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Review
Ice cream perfection in a word: Jeni s.
Washington Post --Washington Post
Product Description
One hundred innovative, nuanced and delightful recipes fro seasonal ice creams by the famed Columbus, Ohio, glacier, including such favourites as salty Caramel; Thai Peanut with toasted coconut and Cayenne pepper; Maker's Mark Buttered Pecan; Strawberry Buttermilk Ice Cream, etc. Also there are recipes for yogurt (grapefruit Hibiscus; Lime cardamon, and more) and sorbets ( Riesling Poached Pear; Cherry Lambic, and more), plus frozen desserts such as ice cream sandwiches, baked Alaskas, and sundaes.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover
I never write reviews (lazy, I know) but this book is so amazing, I had to tell everyone.
It offers a fantastic range of both classic and interesting, more innovative recipes, and each one is incredibly easy to follow and the results are delicious. And that's ice cream, sorbet AND frozen yogurt. I have had far more success using recipes from this book with my ice cream machine than with the recipes that actually came with the machine, whcih is fairly telling. I was a bit apprehensive because all the measurements are in American "cups", but a set of such cups is very easy to get hold of, and cheap - I would recommend doing that rather than trying to convert to Brit measurements.
Seriously, if you are looking for a book to give you both instruction and inspiration, you cannot go wrong with Jeni's Splendid Ice Cream.
It offers a fantastic range of both classic and interesting, more innovative recipes, and each one is incredibly easy to follow and the results are delicious. And that's ice cream, sorbet AND frozen yogurt. I have had far more success using recipes from this book with my ice cream machine than with the recipes that actually came with the machine, whcih is fairly telling. I was a bit apprehensive because all the measurements are in American "cups", but a set of such cups is very easy to get hold of, and cheap - I would recommend doing that rather than trying to convert to Brit measurements.
Seriously, if you are looking for a book to give you both instruction and inspiration, you cannot go wrong with Jeni's Splendid Ice Cream.
1 of 1 people found the following review helpful
Format:Hardcover
Jeni Britton Bauer certainly knows a thing or two about ice cream and, along with David Lebovitz (who's own ice cream book The Perfect Scoop is essential), she's proven that there's more to American ice cream making than Ben & Jerry's (and their book is pretty good, too) and Baskin Robbins. As with all the best recipe books aimed at the home ice cream enthusiast (also see Caroline Liddel and Robin Weir's Ices - The Definitive Guide and its 2011 expanded version - probably THE best ice cream book ever written) as opposed to the casual vanilla lover, Jeni's contains basic recipes, more adventurous fare and several of her own signature flavours. Not all of the recipes will appeal to everyone (there is a sweet ice with Gorgonzola as a main ingredient) and some of the recipes are pretty complicated and require you to employ several different cooking techniques, lots of ingredients (some expensive and/or hard to get hold of) and an amount of time, care and patience. But it's all worth it.
HOWEVER, there are three things to bear in mind before you purchase this book, and two of them are potential problems -
1) some of the recipes and ingredients are very American-centric (obviously) and you may struggle to find some of the ingredients in the UK, even on the web. But alternatives are suggested, so it's not a huge problem.
2) most of the recipes call for corn syrup as an ingredient and some of them will simply not work as well, have the same texture or taste the same without it (although it should be said that none of the recipes would be ruined if you exclude it and Jeni suggests several times that you find your own groove with the recipes). Even though it is never used in large quantities (I think two tablespoons is the max), if using corn syrup is a concern for you for whatever reason, then you might do better to look elsewhere.
3) the main problem with the book is the number of errors and recipe omissions peppered throughout. The forum on her website has an area where these are listed and corrected, but with new ones seemingly being posted by her and owners of the book on a relatively regular basis, not to mention the number of posts about recipes not turning out how they should for some unknown reason, it makes you wonder just how many errors there are in the book. As an experienced home ice cream maker I've not had any major problems with any of the recipes I've tried, but that is only because I can draw on my previous experience if I think something is amiss. Beginners will not be able to do this and it would be a shame for a novice to discard this book because of recipes that haven't worked simply because of an editing or printing error.
There is, apparently, a second edition of this book on the way in the States and one hopes that it will make its way to UK shores before long because, on her website, Jeni has promised that all of the errors will be fixed. Assuming that happens, this becomes a 4, maybe even 5 star book. But, as it is at the moment, I can't give it more than 3 stars.
HOWEVER, there are three things to bear in mind before you purchase this book, and two of them are potential problems -
1) some of the recipes and ingredients are very American-centric (obviously) and you may struggle to find some of the ingredients in the UK, even on the web. But alternatives are suggested, so it's not a huge problem.
2) most of the recipes call for corn syrup as an ingredient and some of them will simply not work as well, have the same texture or taste the same without it (although it should be said that none of the recipes would be ruined if you exclude it and Jeni suggests several times that you find your own groove with the recipes). Even though it is never used in large quantities (I think two tablespoons is the max), if using corn syrup is a concern for you for whatever reason, then you might do better to look elsewhere.
3) the main problem with the book is the number of errors and recipe omissions peppered throughout. The forum on her website has an area where these are listed and corrected, but with new ones seemingly being posted by her and owners of the book on a relatively regular basis, not to mention the number of posts about recipes not turning out how they should for some unknown reason, it makes you wonder just how many errors there are in the book. As an experienced home ice cream maker I've not had any major problems with any of the recipes I've tried, but that is only because I can draw on my previous experience if I think something is amiss. Beginners will not be able to do this and it would be a shame for a novice to discard this book because of recipes that haven't worked simply because of an editing or printing error.
There is, apparently, a second edition of this book on the way in the States and one hopes that it will make its way to UK shores before long because, on her website, Jeni has promised that all of the errors will be fixed. Assuming that happens, this becomes a 4, maybe even 5 star book. But, as it is at the moment, I can't give it more than 3 stars.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
140 reviews
96 of 98 people found the following review helpful
Jeni's Ice Creams at Home, easy and delicious!
28 Jun 2011
Format:Hardcover|Amazon Verified Purchase
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!
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!
53 of 56 people found the following review helpful
A delightful read - and even better ice cream!
17 Jun 2011
Format:Hardcover|Amazon Verified Purchase
I've had my Jeni's Splendid Ice Creams at Home cookbook for almost a week, and after several ice cream experiments, I thought I should post a review.
First, let's talk about the book, and then we'll talk about the finished products.
The book is such a great read - easy to understand, yet complex enough to give my inner nerd all the details I need. I'm the type of home-cook who likes to know the science behind the recipes so that I can branch out and be as creative with the flavors as I want. And Jeni doesn't miss the mark here! She teaches the "why?" behind every technique, but she says it as if she were your next-door neighbor - not the insanely smart food scientist she's become.
Next, the stories. Oh, the heart-felt personal stories about her business! Jeni gives refreshingly honest recollections of how her business began, why she uses certain products, and how she chose many of her suppliers. If these stories don't warm you up, then your heart must be even colder than the ice cream.
And then there's the photos in the book. These are not only beautiful, but also super-helpful! I know I wouldn't have been as successful in my ice cream-making ventures if I hadn't seen the photos to help me along the way.
So, I loved the book, but I loved the ice cream even more. Seriously, this is some amazing stuff. I can only recall eating homemade ice cream right after it was made; nobody ever dared try to actually put it in the freezer and eat it later! But Jeni's recipes are instead intended to be frozen solid and scooped! After a few hours in the freezer, the ice cream scoops perfectly, is firm, and has the creamiest texture you've never before had from a home ice cream maker. The finished ice cream actually tastes like and has the same texture as the Jeni's ice cream I buy down the street at one of her Scoop Shops.
Get this book today!
First, let's talk about the book, and then we'll talk about the finished products.
The book is such a great read - easy to understand, yet complex enough to give my inner nerd all the details I need. I'm the type of home-cook who likes to know the science behind the recipes so that I can branch out and be as creative with the flavors as I want. And Jeni doesn't miss the mark here! She teaches the "why?" behind every technique, but she says it as if she were your next-door neighbor - not the insanely smart food scientist she's become.
Next, the stories. Oh, the heart-felt personal stories about her business! Jeni gives refreshingly honest recollections of how her business began, why she uses certain products, and how she chose many of her suppliers. If these stories don't warm you up, then your heart must be even colder than the ice cream.
And then there's the photos in the book. These are not only beautiful, but also super-helpful! I know I wouldn't have been as successful in my ice cream-making ventures if I hadn't seen the photos to help me along the way.
So, I loved the book, but I loved the ice cream even more. Seriously, this is some amazing stuff. I can only recall eating homemade ice cream right after it was made; nobody ever dared try to actually put it in the freezer and eat it later! But Jeni's recipes are instead intended to be frozen solid and scooped! After a few hours in the freezer, the ice cream scoops perfectly, is firm, and has the creamiest texture you've never before had from a home ice cream maker. The finished ice cream actually tastes like and has the same texture as the Jeni's ice cream I buy down the street at one of her Scoop Shops.
Get this book today!
20 of 21 people found the following review helpful
More than just amazing ice cream
17 Jun 2011
Format:Hardcover
As a former Columbus resident, I am a huge fan of Jeni's, to the point where my sister sent me 4 pints of ice cream as a Christmas present last year. I was excited when I heard about this book, but was somewhat skeptical as to whether I could recreate Jeni's fabulous ice cream at home, especially since I haven't had much luck making ice cream with other recipes. This is where the genius of Jeni's book comes in. Her instructions are so clear they're virtually foolproof, and she has tested the recipes multiple times in home ice cream makers. This is the first ice cream recipe I tried that actually fit my ice cream maker instead of making way too much. Also, while she created a bunch of new flavors for the book, she did not skimp on sharing the recipes for most (if not all) of the tried and true favorites from her ice cream shop. We made the Salty Caramel ice cream last night, which is a staple in her shops, and it was, hands down, the best ice cream I've ever made.
In addition to the 100+ recipes she includes in the book, she also details the steps in a clear, concise manner, with base recipes for ice cream and frozen yogurt and encourages you to experiment at home with your own flavor ideas. I really feel that this book is more than just a recipe book, and more like a course in ice cream making, where you can learn the basic technique and are inspired to create your own flavors based on what is seasonal and tastes good to your palate.
I encourage you to buy this book, not just because I'm a fan of Jeni's, but because this is one of the best homemade ice cream books I've ever seen.
In addition to the 100+ recipes she includes in the book, she also details the steps in a clear, concise manner, with base recipes for ice cream and frozen yogurt and encourages you to experiment at home with your own flavor ideas. I really feel that this book is more than just a recipe book, and more like a course in ice cream making, where you can learn the basic technique and are inspired to create your own flavors based on what is seasonal and tastes good to your palate.
I encourage you to buy this book, not just because I'm a fan of Jeni's, but because this is one of the best homemade ice cream books I've ever seen.
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