Jeni's Splendid Ice Cream Desserts



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.

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.

 

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.

Salty Vanilla Frozen Custard

Salty Goat’s-Milk Chocolate Frozen Custard

 

 

Salty Vanilla Frozen Custard

Makes about 1 quart

 

2 ¾ cups whole milk

6 large egg yolks

1 tablespoon plus 2 teaspoons cornstarch

1 ounce (2 tablespoons) cream cheese, softened

¾ teaspoon fine sea salt

3 teaspoons vanilla extract

1 cup heavy cream

¾ cup sugar

2 tablespoons light corn syrup

 

Prep

Mix about 2 tablespoons of the milk, the egg yolks, and cornstarch in a small bowl and set aside.

 

Whisk the cream cheese, salt, and vanilla in a medium bowl until smooth.

 

Fill a large bowl with ice and water.

 

Cook

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually add about 2 cups of the hot milk mixture to the egg yolk mixture, one ladleful at a time, stirring well after each addition. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly with a heatproof spatula, just until the mixture comes to a boil. Remove from the heat and strain through a sieve if necessary.

 

Chill

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

 

Freeze

Remove the frozen canister from the freezer, assemble your ice cream machine, and turn it on. Pour the custard base into the canister and spin until thick and creamy.

 

Pack the custard into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

 

Salty Goat’s-Milk Chocolate Frozen Custard 

 
In the Cook step, reduce whole milk to 2 cups and add ¾ cup evaporated goat’s milk to the saucepan with the cream, sugar, and corn syrup. After you cook the egg yolks, add 2 ounces bittersweet chocolate (70% or more cacao) and stir until completely melted.

 

Excerpted from Jeni’s Splendid Ice Cream Desserts by Jeni Britton Bauer (Artisan Books). Copyright © 2014.

Photographs by Kelsey McClellan.


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