Jeni's Splendid Ice Cream Desserts
Jeni Britton Bauer
Format: PDF / Kindle (mobi) / ePub
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.
of your freezer until firm, at least 4 hours. Triumph Ice Cream One of my favorite cocktails is the Triumph: absinthe with egg whites and blood orange. Make it into ice cream! Add a generous dash of orange bitters to the Absinthe & Meringue base, then add crushed blood orange hard candies as you pack the ice cream into the storage container. ABSINTHE & MERINGUE ICE CREAM 52810txt.indd 31 31 2/14/14 11:26 AM BLACK FOREST CAKE ICE CREAM Tangy buttermilk ice cream loaded with crumbles of
folding in the bar nuts as you go. 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. YAZOO SUE ICE CREAM WITH ROSEMARY BAR NUTS 52810txt.indd 59 59 2/14/14 11:31 AM SALTY VANILLA FROZEN CUSTARD Like pastry cream from a lovely bakery—rich, creamy, with a subtle saltiness. Everywhere you look lately, it’s salty in the sweets department. I’m not talking about traditional salted
its own fancy name. Our Crème sans Lait is every bit “Jeni’s” in taste, texture, body, and finish. It is dense and übercreamy, with a lovely rich flavor. You can roll it into a scoop and perch it atop a cone to be licked slowly on a hot August day. It’s not only for your intolerant pals, it’s for you, too. We love it. Pair it with Brrrr Sauce (page 186) for one of the most yummy ice cream desserts you’ve ever had, vegan or not. SOFT-SERVE ICE CREAM Although they are a little gimmicky, I love
and sugar can be a foodsafety hazard, because bacteria (some harmful, some not) love to eat sugar and propagate in warm milk. The fastest way to cool the mixture is to pour it into a 1-gallon Ziploc freezer bag, push all the air out, seal it, and submerge it in an ice bath that is heavy on the ice. The bag provides more surface area to cool the mixture more evenly and quickly than any other method, and your base will be ready to freeze in less than 30 minutes. Using a Ball jar instead and giving
scoopable body. This Sweet Cream Ice Cream is the base for many of the ice cream recipes in this book—it can be used to make any flavor you wish. It is wonderful by itself or in a sundae or with any sauce or jam layered throughout. You can customize this and other ice creams with the addition of essential oils and extracts, fruits, herbs, spices, nuts, crumbled cakes, cookies, and gravel, as well as jams and sauces (see To Add Variegates, opposite). When using essential oils, go lightly and taste