Bauer, jeni’s Splendid Ice Creams at Home

Full disclosure: I have yet to actually make anything from this lovely cookbook. Quality ingredients are difficult to find, to say the least, in Sioux City, Iowa.

This is a beautifully designed, easy-to-understand cookbook for making some of the best tasting foods I have ever had the privilege of eating.

It starts with a promise, Jeni’s story, a quick (2 p.) illustrated guide to the basics of ice cream making, a short discussion of ingredients and equipment [BTW, you probably have most of the needed equipment and the ice cream maker is quite affordable. Ours was a gift from my daughter.], followed by a couple page overview of “The Craft of Ice Cream.”

Next follow 160+ pages of recipes for the best ice creams I have ever tasted. Jeni’s commentary on each recipe is also invaluable. This section is divided into the four seasons, as what is available at any moment in Jeni’s stores is fully dependent on what is freshly available to her.

The last approx. 20 pages cover the basics of bases & techniques, nuts & dried fruits, variegates & fruits, baked goods & candies, sundae accessories and cone making. Also included is a list of sources for quality ingredients.

Once back from my son’s wedding in Germany, I hope to use the source list to acquire some decent ingredients and begin making my own delicious, high-quality ice creams.

For the record, this is NOT a vegetarian or vegan cookbook. You will be using dairy. That said, there are 10 sorbet recipes here along with guidance for making your own sorbet base to be flavored as you like. So, perhaps not strictly off-limits to the vegan.

2 thoughts on “Bauer, jeni’s Splendid Ice Creams at Home

  1. Sioux City is just about 30 miles from the Ice Cream Capital of the World ® (Le Mars). They might have some ideas where to find ingredients if you don’t go into business against them.

  2. Welcome, oneblankspace. Thank you for your comment.

    That is a possibility, I imagine. 😉 And while I certainly appreciate, and eat a fair bit of, Blue Bunny ice cream, the truth is that comparing ice cream made at an industrial scale with artisanal, small batch ice cream is really a non-starter.

    Also, I certainly do not intend to go into business at all, much less against anyone. I only hope to make some for my own enjoyment.

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