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Jeni Britton Bauer
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Jeni's Splendid Ice Cream Desserts Kindle Edition

by Jeni Britton Bauer (Author) Format: Kindle Edition
4.8 out of 5 stars 190
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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.

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  1. Print length
    411 pages
  2. Language
    English
  3. Sticky notes
    On Kindle Scribe
  4. Publisher
    Artisan
  5. Publication date
    May 27, 2014
  6. File size
    22777 KB
  7. Page Flip
    Enabled
  8. Word Wise
    Enabled
  9. Enhanced typesetting
    Enabled
  10. See all details
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Editorial Reviews

Review

“Using ice cream as a main ingredient for another dessert? Brilliant!”
―Library Journal

“In her second cookbook, Jeni Britton Bauer―famous for her outstanding ice creams―unveils improved recipes, new flavors and an abundance of creative pairings.”
―Food Wine

“A very engaging read. . . . Jeni's Splendid Ice Cream Desserts isn’t just a simple ice cream book: there are big ideas at play here. The book itself is actually kind of a brilliant concept: while recipes for all of the ice cream flavors are included, it’s not necessary to make them yourself to complete the recipes. What’s stopping you from buying Jeni’s (or whatever your ice cream of choice may be) direct from the source and sandwiching it between two of the book’s cookies? Or plopping it on top of the fresh fruit crisps?”
―Eater

“Sophisticated, playful, and amazing.”
―Amazon.com Omnivoracious blog


About the Author

Jeni Britton Bauer is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated. Britton Bauer opened her first ice cream shop, Scream, in 1996, then founded Jeni’s Splendid Ice Creams in 2002. Her first cookbook, Jeni’s Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and a James Beard Award winner. Her second cookbook, Jeni’s Splendid Ice Cream Desserts, takes ice cream to the next level with an extraordinary array of plated, layered, and piled-high ice cream–centric desserts. Today, Jeni’s Splendid Ice Creams is a Certified B Corporation with 34 scoop shops, an online shop at jenis.com, and distribution in top grocery stores across the country. Follow Britton Bauer on Instagram @jenibrittonbauer.
 

Product details

  • ASIN ‏ : ‎ B00IGZ5U42
  • Publisher ‏ : ‎ Artisan; Illustrated edition (May 27, 2014)
  • Publication date ‏ : ‎ May 27, 2014
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 22777 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 411 pages
  • Customer Reviews:
    4.8 out of 5 stars 190

About the author

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Jeni Britton Bauer

Jeni Britton Bauer

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Jeni Britton Bauer opened Jeni's Splendid Ice Creams in 2002 with the singular goal to make better ice cream. Today she and her hands-on crew make every batch of ice cream in their Columbus kitchens with milk from grass-grazed cows, Ohio wildflower honey, whole fruits, vegetables, and herbs from nearby farms, as well as rare, carefully sourced ingredients from around the world. Jeni's Splendid Ice Creams--a certified B Corp that works in tandem with the people who produce their ingredients--has been praised by Time, The New York Times, and Saveur, while Food & Wine declared, "No one makes ice cream like Jeni Britton Bauer." Jeni is the author of the best-seller Jeni's Splendid Ice Creams at Home, which earned her a 2012 James Beard Award. Jeni's latest book, Jeni's Splendid Ice Cream Desserts (May, 2014), includes more than 100 new recipes for ice creams and ice cream desserts.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
190 global ratings
So far so good
5 Stars
So far so good
Read through this the other day on my kindle and made the wiseman’s chocolate cake for my coworker’s birthday. Topped it with the chocolate glaze. Unfortunately ran out of time to try an ice cream recipe, but the cake was moist and the glaze was tasty. The instructions were clear and easy to follow. I enjoyed the table provided for glaze consistency options. I purchased this book because I received an ice cream maker for Christmas. So I better make time to try out both these recipes and the machine.
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Top reviews from the United States

RB
5.0 out of 5 stars Great companion if you already have Jeni's first book!
Reviewed in the United States on June 30, 2014
Verified Purchase
I love Jeni's ice cream. Her recipes are the best. You'll never end up with icy rock-hard ice cream if you follow her method. I have her first book,  Jeni's Splendid Ice Creams at Home , and it's wonderful. Several people have gone out and bought an ice cream maker and her book after tasting the ice cream that i've made from it. If you're looking to buy your first ice cream cook book, I recommend you buy that one first. It has nice basic flavors like chocolate, strawberry, and vanilla (but so much better tasting than store bought basics!), not to mention Salty Caramel which is the BEST. Plus it has more interesting, unusual flavors in there as well, like Chamomile Chardonnay, Coriander with Raspberry Sauce, Sweet Basil and Honeyed Pine Nut just to name a few. And of course many flavors in between. Book two doesn't have the basic flavors, but has some very interesting new recipes. You can look inside the book and check out the table of contents before you buy it so I won't repeat the flavors in my review. I have to admit, some flavors are a little out there for me but her recipes have never let me down so I might just try something that I wouldn't have thought to try before. If you have the first book, this second book modifies the ice cream recipes a little bit. She says that the recipes in her first book were tested with the Cuisinart ICE-20 machine and the ones in her second book are modified a bit for the Cuisinart ICE-21 machine, which freezes ice cream faster. She says that with her original recipes, using the ICE-21 won't whip the ice cream enough and they will end up more dense. But I have the ICE-21 and used it with her first book and never noticed the difference. The modified recipes use slightly different quantities of ingredients, including twice the amount of corn syrup, which I'm not too happy about but I'm going to look for tapioca syrup to use as a substitute. It's just hard to find. The modified recipes also seem to make a larger quantity of ice cream, maybe closer to 1.5 quarts as opposed to 1 qt. I like the other sections of this book as well. Bake Shop gives you recipes for baked goods that look delicious and not too hard to make. Then Ice Cream Parlor gives you ideas for ice cream desserts. I'm going to use one of her recipes to make an ice cream cake for my son's 3rd birthday. She gives you a cake recipe and all the steps. So overall, a great companion to her first book, but get that other one first if you don't have it already!
43 people found this helpful
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DeeDiDee
5.0 out of 5 stars Jeni Does It Again!
Reviewed in the United States on June 2, 2014
Verified Purchase
It is no secret that I am a raving fan of Jeni Britton Bauer. When people ask me where to go for ice cream, I send them to her shop. When people ask me what ice cream cookbook to purchase, I recommend Jeni's first book. And now she has a second book! I'm telling you that I'm beside myself. Jeni's cookbooks don't make me feel like a rock star in my kitchen...that's just stupid. Jeni's cookbooks make me feel like a professional chef in my kitchen, and that's worth everything.

Jeni's Splendid Ice Cream Desserts is the book that you have to buy if you have a comfortable mastery of homemade ice cream preparation and are looking to advance your skills by turning that ice cream into restaurant worthy desserts. The book is divided into three main parts: ice cream parlor, bakeshop, and sundae bar.

Ice cream parlor gives you all new ice cream recipes that aren't found in the original Jeni's book. Think black forest cake ice cream, bellini sorbet, and salty caramel Crème sans Lait. Caution: this is not the book you want to buy if you are looking for run of the mill basics! You will not be getting plain vanilla, chocolate, or strawberry. These are inspired recipes with big twists in the flavors, and while they're awesome, this isn't the book for you if you want basic flavors. The French Toast Frozen Custard is incredible.

Bakeshop provides lots of recipes so that you can serve cakes, cobblers, and cookies alongside your awesome homemade ice creams. You will find wiseman's chocolate cake, Bauer House biscuits, sautéed fruit, and all manner of delicious ice cream accompaniments. Wiseman's chocolate cake is one of the moistest chocolate cakes you can make.

Sundae bar will help you put it all together with gorgeous photos of assembled parfaits and sundaes. Somehow Jeni has elevated these humble drugstore desserts into works of art meant to eaten. I haven't made this one yet but the Salty Grahama (whipped cream, salty vanilla custard, sliced bananas, whiskey caramel sauce, and salty graham gravel) is next on my list. Jeni gives you the recipes for every component you need from sauces to gravels in this section.

It's a well made book with beautiful photography, but I have come to expect nothing less from this ice cream expert who only uses the best ingredients and tries to locally source them. I have worn out her previous book, and I can tell this book is going to get the same workout this summer. The only problem with Jeni's books is that I have trouble not taking credit for her work when I serve up the end product.
12 people found this helpful
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Sparrow KP
5.0 out of 5 stars So far so good
Reviewed in the United States on March 21, 2023
Verified Purchase
Read through this the other day on my kindle and made the wiseman’s chocolate cake for my coworker’s birthday. Topped it with the chocolate glaze. Unfortunately ran out of time to try an ice cream recipe, but the cake was moist and the glaze was tasty. The instructions were clear and easy to follow. I enjoyed the table provided for glaze consistency options. I purchased this book because I received an ice cream maker for Christmas. So I better make time to try out both these recipes and the machine.
Customer image
Sparrow KP
5.0 out of 5 stars So far so good
Reviewed in the United States on March 21, 2023
Read through this the other day on my kindle and made the wiseman’s chocolate cake for my coworker’s birthday. Topped it with the chocolate glaze. Unfortunately ran out of time to try an ice cream recipe, but the cake was moist and the glaze was tasty. The instructions were clear and easy to follow. I enjoyed the table provided for glaze consistency options. I purchased this book because I received an ice cream maker for Christmas. So I better make time to try out both these recipes and the machine.
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George Hanson
5.0 out of 5 stars Splendid, just splendid!
Reviewed in the United States on May 1, 2015
Verified Purchase
Oh yeah! The recipes in this book are really great. Besides specific recipes, she has a lot of ideas for variations For example; This is your basic "go to" ice cream recipe. Here are a few things that you can do with it. Or, Here's a Lady Cake recipe. (The basic lady cake is really good, by the way.) Once you have the cake, here are some fillings or toppings. Or, here's how you can jazz up the presentation. I have not tried her cocktails; I bet they are good too. This is another of those inspirational idea books. She has included several pages of "gravel". Those are crumbly things that you can top your ice cream or cake with (different recipes; different flavors). It's probably worth reading even if you don't use any of the recipes. There are still a lot of recipes in this book that I have not made yet, but I probably will. Just bit of advice... The double base ice cream recipe always foams up for me when I cook it. I would recommend using a much bigger pan. Oh, in this recipe make sure that you really whisk the cornstarch slurry well. If you don't , it can come out lumpy. That's OK if you make raspberry ice cream with seeds, otherwise, those lumps can be distracting. The flavor is good even so. Yes, this ice cream was engineered well and it has a memorable flavor, even without additives. GoodLuck and enjoy!
3 people found this helpful
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Top reviews from other countries

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popartgirl
3.0 out of 5 stars Wer Eisdesserts mag wird es lieben
Reviewed in Germany on July 11, 2017
Verified Purchase
Ich könnte deshalb für das Buch auch vier Sterne geben, denn für Eisdesserts sicherlich ein gutes Buch.
Aber ich wollte mehr neue Eissorten von Jeni! Und da gibt das Buch eben nicht ganz so viel her. Das war mir aber auch vorher bewusst!
Die enthaltenen Eissorten sind größtenteils sehr ausgefallen und daher oft auch nicht so einfach nachzumachen, da die Zutaten recht außergewöhnlich sind und nicht immer einfach zu beschaffen.
Ich habe bisher das Kekseis ausprobiert und habe es mit selbstgemachten Graham Crackern gemacht, anstatt mit den empfohlenen Butterkeksen, da ich das langweilig fand und das Eis war der Hammer!
Ich bin auch ein großer Fan des Jeni Eises, da es einfach herzustellen (keine Eier die gerinnen können und übriges Eiweiß!) ist, sehr lecker ist, außergewöhnlich gute Sorten hat und cremig ist. Also alles was ich an Eis schätze! Ich mache daher mein Eis seit Jahren nur noch auf Jeni-Basis, Eis mit Eigelb mache ich überhaupt nicht mehr.

Also ein durchwachsenes Buch: für Eisdessertliebhaber ein Muss! Wer neue Eissorten sucht sollte sich darauf gefasst machen, dass es nicht so viele sind und diese anspruchsvoller sind was die Zutaten angehen.
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R. Keeler
5.0 out of 5 stars Five Stars
Reviewed in Canada on August 7, 2014
Verified Purchase
Exactly what I wanted to see - clear instructions and explanations. My go-to recipe book for ice cream now!
One person found this helpful
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itxaso
5.0 out of 5 stars Muy bueno como siempre
Reviewed in Spain on November 19, 2015
Verified Purchase
Es el segundo libro de Jeni que compro, me gusta mucho su tecnica para hacer helado y he hecho ya muchisimos con muy buenos resultados. Son faciles de hacer siempre que se tenga una heladera. Las fotos son preciosas y las recetas están bien esplicadas. Lo compré de segunda mano y el libro vino prácticamente nuevo.
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Gabriele Balderacchi
5.0 out of 5 stars Conto terzi stiamo "costruendo" una piccola biblioteca specializzata
Reviewed in Italy on October 12, 2014
Verified Purchase
Per una "piccola" multinazionale che produce macchinari per il gelato artigianale (nel mondo anglofono Italian Gelato) stiamo "costruendo" una piccola biblioteca specializzata. Grazie!
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