Download Ebook Jeni's Splendid Ice Creams at Home, by Jeni Britton Bauer

Download Ebook Jeni's Splendid Ice Creams at Home, by Jeni Britton Bauer

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Jeni's Splendid Ice Creams at Home, by Jeni Britton Bauer

Download Ebook Jeni's Splendid Ice Creams at Home, by Jeni Britton Bauer

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Review

“Ice cream perfection in a word: Jeni’s.” —Washington Post   “[An] ingenious homemade-ice-cream bible.” —Wall Street Journal   “Achieves some of the creamiest, most saturated-in-flavor ice cream that I’ve ever tasted. . . . Her basic formula is foolproof, and applies to all flavors, from nutty praline to good old-fashioned chocolate. No matter what kind of ice cream maker you use, it turns out smooth, rich results.” —Saveur   “Try not to lick the pages. . . . A charming confection of dairy and sorbet desserts.” —More  â€œIce cream perfection in a word: Jeni’s.”–Washington Post  (Washington Post)

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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: 217 pages

Publisher: Artisan; 13472nd edition (June 15, 2011)

Language: English

ISBN-10: 1579654363

ISBN-13: 978-1579654368

Product Dimensions:

7.3 x 0.8 x 9.6 inches

Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

539 customer reviews

Amazon Best Sellers Rank:

#15,787 in Books (See Top 100 in Books)

This is a cute book with a good selection of ice creams to try. The back story of the author is a nice little read. i would say 99 percent of ingredients listed can be found at the local grocery. Instructions are clear and comprehensive. I will say I agree with other reviewers regarding pouring the hot mixture into a plastic freezer bag. I thought this was a bad idea. So far I have tried the vanilla ice cream, which is wonderful. When it came to pouring the mix into the freezer bag this is what I did. I mixed the cream cheese and salt in my kitchen aid mixer, poured the mixture of ingredients that was on the stove into the kitchen aid mixer bowl and incorporated it with the cream cheese mixture, then i just sat my kitchen aid bowl in a big bowl of ice water. This seemed to work just fine. As stated earlier, the vanilla was fantastic. It did appear to make the amount stated in the book. Am trying the olive oil ice cream today so hopefully it will come out just as good as the vanilla. I do recommend this book if you are a fan of cookbooks, desserts especially.ADDITION:I've now made the olive oil and the cayenne city ice cream. While the olive oil was ok, i did not find it as creamy as i like ice cream to be and i probably would not make it again. They cayenne city is excellent, but i don't get the cayenne flavor using only 1/8 tsp as stated. i maybe would add a tad more next time. i used the same cooking method as described above (i.e., no freezer bag) and find that this still works quite well.

This book is great, but I was concerned when I saw mention of errors in recipes. Since the ingredient ratio in ice cream recipes is critical for proper freezing, I looked high and low and located the errata list that has since been removed from the website. Hope this helps everyone enjoy their Jeni's Ice Cream at home experience more.p. 10Following “Cook” under bottom two photos, third sentence changed from “Turn off the heat and add the cornstarch slurry to the ice cream base in the pan” to “Turn off the heat and whisk in the cornstarch slurry.” Sentence added: “Return to a boil to slightly thicken.”*** AND Jeni answers this question:“Am I supposed to stir the milk mixture during the 4-minute boil, or am I to leave it to boil without stirring?”ANSWER: Keep agitating/stirring the mixture while you incorporate. If you don't stir briskly, you will get a film on the bottom of the pan and the slurry may get clumpy.If you just added the cornstarch without making a slurry, then it will form blobs as noted above.Just take it off the heat, drizzle the slurry in while whisking, then return to heat (stirring) and bring to a boil. Let it roll for about one minute.p. 11First line under top row of photos, following “Chill”: “Incorporate the hot cream” changed to “Whisk the hot milk”p. 17First column, line 26: “dry it,” added after “wash the canister” (“immediately wash the canister, dry it, and stick it back into the freezer”)p. 103Following run-in head “Chill”: “Add the vanilla and whisk.” added after first sentence (“Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.”)p. 156Ingredients list: “¼ cup heavy cream” changed to “1¼ cups heavy cream”p. 158Ingredients list: “¼ cup heavy cream” changed to “1¼ cups heavy cream”p. 197Vanilla Bean Marshmallows, ingredients list: “½ cup cold water” changed to “1 cup cold water”; first step: “¼ cup of the water” changed to “½ cup of the water”; step two: “¼ cup water” changed to “½ cup water”p. 200Caramelized White Chocolate Bombe Shell, ingredients list: “1/3 cup refined coconut oil” changed to“½ cup refined coconut oil”p. 201Praline Sauce, ingredients list: “1 cup heavy cream” to be changed to “2 cups heavy cream”

Since buying this book, I've tried four of Jeni's recipes: Goat Cheese and Roasted Cherries, Salty Caramel, Darkest Chocolate Ice Cream in the World, and Buckeye State. Perfect results with all of them! Just follow the recipe, and you really will get Jeni's Splendid Ice Cream at Home.Before getting started, I'd recommend reading the first chapter of the book with Jeni's notes, tips, and explanation of the science behind making a great ice cream. As far as equipment goes, you'll need an electric ice cream machine (Jeni uses the Cuisinart Ice-20), whisk, 4-quart or larger pot, 2-3 mixing bowls, gallon size ziploc bags, ice cream storage container, parchment paper, and a big bowl for creating an ice bath. Other tools that comes in handy: a knife for chopping up larger ingredients, cherry pitter if you plan on making anything with cherries in it, digital kitchen scale, and double boiler for melting chocolate. You'll want an extra freezing canister if you plan on making more than one batch a day. For cooking the ice cream mixture, Jeni recommends a 4 quart pot, but I've been using a 6-quart stock pot and couldn't imagine anything smaller. When boiling your cream mixture, it could easily boil over, if your pot isn't big enough.Basic Ice Cream Ingredients: you'll need heavy cream, whole milk, cornstarch or tapioca starch, sugar, salt, cream cheese, and light corn syrup/glucose syrup. Each recipe will also call for different additional ingredients like vanilla extract or beans, chocolate, natural peanut butter, spices, honey, nuts, liquor, etc. As with all cooking, the better the ingredients: the better the product. Buy organic ingredients and non-homogenized dairy products if you can, and splurge on the "good" chocolate...all this effort deserves the good chocolate!Ice Cream Storage: I have tried three different storage methods. Reusable gladware/tupperware containers are ok, but I had a couple crack and shatter after freezing, leaving all the ice cream exposed to air. Specialty containers like the ones sold at designer kitchen supply stores are good, but I didn't want to spend $35 on a container, especially when I like to keep several flavors on hand. My favorite containers have been the disposable cardboard containers by Sweet Bliss. The Plain White Quart Size Frozen Dessert Containers fit one Jeni's recipe, or you can divide it between 2-3 Pint sized containers. Great for home storage and transporting (in an iced cooler).It's been a blast to make all these great recipes, and I fully intend on cooking my way through this whole book! The recipes are well written and easy to follow. The photography is beautiful, and you get a good feel of what the finished ice cream is supposed to look like. Jeni lists her preferred suppliers if you want to use the exact same ingredients (I've found similar replacements at Whole Foods or the local farmers market).One note: the "Salty Caramel" recipe has one small typo. The ingredient list calls for vanilla, but it's not listed in the recipe instructions. I added it at the end before mixing the cream mixture with the cream cheese mixture.7/9/11 - One more note: there is another typo in The Milkiest Chocolate Ice Cream in the World recipe. It should read 1.25 cups of heavy cream instead of just 0.25 cups of heavy cream. I've heard that these typos will be fixed in the second edition which will be printing soon!

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