started the summer with an ice cream recipe book review, so why not end the summer with one?
Jeni's Splendid Ice Creams in Columbus, Ohio is one of the most well-known, popular ice cream shops in all of America. Her commitment to quality ingredients and unusual flavors, in addition to her tireless work at experimenting with different base concoctions before getting just the right texture, has put her on the map.
Now, home cooks can recreate some of her most popular flavors in their own kitchens with this new recipe collection.
What sets this one apart from other ice cream recipe books is that Jeni has really gone above and beyond with trying to get the perfect ice cream texture. She sees ice cream making as an art AND a science. Anyone who has been around the block with ice cream making knows that while the most popular way of making ice cream, an egg custard isn't the most ideal way to freeze milk, cream, and sugar because it doesn't prevent water that sneaks in the mixture from freezing and messing with the ability to get a smooth, creamy texture.
Jeni's solution to this problem is to use corn syrup, corn starch and cream cheese as a binder instead of eggs.
While this adds several extra steps to the process, it really does make for a perfectly smooth, creamy texture as promised. And better yet, the integrity of the texture remains stable quite a few days later, unlike an egg custard base that so often needs to be eaten within two days because it deteriorates quickly by getting sticky and mealy.
For stronger flavors like chocolate, the cream cheese would probably work better, but I would stick with an egg custard for the more delicate flavors.
So if you're interested in the science behind ice cream making and/or your ice cream batches stick around for longer than two days and you're frustrated with how quickly egg custards deteriorate in the freezer, then I highly recommend giving this book a try. However, if you have a highly discerning palate (i.e., "picky") then you more than likely won't be diggin' the cream cheese base for those lighter, delicate flavors. Save the cream cheese for the stronger, heavy flavors.
Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer
Published: June 11, 2011
Audience: Ice cream lovers
Disclosure: Library Copy
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