customer reviews
Amazon Best Sellers Rank:
#114,351 in Books (See Top 100 in Books)
I love Jeni's ice cream. Her recipes are the best. You'll never end up with icy rock-hard ice cream if you follow her method. I have her first book, Jeni's Splendid Ice Creams at Home, and it's wonderful. Several people have gone out and bought an ice cream maker and her book after tasting the ice cream that i've made from it. If you're looking to buy your first ice cream cook book, I recommend you buy that one first. It has nice basic flavors like chocolate, strawberry, and vanilla (but so much better tasting than store bought basics!), not to mention Salty Caramel which is the BEST. Plus it has more interesting, unusual flavors in there as well, like Chamomile Chardonnay, Coriander with Raspberry Sauce, Sweet Basil and Honeyed Pine Nut just to name a few. And of course many flavors in between. Book two doesn't have the basic flavors, but has some very interesting new recipes. You can look inside the book and check out the table of contents before you buy it so I won't repeat the flavors in my review. I have to admit, some flavors are a little out there for me but her recipes have never let me down so I might just try something that I wouldn't have thought to try before. If you have the first book, this second book modifies the ice cream recipes a little bit. She says that the recipes in her first book were tested with the Cuisinart ICE-20 machine and the ones in her second book are modified a bit for the Cuisinart ICE-21 machine, which freezes ice cream faster. She says that with her original recipes, using the ICE-21 won't whip the ice cream enough and they will end up more dense. But I have the ICE-21 and used it with her first book and never noticed the difference. The modified recipes use slightly different quantities of ingredients, including twice the amount of corn syrup, which I'm not too happy about but I'm going to look for tapioca syrup to use as a substitute. It's just hard to find. The modified recipes also seem to make a larger quantity of ice cream, maybe closer to 1.5 quarts as opposed to 1 qt. I like the other sections of this book as well. Bake Shop gives you recipes for baked goods that look delicious and not too hard to make. Then Ice Cream Parlor gives you ideas for ice cream desserts. I'm going to use one of her recipes to make an ice cream cake for my son's 3rd birthday. She gives you a cake recipe and all the steps. So overall, a great companion to her first book, but get that other one first if you don't have it already!
I bought both books, Jeni's Ice Cream and Jeni's Desserts. First of all, the books size is just perfect. Not too big, not too small, not too heavy, really good to use in the kitchen. The pics are so enticing that I felt the urge to try at least one of them immediately! I live in a Buddhist Temple in Brazil and, sometimes I go to the kitchen as a volunteer to make desserts for the staff. Some of them do not eat anything with milk, eggs, even sugar... so it is really challenging to please Greeks and Trojans! I made the Macaroon Cake, from Jeni's Desserts because I had lots of almond powder at home and... it was a huge success! There is also a Rice flour cake - Mochi Cake - that I know will please them all. Right now it is summer time here and I am waiting my ice cream maker arrival next week in order to try the "sans lait" ice creams for them! Last but not least, about the flavors: this are not ice creams meant for children. This are ice creams made for foodies! Very sophisticated and worldly! For my nephew and niece I will continue to do ice cream with an egg basis, but for my adult guests and for me it will be Jeni's Splendid Ice Cream throughout the summer!
Oh yeah! The recipes in this book are really great. Besides specific recipes, she has a lot of ideas for variations For example; This is your basic "go to" ice cream recipe. Here are a few things that you can do with it. Or, Here's a Lady Cake recipe. (The basic lady cake is really good, by the way.) Once you have the cake, here are some fillings or toppings. Or, here's how you can jazz up the presentation. I have not tried her cocktails; I bet they are good too. This is another of those inspirational idea books. She has included several pages of "gravel". Those are crumbly things that you can top your ice cream or cake with (different recipes; different flavors). It's probably worth reading even if you don't use any of the recipes. There are still a lot of recipes in this book that I have not made yet, but I probably will. Just bit of advice... The double base ice cream recipe always foams up for me when I cook it. I would recommend using a much bigger pan. Oh, in this recipe make sure that you really whisk the cornstarch slurry well. If you don't , it can come out lumpy. That's OK if you make raspberry ice cream with seeds, otherwise, those lumps can be distracting. The flavor is good even so. Yes, this ice cream was engineered well and it has a memorable flavor, even without additives. GoodLuck and enjoy!
I have had the pleasure to enjoy Jeni's ice creams at her Scoop Shops in Columbus, OH. It's almost worth a trip across the country for these special treats. I've also had her ice creams delivered to me as gifts. Having Jeni's books are the next best thing to being there. I have both editions and have enjoyed making many of her ice cream delicacies. She makes it very easy with clear instructions and wonderful photos. She also uses ingredients that are easy to find. If you're an ice cream lover and also like the unusual, these are the books to have in your library. Some of my favorites are her classics: Salty Caramel, Bangkok Peanut Thai, Buckeye State, and my most fav is her Queen City Cayenne! Indulge!
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