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ice cream cookery. novelty ingredients (including light corn syrup as sweetener) make these recipes unlikely to be used in my kitchen, but I did appreciate the tips on using ice cream makers at the beginning, including the need to completely freeze the canister 24 hours ahead of time--which I most certainly would not have thought to do.
reader1009 | outras 7 resenhas | Jul 3, 2021 |
Any baker or person desiring desserts need look no further. This collection of unique and tasty treats contains great descriptions, illustrations, and instructions for anyone wanting to try out a new treat. Although as a dairy intolerant person I am unable to make Jeni's recipes, her book made me (as always) wishing that I could, and it's sure to be a great resource for those who can enjoy (in my opinion) the best part of a meal!

Sarah M. / Marathon County Public Library
Find this book in our library catalog.

mcpl.wausau | Sep 25, 2017 |
Don't like her ice cream recipes as much. In an effort to reduce using so many egg yolks, she creates a milk/corn starch slurry, uses corn syrup, and also incorporates a salted cream cheese (I used mascarpone). It's not bad, but if you are taking all the time to make homemade ice cream (and this actually takes *more* time than using egg yolks), I'd rather it not have a slightly processed flavor. I found it tasted different from other homemade ice cream I've made before. There are good sorbet recipes, however.
SaraMSLIS | outras 7 resenhas | Jan 26, 2016 |
How's your life? Pretty good? Okay?
Want to be happier? Make ice cream from this book. Seriously, they are recipes for happiness. The happiest ice cream in the whole world. And you made it yourself! In your own kitchen with ingredients that you bought in whole form from your favorite market!
Recommended for anyone who loves good, quality food and a higher standard of living.
JLSmither | outras 7 resenhas | Aug 22, 2013 |
Read it cover to cover and then ordered an ice cream maker immediately. Can't wait to make some lemon sorbet, salty caramel and queen city cayenne!!
wwrawson | outras 7 resenhas | Mar 31, 2013 |
I was led to Jeni's Splendid Ice Creams at Home by the folks at The Bitten Word food blog. Like many, I had an ice cream maker gathering dust in the basement. While the 2 recipes I tried were yummy (Strawberry Buttermilk and Rhubarb), I still won't be making my own ice cream regularly. While her technique is easier than making custard with eggs, it is still too time consuming to do on a regular basis.
JLsBibliomania | outras 7 resenhas | Mar 31, 2013 |
I've made ice cream at home before (like the good little ice cream lover that I am) but the consistency has never been quite up to my liking. The desserts always turned out a bit harder than I prefer and Jeni's Splendid Ice Creams at Home claims to have a new DIY recipe to remedy this problem. I won't give away any secret ingredients - sorry! But I will say that her ice cream base is yum-tastic!

After going through the basics, the book is split up by season. Each season is filled with delectable recipes and then ends with some mouth-watering sundae suggestions. Here's some of my favorite flavor recipes:

Spring: Savannah Buttermint Ice Cream
Summer: Sweet Corn & Black Raspberry Ice Cream
Autumn: Roasted Pumpkin Five-Spice Ice Cream
Winter: Influenza RX Sorbet (citrus, honey, spices, and bourbon to cure the sniffles!)

Jeni Britton Bauer even includes recipes for macaroon ice cream sandwiches and homemade push-pops! I highly suggest this book for any ice cream aficionado or for those who want to test out their ice cream makers!
KatPruce | outras 7 resenhas | Jun 4, 2012 |
Oh man. I just tried my first batch from this book, and is it ever GOOD! Great flavor, and pretty much the best texture I've ever gotten out of my ice cream maker. My only complaint is the ridiculous number of dirty dishes sitting in my sink...
If you want to make ice cream at home, I recommend this book!
jjlangel | outras 7 resenhas | Mar 2, 2012 |
The colorful graphics -- spoons of multi-colored ice cream flavors -- on the cover of this book grabbed my attention immediately. The author is the owner/operator of a chain of gourmet ice cream shops in the Columbus, Ohio area, and here shares her philosophy of ice cream construction and use of fresh, seasonal, regional and thematic ingredients. Nearly all of the recipes in the book are built around a simple ice cream base of frozen yogurt base, and Jeni gives the scientific and culinary reasons for how add-on ingredients affect both the chemical balance and the taste experience for her rather unorthodox flavor combinations. Bauer's recipes are designed around the use of a table-top electric ice cream machine, with its clear cover so that you can see the ice cream as it churns. So...if you've got an ice cream machine that's not so sophisticated you may be handicapped. However, if you've got the right equipment, and you're up for some intriguing experimentation, this book is for you. Bauer organizes the book into "seasons", and each season has some flavors I'd love to try making, including: Savannah Buttermint Ice Cream, Sweet Basil and Honeyed Pine Nut Ice Cream, Sweet Potato Ice Cream with Torched Marshmallows, and Brown Butter Almond Brittle Ice Cream. Some recipes require some advance preparation for some of the ingredients, but many require very little time. The illustrations are gorgeous, and Bauer includes instructions on preparing various sauces and other toppings, as well as how to make waffle cones. She also includes an index to sources for uncommon ingredients. All in all, this is a delicious cookbook. If you love ice cream, give this one a try!

Originally written for my local library's website:
cannellfan | outras 7 resenhas | Dec 18, 2011 |
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