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Jeni's Splendid Ice Creams at Home

By Jeni Britton Bauer

“Ice cream perfection in a notice: Jeni’s.” –Washington Post

James Beard Award Winner: top Baking and Dessert ebook of 2011!

At final, addictive flavors, and a step forward strategy for making creamy, scoopable ice cream at domestic, from the proprietor of Jeni’s best suited Ice lotions, whose artisanal scooperies in Ohio are nationally acclaimed.

Now, together with her debut cookbook, Jeni Britton Bauer is on a venture to aid foodies create excellent ice lotions, yogurts, and sorbets―ones which are each piece as ideal as hers―in their very own kitchens. annoyed through icy and crumbly do-it-yourself ice cream, Bauer invested in a $50 ice cream maker and proceeded to check and retest recipes till she devised a formulation to make creamy, strong, lickable ice cream at domestic. choked with impossible to resist colour photos, this pleasant cookbook comprises a hundred of Jeni’s jaw-droppingly scrumptious signature recipes―from her Goat Cheese with Roasted Cherries to her Queen urban Cayenne to her Bourbon with Toasted Buttered Pecans. fanatics of easy-to-prepare truffles with famous person caliber will scoop this ebook up.

How cool is that? 



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Makes approximately 1 quart LEMON SYRUP 2 to three lemons 2 tablespoons sugar ICE CREAM BASE 2 cups complete milk 1 tablespoon plus 1 teaspoon cornstarch ½ oz. (3 tablespoons) cream cheese, softened ⅛ teaspoon positive sea salt 1¼ cups heavy cream ⅔ cup sugar 2 tablespoons mild corn syrup Zest of two lemons (reserved from above) PREP For the lemon syrup: utilizing a vegetable peeler, eliminate the zest from 2 of the lemons in huge strips; reserve. Halve the lemons and squeeze sufficient juice to make ½ cup. mix the lemon juice and sugar in a saucepan and produce to a simmer over medium warmth, stirring till the sugar is dissolved. get rid of from the warmth and refrigerate until eventually chilled. For the ice cream base: combine approximately 2 tablespoons of the milk with the cornstarch in a small bowl to make a delicate slurry. Whisk the cream cheese and salt in a medium bowl until eventually soft. Fill a wide bowl with ice and water. prepare dinner mix the remainder milk, the cream, sugar, corn syrup, and lemon zest in a 4-quart saucepan, deliver to a rolling boil over medium-high warmth, and boil for four mins. get rid of from the warmth and steadily whisk within the cornstarch slurry. convey the aggregate again to a boil over medium-high warmth and cook dinner, stirring with a heatproof spatula, until eventually a little thickened, approximately 1 minute. get rid of from the warmth. sit back progressively whisk the recent milk blend into the cream cheese till tender. Pour the aggregate right into a 1-gallon Ziploc freezer bag and submerge the sealed bag within the ice tub. enable stand, including extra ice as invaluable, till chilly, approximately half-hour. FREEZE get rid of the lemon zest. Pour the ice cream base into the frozen canister and switch at the desktop. Pour the lemon syrup throughout the commencing within the best of the computer, and proceed to spin the ice cream until eventually thick and creamy. Pack the ice cream right into a garage box, press a sheet of parchment at once opposed to the skin, and seal with an hermetic lid. Freeze within the coldest a part of your freezer till company, at the least four hours. GRAPEFRUIT HIBISCUS FROZEN YOGURT a little bit sour grapefruit flavors this distinctively clean frozen yogurt; hibiscus has a delightful, earthy flavor with notes cranberry. Grapefruit yogurt is one in all my favourite flavors. we frequently make this on the finish of wintry weather, whilst neighborhood culmination aren't on hand yet individuals are commencing to crave the lighter flavors of spring. It’s beautiful and joyful, and it makes an outstanding late-winter delivering. Pairs good with: Champagne. Gingersnaps. Chocolate. Makes a beneficiant 1 quart FROZEN YOGURT BASE 1 quart simple low-fat yogurt ½ cups complete milk 2 tablespoons cornstarch 2 oz. (4 tablespoons) cream cheese, softened ½ cup heavy cream ⅔ cup sugar ¼ cup mild corn syrup Zest of one grapefruit (reserved) GRAPEFRUIT SYRUP 1 grapefruit 2 tablespoons sugar ¼ cup dried hibiscus (see assets, web page 208) boost PREP For the strained yogurt: healthy a sieve over a bowl and line it with layers of cheesecloth. Pour the yogurt into the coated sieve, conceal with plastic wrap, and refrigerate for six to eight hours to empty.

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