Notes about Recipes in this book

• Salty caramel ice cream

  • Jane on November 01, 2015

    Jeni's method of no eggs but adding cornstarch and cream cheese makes for a very easy and silky smooth ice cream. Also good if anyone has an egg allergy. This one tasted really good - I love that salt and caramel combo. I served it with Jacquy Pfeiffer's French apple cake from Tish Boyle's Flavorful - a great combination.

  • bwhip on September 01, 2019

    Great caramel flavor and silky texture. Very pleased with how this turned out!

• Bourbon ice cream with toasted buttered pecans

  • Jane on December 01, 2015

    A wonderful ice cream (though I made it without the pecans). I've served it with apple cake and with pecan pie - both great. The first time I made it I thought the bourbon flavor was too muted. So the second time I added 1/3 cup rather than 1/4 and it was much better. Though I also used a better bourbon (Blanton's rather than Maker's Mark) so that may also have helped the flavor. Allow at least 4 hours for freezing as the alcohol slows it down.

  • TrishaCP on January 04, 2016

    I followed Jane's lead and upped the bourbon from the start! (Also omitting the nuts.) I used the bourbon we have on hand, which is small batch and with good flavor. The flavor was great, but the texture was not as creamy as other Jeni's ice cream recipes that I have tried, most likely because I increased the bourbon. The book's intro says that if you increase alcohol beyond 1/4 cup, you should decrease the sugar in order to maintain the intended texture. Of course, I didn't see that until after I made my ice cream, but I found this ice cream not very sweet anyway, so I am not sure I would have liked that result. Might have been too cocktaily. Anyway, clearly I need to experiment with this more!

• Tres leches ice cream

  • Jane on February 27, 2017

    I made the ice cream base without adding the cake. It was very sweet so if you want a sweet creamy ice cream this would be it. The 3 milks are cow's (whole milk and cream), evaporated and coconut.

  • JuneHawk on May 26, 2017

    I made the recipe following it exactly. It was delicious!

• Lemon cream ice cream

  • Jane on September 04, 2011

    This is an excellent ice cream recipe. I made it with Meyer lemons as they had just come into the market and looked fantastic. So I reduced the sugar as Meyer lemons are much less acidic. The process was a bit more detailed than many ice cream recipes but it was so worth it. It is smooth, creamy, great texture and wonderful taste. I will definitely be making it again.

• Beet ice cream with mascarpone, orange zest, and poppy seeds

  • Foodo on August 09, 2020

    There are so many other, and much better, recipes to make in this book! Don’t waist your time and ingredients on this one.

  • dinnermints on May 14, 2018

    Very pretty to look at, and great texture, but the taste is mostly just...fine. With that sort of color, I'd expect some sort of sensational flavor, but it's all very subtle. The poppy seeds are fun. Don't think I'd make it again, though.

• Backyard mint ice cream

  • cespitler on November 01, 2012

    I agree with the other reviews, this is delicious. It's creamy, minty, and a nice amount of chocolate (I melted mine and poured it into the ice cream maker at the end) all without that green hue in traditional mint chocolate chip ice creams. I, too, am perfecting the process of getting smooth ice cream with Jeni's base recipe. Definitely don't rush on the whisking of the cream cheese and milk. And, I'm finally getting used to the specifics of my ice cream maker. Those two details combined to produce a fantastic batch of ice cream that I'm proud to share. Don't skimp on the mint. I added more to the base after it had already been cooling for a couple of hours. I decided not to strain the mint out, but would definitely agree with lisacohen's suggestion to bundle it in cheesecloth if you plan to take it out.

  • TrishaCP on June 06, 2015

    As Carrie says, this is an extremely creamy and delicious ice cream. I have had really good luck with Jenny's base recipe- though because I always refrigerate my base overnight anyway, I skip her step of soaking in an ice bath for quicker cooling. Here, the mint flavor is spot on, and while I didn't include the chocolate that is an optional add-in, it would be great.

  • twoyolks on August 10, 2017

    I found that the peppermint that I used gave a medicinal after taste that I didn't appreciate. I think another flavor (such as chocolate) is needed to balance the flavor of the mint.

• Lemon and blueberry frozen yogurt

  • cespitler on November 01, 2012

    Incredible! This is the Lemon Frozen Yogurt layered with Blueberry Sauce. Is it too early to say I have a new favorite ice cream book after trying just one recipe? The yogurt is tart and lemony with a smooth texture. The blueberry sauce adds a little surprise in some spoonfuls without being too sweet. Rather than using egg yolks, a small amount of cream cheese for thickening. The technique is a little different, but not challenging. I'm looking forward to trying additional recipes!

  • TrishaCP on July 12, 2015

    The lemon yogurt is very very good- tart, bright, and creamy- just wonderful. I did enjoy the blueberries with it, but I think I may have undercooked the blueberry sauce, because its wateriness caused difficulties in getting the final product to freeze/thaw consistently. I think a thicker sauce would have been much better, so I will make sure to really cook it down next time I make this.

• Baked rhubarb frozen yogurt

  • cespitler on June 21, 2017

    I love rhubarb, especially when it retains the tart aspect--this frozen yogurt does not disappoint. I followed TrishaCP's suggestion and cut the rhubarb small for roasting and it filled out the base. It frozen really well.

  • TrishaCP on June 07, 2014

    A great recipe if you like frozen yogurt but only if you aren't watching calories- Jeni's basic yogurt recipe calls for cream in addition to full-fat yogurt. The rhubarb almost taste candied, which is really nice, but I would cut them smaller than specified next time to better disperse it through the yogurt.

  • dinnermints on June 05, 2019

    Yogurty but still creamy, and with just enough tang. I also cut the rhubarb in smaller pieces after seeing the two previous reviews, and that worked well. Really delicious; I'd definitely make this again. I served it with Ottolenghi's apricot thyme galettes from Sweet (it wasn't intentional, but worked well together).

• Influenza Rx sorbet

  • cespitler on November 01, 2012

    I received a shipment of oranges and lemons from Louisiana a few days before the holidays and knew right away that I'd make this sorbet. Yes, it's named as a helper for a cold or the flu, but it sounded too good to wait until I wasn't feeling well. This sorbet is fresh, fresh,fresh with all of the orange and lemon juice. I started with 2 tablespoons of bourbon, but upped it to three after my taste test and I'd probably go with all four next time. I didn't have liquid pectin so I made a slurry-like mixture separately and added according to the recipe. It meant I had to whisk to ensure it was smooth, but I think it turned out fine. I'll definitely make this again.

• Lime cardamom frozen yogurt

  • cespitler on November 01, 2012

    This flavor combination works, but it's not one of my favorites. I think part of my challenge is mental--I make a fair amount of lime sorbet and I like the sweet, tart, clean flavor of the sorbet. I think I'm thrown off by the lime flavor in a creamy base. I'll be curious to hear what others have to say about this one.

  • stockholm28 on May 18, 2015

    This was good, but it is a very fussy recipe (drain yogurt overnight, make lime syrup and cool, boil milk, cool mix in ziploc bag in an ice bath, etc.) This had a nice, tart lime flavor but I thought the cardamom was barely perceptible. The frozen yogurt had a nice consistency the next day (similar to the consistency of ice cream), but she does include 1/2 cup cream, cream cheese, and corn syrup.

• The Buckeye State ice cream (honeyed peanut ice cream with dark chocolate freckles)

  • Christine on January 16, 2014

    This recipe is quite good. The texture seemed just slightly off, but I think that is because I only had 1% milk -- I will definitely use whole milk as called for next time. I skipped the chocolate, though I imagine it would work well with the peanut butter ice cream base. My husband and I ate it with (real) chocolate sprinkles and/or chocolate sauce instead. The recipe calls for chilling the mixture in a ziploc bag placed in ice water to bring it to temperature relatively quickly, but since I made this early in the day with the intention of churning it after dinner, I just chilled it in a bowl in the fridge which worked fine.

  • we10mom on April 11, 2012

    This is one of my favorites and I've made it several times. She calls for natural pb, but I used Skippy since I already had it in my pantry.

• The milkiest chocolate ice cream in the world

  • Christine on January 14, 2013

    This is a very tasty, creamy recipe. I did end up with some clumped bits of cocoa, but I attribute that to a misguided attempt to ensure enough chocolatey-ness by adding some extra cocoa after the mixture partially boiled over. That being said, be very careful when bringing this recipe to a boil. Mine went from gently bubbling to boiling over VERY quickly -- you really want to keep the boil under careful control. Also, as an added measure to prevent the clumped bits, I think I would also sift the cocoa before adding it in next time. My little snafu aside, this recipe freezes really well and I didn't have any problems with an icy texture that all too often plagues homemade ice cream, so I was most impressed.

  • anya_sf on August 01, 2020

    I did not see the correction to the volume of heavy cream before I made this recipe, but it explains why the ice cream base was super thick and the yield was much less than a quart. Made with 1/4 cup cream, the ice cream was very chocolatey (I used 70% bittersweet), rather than milky, with a dense, fudgy texture. My family did not complain!

• Roasted strawberry and buttermilk ice cream

  • TrishaCP on May 31, 2014

    Really delightful and creamy ice cream- this was my first time using Jeni's base ice cream recipe, and I subbed golden syrup for the corn syrup to good effect. I also thought that the roasting step didn't add anything to the strawberry flavor, and agree that any type of cooking method to soften them would probably work. I used the extra strawberry purée as a sauce for even more berry goodness.

  • josephinetomato on May 15, 2014

    We loved this creamy ice cream but did not think that roasting the strawberries added much flavor. Next time, I will probably 'stew' them in a saucepan to get a soft consistency but will skip the oven portion. The ice cream was lovely though with the right amount of strawberry and tart buttermilk flavor.

  • twoyolks on June 06, 2016

    This was extremely rich and creamy but wasn't particularly flavorful. I would like there to be more of a strawberry flavor. The mouthfeel was almost too fatty and greasy.

  • dinnermints on May 31, 2018

    I also thought this ice cream was kind of bland...my husband chose it for his birthday; otherwise it didn't look that interesting as a concept. It's lovely with leftover strawberry sauce, but I wouldn't bother making it again. I recently made a balsamic roasted strawberry mascarpone ice cream that was much better.

• Sweet corn and black raspberry ice cream

  • TrishaCP on September 08, 2017

    This is probably my favorite Jeni's flavor that I have tried to date. I made the black raspberry sauce in advance when raspberries were in season, and they do produce a perfect match with the corn ice cream. The flavor of the ice cream does taste like luscious sweet corn- I did simmer the cobs (since the corn is strained out anyway) to get even more corn flavor. Amazing.

• Goat cheese ice cream with roasted red cherries

  • TrishaCP on July 30, 2016

    I thought the flavor was great, but I was disappointed with the texture. It was not as creamy as the other Jeni recipes that I have used. Not sure if this is due to the goat cheese (I was careful to let it come to room temperature before whisking) or if it was somehow negatively impacted by the mixture sitting in my fridge for a day before I could freeze it.

  • EmilyR on May 08, 2019

    I've made this several times and it's just OK. This time I attempted to add a black olive brittle akin to what they serve at Salt and Straw, but sadly didn't include in their new cookbook. To me it's a touch too sweet and perhaps I could have used a stronger goat cheese (this was the first time I've made it since living in the US, so different ingredients). I'd probably try another goat cheese and recipe the next time I want a goat cheese ice cream.

• Maple ice cream with salty buttered nuts

  • we10mom on April 11, 2012

    I've made several recipes from this book and so far, this is my favorite. I found Grade B maple syrup, which is not easy to find in my area, at Trader Joes

• Salty buttered nuts

  • we10mom on April 11, 2012

    These are perfect in Jeni's maple ice cream.

• Blackstrap praline ice cream

  • hughb on September 23, 2015

    Made exactly following recipe. Outstanding.

• Frozen yogurt base

  • bellatavia on April 22, 2012

    This recipe is perfect. That's all there is to it. I used nonfat Greek yogurt and it came out amazing. One thing--without flavoring, the cream cheese flavor does come through. I added just half a cup of honey and my guests said it tasted a little cheese-cakey.

• Chamomile Chardonnay ice cream

  • bellatavia on April 14, 2012

    This recipe is perfect. I had to special order chamomile flowers through www,myspicesage.com but they were like $5 for over a cup (recipe only calls for 1/4 cup). Totally worth the investment--and I got to drink the rest of the bottle of chardonnay! This ice cream is creamy beyond belief, slightly buttery, and slightly acidic from the tea and the snap of the wine. Absolutely brilliant, this one's a keeper and a repeater.

• Roasted pistachio ice cream

  • bellatavia on August 03, 2014

    I made this ice cream without any corn syrup (I ran out) and it was fine. Also, it didn't need any almond extract. Lastly, I added fresh figs which I quarterd and roasted for 10 minutes at 400 degrees drizzled with honey. I cooled them and folden them into the frozen ice cream. Yeah, that's delicious!

• Celery ice cream with candied ginger and rum-plumped golden raisins

  • bellatavia on August 20, 2016

    Celery! Ice Cream! A very refreshing combination. The rum soaked raisins and candied ginger go with the celery ice cream but my personal preference would be just straight celery. Or maybe turn the run raisins into a compote. I just don't like chunky bits in my ice cream. I couldn't find enough celery leaves to use them in the recipe , so I used celery seed instead and it had just as great a flavor. I would like to try this with the leaves though!

• Ugandan vanilla bean ice cream

  • jtodes on September 16, 2014

    Wonderful. I use it as a base for lots of variations.

  • nadiam1000 on July 11, 2016

    used a Tahitian Vanilla Bean - made a bit more than a pint. Creamy and smooth with very nice vanilla flavor. Served on Stonewall Kitchen's brownies with salted caramel sauce (Simply Recipes website with added salt).

• The darkest chocolate ice cream in the world

  • josephinetomato on May 15, 2014

    We loved this recipe - I added some additional chopped dark chocolate pieces about 2/3 of the way through freezing. It is dangerous to have in the freezer calling your name and did not last long in our home. Delicious.

  • bwhip on March 29, 2020

    Excellent ice cream. Super chocolatey and creamy, and the addition of coffee really enhanced the flavor even more. Darkest in the world? Not really that dark, but awesome chocolate ice cream nonetheless.

• Baked apple sorbet

  • twoyolks on November 24, 2017

    This tastes like an amazing version of applesauce that got frozen. It's creamy and has lots of apple flavor.

• Black raspberry sauce

  • dmass on July 10, 2013

    I've made this twice now, with fresh black raspberries from our garden. I cut the sugar back to 3/4 cup. It is delicious! I store in the freezer and we spoon over ice cream.

• Peach lambic sorbet

  • dinnermints on June 24, 2019

    I think one mistake I made with this recipe was to use peach lambic beer (which tasted like soda) instead of a sour lambic beer - and so this sorbet ended up being way, way too sweet. The other is perhaps a recipe flaw. She calls for a pound of stone fruit, but this seemed like not nearly enough (the recipe is supposed to make a "generous quart," but barely made 27 ounces). A measurement of the pureed fruit would've been more helpful. Next time I'd shoot for two cups of pureed fruit and a sourer lambic.

  • dinnermints on July 29, 2019

    Update: this time I went into a craft beer store and asked for a sour lambic beer (which is apparently every kind of lambic beer except the one I bought previously to make the peach lambic sorbet). I used around 1.75 lbs pluots (dapple dandy, maybe) to get 2.5 cups of fruit puree, and this turned out to be perfect. Not too sweet, and the texture was still excellent. I added the beer right before churning.

• Bangkok peanut ice cream

  • dinnermints on July 07, 2019

    Wow. Easily one of the best ice creams I've made out of this book; right up there with Berry Crisp. Rich and nutty, sweet and salty, and then there's the coconut and hint of cayenne. Crazy delicious.

• Black coffee ice cream

  • Rachaelsb on May 04, 2020

    The coffee in this was really strong. Almost overpowering. Maybe our beans - next time will use a bit less as the base is delicious.

• Savannah buttermint ice cream

  • Foodiewife on April 25, 2016

    Beautiful colored ice cream, because of the tumeric. I had to kick up the mint flavor just a bit more. I used Lorann Oil Butter Baking Emusion, too. I love custards, but once frozen this had a strange texture... left a strange coating feeling to my tongue. Still, we liked it!

• Watermelon lemonade sorbet

  • anya_sf on September 10, 2020

    Refreshing, sweet-tart flavor. After a few hours in the freezer, the texture was still pretty soft and slushy. The next day, the sorbet froze solid, but upon softening, the texture was again like slush and not smooth, which was fine - just know what to expect.

• Kitchn by Kelli Foster

  There's just the right mix of classic and creative flavors, and the ice cream base calls for cream cheese, which makes for an extra-rich and dreamy texture.

  Full review

• Food52 by Dorie Greenspan

  The 2012 Piglet Tournament of Cookbooks vs. The Art of Living According to Joe Beef

  Full review

• 101 Cookbooks by Aran Goyoaga

  Jeni's recipes truly have a culinary perspective always paying attention to flavor profiles and textures, adding what seem unusual ingredients but that make it all that much better.

  Full review

• Kitchn by Faith Durand

  If you're interested in ice cream, then you should of course buy this book. If you love to cook and to work with sweet things, it would also be of inspiration to you. It's truly splendid.

  Full review