Jeni’s Splendid Ice Creams at Home
by Jeni Britton Bauer

Publisher: Artisan
ISBN 978-1-57965-436-8

What’s It About: Everything you’ve ever wanted to know about the unique and flavors and nerdy science of ice creams, yogurts and sorbets (in addition to fruit compotes, ice cream pies, push pops and sundaes) is in this autobiographical cookbook. Author Jeni Britton Bauer has been making ice cream since 1996 and now has a chain of stores in Ohio and a thriving mail order business. Along with a lot of personal history, she shares what ingredients work best and why (did you know that cornstarch absorbs and holds water so that it doesn’t crystallize in the frozen ice cream? I didn’t.); the equipment you need and why (did you know that less expensive ice cream makers are better those that are all fancy-do? I didn’t.); even how to prepare, serve and store the amazing recipes.

Who Should Read This: Ice cream lovers, obviously, as well as those who like to surprise friends and family with fanciful flavors (there’s a mouthful!). Jeni says making ice cream requires attention to the smallest detail, and she’s right. It is not a 1-2-3 kind of thing, but she gives you a “Quick Take” on the how-to’s, which are a little misleading if you’re a first-timer. Still, if you’re ambitious enough to want to make homemade ice cream (besides the lazy wooden bucket hand-cranked back porch kind), you already have an inkling of what you’re in for.

Why You’ll Like This: Unless it’s on fire, desserts can be pretty boring (please, don’t even suggest those bittersweet bacon cupcakes you saw in some high-minded restaurant cookbook—we both know you’ll never make it). If you set aside a few hours, you can create an absolutely rocking ice cream that will really and truly have your friends talking. Forever. Even if you only make it once. Oakvale Young Gouda Ice Cream with Vodka Plumped Cranberries, anyone?

Mama’s Favorite Part: This book is user-friendly, which is extremely important when it comes to something as detailed as making ice cream with whimsical and outlandish (but delicious) ingredients. Let Mama explain. Last summer I really got into homemade ice cream, so this year on my birthday my Godson, RTB, surprised me with this book. I’m a trained chef so many of the recipes were easy to do (albeit a bit labor intensive). But I wanted to make sure the recipes could be done by the average Joe. I had Drew and Sistie make the Ugandan Vanilla Bean Ice Cream (page 148-149). Flawless…Delicious…With a flavor that can truly be said to be “intoxicating.”

 

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