Jeni's Splendid Ice Creams At Home. I've seen blog posts, that rave about Jeni's Ice Cream. California is a long way from Ohio, so I've never had the pleasure of experiencing them myself. My Reader's Digest Condensed cookbook review is this-- the majority of the ice cream flavors are completely out-of-the box! To name a few: Chamomile Chardonnay, Sweet Corn & Black Raspberry, Olive Oil with Sea-Salted Pepitas, Gorgonzola Dolce with Candied Walnuts. and Goat Cheese and Roasted Cherry. For those who don't find think these sound appealing (I do, I do!) there's salted caramel, milk chocolate, mint chocolate chip-- and lots more. I rest my case.
I've been told that Jeni's ice creams are pricey. I can understand why. She uses organic, top-of-the-line quality ingredients. It's a lovely book, with lovely photos of each ice cream recipe.
Each recipe has been created and tested specifically for a home ice cream maker. If you don't own an ice cream maker, or yours is gathering dust in a future garage sale box-- now is the time to dig it out! I'm a fan of Haagen Dasz commercially made ice cream. Making your own ice cream isn't as much hard work as you might think, especially if you buy an ice cream maker that doesn't require ice and salt.. Creating your very own flavors is even more gratifying-- as I've done with Lemon Curd Ice Cream, Pumpkin Pie Custard and Strawberry Cheesecake Ice Cream.
Jeni's recipe doesn't include eggs. Instead, she uses cream cheese, corn syrup and a cornstarch slurry. In her stores, she uses tapioca starch, but she says that cornstarch is a fine substitute and easier to find. She says that this prevents crystallization when the ice cream freezes.
Cream cheese, sea salt & turmeric, whisked together
I enjoyed reading about how Jeni arrived at her recipe, and I bookmarked several flavors. The first one I made is this "Savannah Buttermint" flavor. Whenever I see the packaged mints at restaurants, I grab a couple.
Right out of the gate, I ran into on stumbling block-- I didn't have "natural butter flavor" nor "pure peppermint essential oil". I did, however, have Loranns Buttery Sweet Dough Flavor and pure peppermint extract. That will have to do.
...and whisk in the cornstarch slurry.
Bring the mixture back to a boil, then stir with a heatproof spatula until slightly thickened; about one minute.
Gradually add the hot mixture to the cream cheese mixture...
When you slowly drizzle melted chocolate into churning ice cream, it will break off into flecks. In my case, though, I got chunks. Ah well, I love white chocolate, so chunks will have to do.
My hunch was right. Craig and I enjoyed our ice cream sandwich!
Good luck! I can't wait to hear our ice cream flavor ideas!
A printable recipe card is at the end of this post, so keep scrolling down; or click here to view it.