Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer Download (read online) free eBook .pdf.epub.kindle

Jeni's Splendid Ice Creams at Home

Addictive flavors—and a breakthrough method for making creamy, scoopable ice cream at home.

Unique flavors, prepared from top-quality ingredients combined with minimally processed milk from grass-fed cows, transformed Jeni’s Splendid Ice Creams, a small artisanal scoopery in Columbus, Ohio, into a nationally acclaimed (and beloved) brand.

Now with her debut cookbook, Jeni B


Unique flavors, prepared from top-quality ingredients combined with minimally processed milk from grass-fed cows, transformed Jeni’s Splendid Ice Creams, a small artisanal scoopery in Columbus, Ohio, into a nationally acclaimed (and beloved) brand.

Now with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $59 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Her recipe for a milk-based American-style ice cream contains no eggs, which allows her amazing flavor combinations to shine. Filled with irresistible color photographs, this cone-tastic book contains 100 of Jeni’s signature recipes—from her Goat Cheese with Roasted Cherries to her Salty Caramel to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up. How cool is that?


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    Kevin

    Jan 21, 2012

    rated it
    it was amazing

    I bought this book through the iTunes store, and it is amazing to have on an iPad. There are videos of Jeni herself demonstrating step-by-step how to make the ice cream base, caramelizing sugar for Salty Caramel, making your own whipped cream, etc. It give more information and better presentation than the hardcover book, plus it’s cheaper and much easier to hav an iPad in the kitchen than a hardcover book. Win-win-win.

    The book itself is great. Jeni tells the story of how she started making ice c

    The book itself is great. Jeni tells the story of how she started making ice cream, started her own business, and the failures and successes she had along the way. You really get an appreciation for her passion to make unique artesian ice creams. Then, she spend the rest of the book giving you all the recipes for how she makes most (if not all) of her flavors. I expected a few of her more popular ones, but they’re all here; ice creams, frozen yogurts, sorbets, and even sundaes, baked alaskas, and push-ups. I was astonished at the amount of information in this book.

    I’m not much of a chef myself, but I do make cookies from scratch here and there. I love ice cream too, and that’s why I go this book—to see if I could do it. Jeni makes it very easy to make amazing ice cream at home. Each recipe is good for about a quart, and I got 3 full batches from the supplies I bought. While not as cheap as buying normal ice cream in the store, it is cheaper overall than buying that amount of ice cream at Jeni’s stores, and lots of fun to make. Even more fun is sharing it with others and getting all the compliments.

    Jeni made a great book, and it’s easy for even a novice to get great results. If you have an iPad, I recommend getting the digital edition for the videos. Either way, get the book and try a few on your own. Some reviewers have complained that the first flavor they tried didn’t come out perfectly. In my experience, that’s half the fun of cooking; to learn and try again. Both flavors I’ve made (Roasted Strawberry and Buttermilk, Black Coffee) have turned out great, and I’ll continue trying more!
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    Jeannine

    May 30, 2013

    rated it
    really liked it

    Shelves:
    food-and-cooking

    I’ve dabbled in homemade ice cream over the years to mostly – meh – results. Non-cooked ice cream turns out icy and coats your tongue in a way that is really unpleasant. Making a custard base seems like too much work, though it’s really not and the results are much better, but still kind of lacking. Enter Jeni’s Splendid Ice Creams at Home.

    The author who owns a successful ice cream shop in Columbus, Ohio, shares her techniques and flavors in this really pretty book. She breaks down the science o

    The author who owns a successful ice cream shop in Columbus, Ohio, shares her techniques and flavors in this really pretty book. She breaks down the science of ice cream in a way that makes it understandable and fun (although I still don’t understand it enough to try making my own flavors, though that is a goal). Her base recipe involves a lot of bowls and both heating and cooling. There are a lot of steps but if you lay it all out ahead of time, it’s not overwhelming and it’s not difficult. And the result is well worth it. The ice cream was creamy and flavorful and did not have the weird tongue coating properties I’ve experienced in prior home ice cream making. I did have to freeze mine longer that 4 hours. I think 8 hours or even overnight might be better.

    I made the Goat Cheese Ice Cream with Roasted Red Cherries (page 68). It was amazing! Unlike anything you can find at a regular ice cream shop. I live in the mid-atlantic where, in contrast to California where I’m from, soft serve is king. Soft serve has its charms but you can only get chocolate or vanilla. B-O-R-I-N-G. Back home, scooped hard ice cream is more common and in at least “31 flavors”. I love having the ability now to make flavored ice cream in my own kitchen.

    I love the author’s methods and flavors. While she focuses endlessly on the quality of ingredients, I live in suburbia and am not willing to spend a million dollars (either in cash or gas) for fresh goat cheese made on a farm that is only open between noon and noon:fifteen on Saturday when mercury is in retrograde. That’s all very nice to strive for, but it isn’t my reality. I used what was available in my grocery store and the ice cream turned out fabulous. Someday, yes, some Ugandan vanilla bean would probably blow my mind, but until it’s available where I can get it, I’ll have to go with what’s available.

    The book has a cute design with nice fonts, though I have to quibble with the light grey font and the size of the font in the actual recipe. Very cute to look at, very difficult to see when you’re stirring a pot of hot cream.

    The author is clearly passionate about her subject and it shines through in this book. She talks a lot about finish/taste (almost like talking about wine) and that’s nice, though I think it’s probably ok to just say it tastes really really good.

    Can’t wait to use this book and this method to make my own ice cream whenever I want. How nice of Jeni to share her flavors and methods with the rest of us!

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    Lori

    Jan 05, 2012

    rated it
    it was amazing

    Shelves:
    2011

    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. First of all, it is a beautiful book. The photographs are scrumptious and make you want to run and make ice cream even in the dead of winter. 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

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