My love for ice cream runs deep. In fact, it runs almost as deep as my love for cookbooks. Ice cream is ideal because it’s a perfect dessert all on its own, loaded up with toppings or used as a building block to make a treat that’s even more delicious. It’s this last use of ice cream that makes the new cookbook, Jeni’s Splendid Ice Cream Desserts by Jeni Britton Bauer so wonderful.
If you’re a home cook and you’re a little intimidated by the idea of making ice cream from scratch, Jeni has you covered. Most of her recipes skip the use of eggs in the base, which means no tricky tempering of egg yolks is required to get rich, creamy, decadent results. And the flavors are so fun. The book gives you a selection of flavors to try at home; it has everything from a basic Sweet Cream Ice Cream to a summertime classic like Cream Biscuits with Peach Jam Ice Cream, to flavors a bit more bold, like Cumin and Honey Butterscotch Ice Cream.
Jeni’s Splendid Ice Cream Desserts doesn’t stop at ice cream, though. In fact, frozen favorites are just the beginning in this book. The title offers a wide range of dishes you can make, each with ice cream as its shining star. Readers will find recipes for cocktails, cakes, cobblers, biscuits, beignets and more. There’s even a section featuring all the ways in which you can dress the components of the book (ice cream, sauces and topping “gravels”) up into craving-inducing sundaes.