Jeni's Splendid Ice Creams at Home

by Jeni Britton Bauer

Addictive flavors—and a breakthrough method for making creamy, scoopable ice cream at home.

Unique flavors, prepared from top-quality ingredients combined with minimally processed milk from grass-fed cows, transformed Jeni’s Splendid Ice Creams, a small artisanal scoopery in Columbus, Ohio, into a nationally acclaimed (and beloved) brand.

Now with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $59 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Her recipe for a milk-based American-style ice cream contains no eggs, which allows her amazing flavor combinations to shine. Filled with irresistible color photographs, this cone-tastic book contains 100 of Jeni’s signature recipes—from her Goat Cheese with Roasted Cherries to her Salty Caramel to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up. How cool is that?

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference, Foodie, Food and Drink

217 pages, Hardcover

First published May 15, 2011

Reviews

[Scottsdale Public Library · Rating 5 out of 5]

It’s that time of year when the heat makes you crave cool, sweet treats.

This book is a must for ice cream recipes. Jeni has created some incredibly unique flavors; we made her Kona Stout ice cream and a week later, the Salty Carmel Ice Cream. The deserts were rich and creamy, bursting with flavor.

The book provides a pictorial overview of the steps to follow while the recipes are straight forward with easily found ingredients at your local grocer. You won't be disappointed! -Sara S.

[Jeannine · Rating 4 out of 5]

I've dabbled in homemade ice cream over the years to mostly - meh - results. Non-cooked ice cream turns out icy and coats your tongue in a way that is really unpleasant. Making a custard base seems like too much work, though it's really not and the results are much better, but still kind of lacking. Enter Jeni's Splendid Ice Creams at Home.

The author who owns a successful ice cream shop in Columbus, Ohio, shares her techniques and flavors in this really pretty book. She breaks down the science of ice cream in a way that makes it understandable and fun (although I still don't understand it enough to try making my own flavors, though that is a goal). Her base recipe involves a lot of bowls and both heating and cooling. There are a lot of steps but if you lay it all out ahead of time, it's not overwhelming and it's not difficult. And the result is well worth it. The ice cream was creamy and flavorful and did not have the weird tongue coating properties I've experienced in prior home ice cream making. I did have to freeze mine longer that 4 hours. I think 8 hours or even overnight might be better.

I made the Goat Cheese Ice Cream with Roasted Red Cherries (page 68). It was amazing! Unlike anything you can find at a regular ice cream shop. I live in the mid-atlantic where, in contrast to California where I'm from, soft serve is king. Soft serve has its charms but you can only get chocolate or vanilla. B-O-R-I-N-G. Back home, scooped hard ice cream is more common and in at least "31 flavors". I love having the ability now to make flavored ice cream in my own kitchen.

I love the author's methods and flavors. While she focuses endlessly on the quality of ingredients, I live in suburbia and am not willing to spend a million dollars (either in cash or gas) for fresh goat cheese made on a farm that is only open between noon and noon:fifteen on Saturday when mercury is in retrograde. That's all very nice to strive for, but it isn't my reality. I used what was available in my grocery store and the ice cream turned out fabulous. Someday, yes, some Ugandan vanilla bean would probably blow my mind, but until it's available where I can get it, I'll have to go with what's available.

The book has a cute design with nice fonts, though I have to quibble with the light grey font and the size of the font in the actual recipe. Very cute to look at, very difficult to see when you're stirring a pot of hot cream.

The author is clearly passionate about her subject and it shines through in this book. She talks a lot about finish/taste (almost like talking about wine) and that's nice, though I think it's probably ok to just say it tastes really really good.

Can't wait to use this book and this method to make my own ice cream whenever I want. How nice of Jeni to share her flavors and methods with the rest of us!

[Kevin · Rating 5 out of 5]

I bought this book through the iTunes store, and it is amazing to have on an iPad. There are videos of Jeni herself demonstrating step-by-step how to make the ice cream base, caramelizing sugar for Salty Caramel, making your own whipped cream, etc. It give more information and better presentation than the hardcover book, plus it's cheaper and much easier to hav an iPad in the kitchen than a hardcover book. Win-win-win.

The book itself is great. Jeni tells the story of how she started making ice cream, started her own business, and the failures and successes she had along the way. You really get an appreciation for her passion to make unique artesian ice creams. Then, she spend the rest of the book giving you all the recipes for how she makes most (if not all) of her flavors. I expected a few of her more popular ones, but they're all here; ice creams, frozen yogurts, sorbets, and even sundaes, baked alaskas, and push-ups. I was astonished at the amount of information in this book.

I'm not much of a chef myself, but I do make cookies from scratch here and there. I love ice cream too, and that's why I go this book—to see if I could do it. Jeni makes it very easy to make amazing ice cream at home. Each recipe is good for about a quart, and I got 3 full batches from the supplies I bought. While not as cheap as buying normal ice cream in the store, it is cheaper overall than buying that amount of ice cream at Jeni's stores, and lots of fun to make. Even more fun is sharing it with others and getting all the compliments.

Jeni made a great book, and it's easy for even a novice to get great results. If you have an iPad, I recommend getting the digital edition for the videos. Either way, get the book and try a few on your own. Some reviewers have complained that the first flavor they tried didn't come out perfectly. In my experience, that's half the fun of cooking; to learn and try again. Both flavors I've made (Roasted Strawberry and Buttermilk, Black Coffee) have turned out great, and I'll continue trying more!

[Jennie · Rating 5 out of 5]

This review (with photos!) was originally posted on my blog.

I recently went to Ohio to visit my best friend, and as soon as my flight was booked, she had plans for us to go to Jeni’s, a local ice cream joint featuring unusual flavors on par with Humphry Slocombe and Bi-Rite in San Francisco. For years, she has told me about Jeni’s and her favorite flavors: sweet basil, olive oil, gooey butter cake, lime cardamom (the list goes on).

Long story short: the ice cream more than met my expectations. More importantly to me, the owner and creator, Jeni Britton Bauer, wrote a cookbook that helps home cooks achieve over 100 of her recipes in a basic ice cream maker. She used the same Cuisinart 1.5 quart ice cream maker that I own. The Amazon reviews are glowing: it seems that everyone who orders this book is happy with it.

As soon as I got home, I ordered the cookbook ($14 on Amazon) and rolled up my sleeves. (It’s so hard to have to make ice cream, I know, but we all have our crosses to bear. Equally terrible: having to eat it.)

A couple things set this cookbook apart from regular ice cream recipes:

1. The ingredients. Jeni’s uses interesting flavors for ice cream, maybe ones unadventurous eaters would shun. Basil ice cream is probably not everyone’s cup of tea, but it’s definitely mine. Other interesting ingredient combinations: beet and marscapone, sweet potato and marshmallow, cucumber, honeydew, and cayenne, and lavender and berry.

Some ingredients are also a little harder/more expensive to find: butter flavoring, food-grade lavender essential oil, dried hibiscus. However, those are outliers: most of the recipes require easy-to-find elements, but Ms. Bauer encourages the reader to use the finest and freshest possible version for the best results. This makes for ice cream that’s more expensive than something store-bought, but at least you know exactly what you’re putting into your stomach.

2. The method. To achieve ice cream that is soft and firm at the same time, most of the recipes use a mixture of corn syrup, corn starch, and cream cheese. Her method requires three bowls (one can be a small ramekin, and one is used for an ice bath), and often requires bringing ingredients to a boil once or twice*. It may seem a little fussier than your average ice cream custard, but produces beautiful results. Once you’ve done it once, it requires very little extra thought or effort the next time.

So far, I have made four ice creams from this book: a sour beer/nectarine sorbet, a goat-cheese/roasted cherry ice cream (which tastes like rich cheesecake), Bangkok Peanut (coconut milk, peanut butter, and cayenne), and the above-pictured Buckeye (honey, peanut butter, and chocolate flecks). Each came out beautifully on the first try–the only downside is the mess, but cooks more careful than I shouldn’t have a problem.

I highly recommend this book if you’re looking to upgrade your home ice cream experience and love unusual flavors. Bonus: pints of this ice cream make for excellent gifts.

* Make sure to use a pot with high sides, unless you like sticky messes all over your stove.

[Lori · Rating 5 out of 5]

My friend receives this ice cream shipped overnight in dry ice as a special gift so when I found the cookbook, I had to give it a shot. First of all, it is a beautiful book. The photographs are scrumptious and make you want to run and make ice cream even in the dead of winter. Secondly, I have now made 2 of the recipes and they are over the top fabulous. I am an experienced baker and ice cream maker. All of her recipes involve the same basic steps which are a bit different than other homemade ice cream recipes I've encountered. What I like about this is that she goes into the science behind each of her ingredients. She tells you why she includes the cornstarch slurry and what it does to the texture of the ice cream. It's kind of like Cooks Illustrated for artisan ice cream makers in that she explains what can go wrong and why and what she does to make sure each batch has the right flavor and texture and aftertaste. Her ice creams are not too sweet. She pays attention to the aftertaste and the feel on the tongue. She has several variations suggested for most of her most popular flavors. She definitely knows her ice cream. I'm just so tickled that my friend's son moved to Columbus and discovered Jeni's and sent it to her so I could hear her rave about it and eventually discover this book! Yes, I read it all the way through, cover to cover like a detective novel and I loved every single word of it and can't wait to try more of the recipes.

[Dana Cordelia · Rating 4 out of 5]

An early Christmas gift from my lovely friend Kaeli! And it looks AMAZING so far!! :-)

Update:

I've read the recipes and anecdotes and personal stories, and I have to say this is an AWESOME book for a home ice cream enthusiast. I'm eager to try out the recipes for myself, and will update with my findings.

[Michelle · Rating 5 out of 5]

I just finished making my first batch of ice cream from this book - the Queen City Cayenne ice cream - and am thrilled with the results. The texture is wonderful - smooth and creamy and rich, not icy like the previous batches of vanilla ice cream I made using the recipe book that came from my ice cream maker (as an aside, the vanilla tastes wonderful and isn't extremely icy, just more than I would like).

I enjoyed reading about the science behind Jeni's method and ingredients, so I know why her recipe comes out differently than the other one.

The ice cream is on the soft side, but my freezer may not be cold enough; and anyway, I like soft ice cream. I may add a tiny bit more cayenne for the next batch, but that is a personal preference.

I used a common brand of milk and cream from the grocery store to make this and Philly cream cheese. The spices and cocoa powder are from Penzeys, the chocolate is 80% Lindt dark chocolate, the cornstarch is Kingsford and the corn syrup is Karo. I mention this because Jeni emphasizes using organic local ingredients which is wonderful in theory, but not always available or affordable. I used what was available to me, and am very pleased with the results.

One other thing - I didn't pour the mixture into a freezer bag as directed. I used a metal mixing bowl to mix everything together, and the placed that into a larger bowl of ice water until it was cooled, stirring every few minutes. When it was cool, I just covered it with plastic wrap and stuck it in the fridge for an hour or two. I hate to waste the plastic freezer bags, and I think I would probably make a mess trying to pour the mix in the bag anyway.

I think the base would make a wonderful, if decadent, hot chocolate as well - just serve it up after mixing the cooked milk/cream mixture with the chocolate. You wouldn't want to drink a whole mug of the stuff because it is so rich, but a shot glass or two would be very fulfilling.

The recipes are clearly written and easy to follow, and I like the layout; however, I do agree that the ingredient list text is small and too lightly colored. I am aware from other reviews I've read that there are typos in some recipes; however, since the basic ice cream mixture is the same for every recipe, it should't be a problem to overcome.

I'm now trying to decide what to make next. I have an over abundance of lemons on my tree, so it may be the Lemon Cream Ice Cream; but my SO and I both have colds, so it may be the Influenza RX Sorbet. Either way, I'm sure I'll be happy with the results!

[Mike Trendel · Rating 5 out of 5]

Jeni’s Splendid Ice Creams by Jeni Bauer, and as you can guess by the title, it’s a cookbook full of ice cream recipes. If I had to choose my favorite food, I would choose ice cream. Even when I’m ill, I crave ice cream. There’s never a time when I don’t crave ice cream. I’ve always loved homemade ice cream, but I also hated it. Often homemade ice cream melts too quickly and turns into a soupy mess, and if you freeze it, it becomes hard as a brick. I also never cared for the consistency of homemade ice cream. It’s a bit grainy and lacks the creaminess of professionally made ice cream.

I cracked open this book with the hope of making great homemade ice cream, and I’m pleased to say that this book helped me reach this goal. I’ve made about 12 quarts of ice cream using recipes from this book, and each batch of ice cream turned out excellent. I’ve made sweet potato ice cream, caramel ice cream with smoked almonds, banana ice cream, coffee ice cream, baked apple sorbet, root beer sorbet, influenza sorbet (more on that later), vanilla ice cream, vanilla ice cream with oatmeal brittle, sweet potato and toasted marshmallow, and chocolate ice cream. To avoid gaining 15 pounds as I try these recipes, I’ve been sharing my ice cream with one of junior English classes. They’ll testify that I’ve made some good ice cream.

Now let me talk about what makes these recipes successful. If you’re not a food geek like me, skip this paragraph. By reading this book, I learned that water is the enemy when it comes to ice cream, which is strange, considering that ice cream is a large percentage of water. Water can crystallize, freeze, and yield an ice cream that is an unpleasant texture. The key to good ice cream consistency is adding a few ingredients that will absorb some of the water molecules. That can be accomplished by adding a little corn starch, corn syrup, and cream cheese. It seems like these three ingredients are the key. The book has motivated me to read more about the science and chemistry of cooking. I let two people borrow this book, and both individuals went out and purchased it.

[Kate Lansky · Rating 5 out of 5]

If you grew up in Columbus, there was only one place to buy ice cream (Graeters)... until one day, Jeni Britton Bauer opened her little ice cream stand at the North Market. I quickly fell in love with her ice cream. When I moved out of town, I would make my mom bring ice cream with her on visits. When I moved out of state, I begged her to just pack a cold pack or two with the ice cream - it would keep on her flights! This is not the ice cream you enjoyed as a kid - this is gourmet ice cream, tailored to adult taste buds. It's ice cream with black tea, goat cheese, sweet basil or stout (just take a look at the recipes - or her website's list - to see what I mean).

Now Jeni has released a cookbook containing most (but not all - oh Jeni, where's my Saigon cinnamon?) of my favorites from her stand. I haven't tried everything in the cookbook, and I'm definitely looking forward to making a few of these new recipes, as well as a few of my old favorites. The recipes themselves are fun and easy to follow, the pictures are beautiful, and Jeni is fantastic.

If you love ice cream, and you love experimenting with flavors, this cookbooks is definitely for you. If you think the flavors sound a bit odd, I promise - give them a chance and you'll fall in love.

As with any cookbook, there are some typos and misprints in a few of the recipes. If you go to the forums on Jeni's website, there is a list of errors and their corrections. You can find it here.

[Christiana · Rating 4 out of 5]

What I didn't realize in 2011 when I read this book is that ice cream making can be easier or harder based on knowing the science behind it and Jeni makes it where you don't have to know that! You can just follow her super easy recipe with super genius flavor combos and have a nice time. Now that I've been really into making ice cream, this book read entirely differently to me. I also think I missed out on what a love letter to Ohio (and mostly Columbus) that Jeni's ice creams are. She finds the best people and is inspired by the city in all the coolest ways. Also, walk don't run to make the Tres Leches cake ice cream. Incredible.

Also want to try lime cardamom frozen yogurt, riesling poached pear sorbet, banana ice cream with caramelized white chocolate freckles, gucci muu muu, and influenza rx sorbet.

[Jerry · Rating 5 out of 5]

!OMG!
THE most incredible ice cream. A friend gave this to me last summer and I have made soooooo many delicious ice creams from this! Tonight I am making the Goat Cheese with Cognac Figs, unbelievable! We just had a coffee ice cream that I added chocolate covered almonds. And for Christmas I made peppermint with cognac. Cognac works great with lots of favors, however we did not like it with chocolate--should have used Cointreau (what is better than orange and chocolate?).
HIGHLY RECOMMENDED for those who like to cook.

[Crystal · Rating 5 out of 5]

I polished off two of those mini Ben & Jerry's flavors while paging through this beautiful book. First saw Jeni's ice cream in Eau Claire for $12 a pint at a coffee shop, which seems extravagant, but the way she describes the vanilla, the process, each ingredient, I'm sorely tempted to buy some.

Recipes for Salty Caramel, Bumbleberry Crumble, buckeye, cognac, bourbon, and rum ice creams, extravagant sundaes, and there's even a special sorbet for the flu made with fresh orange juice, honey, and ginger. Literally, how freaking cool.

[Michelle · Rating 5 out of 5]

Confession: I haven't made any of the recipes in this book yet. I bought it from a local yarn shop. With flavors like Sweet Corn & Black Raspberry, Kona Stout, and Goat Cheese, this may end my infatuation with Baskin Robbins.

[Robin · Rating 4 out of 5]

Delicious recipes, beautiful photography, nice bios of the Ohio farmers who supply Jeni's with locally-grown produce. Paired with an ice-cream maker, would make an awesome gift!

[Juli Anna · Rating 3 out of 5]

This was a wonderful recommendation from a friend, and I can't wait to try out Bauer's unusaul recipe for ice cream, which has a cream cheese base and no eggs. Some of the flavor combinations are a bit too wacky for me to be interested in making a whole quart, but there are quite a few classics as well (I can't wait to try the Roasted Strawberry Buttermilk, for instance!). This book is definitely a game-changer for homemade ice cream.

[Jay · Rating 3 out of 5]

I was so excited to get this book, as I love love love Jeni's ice creams. I had read just about every review and article about it that I found, and it was getting raves, even from ice cream making novices such as myself. A friend and I decided to start with the Salty Caramel, as it had the least amount of ingredients and we'd both eaten so much of it we would be able to compare how ours turned out. Unfortunately, it was no favorable comparison.
In this recipe you cook the sugar in a pan to achieve the caramel flavoring.
I've never made ice cream, but I have made candy and I am comfortable cooking sugar and using a candy thermometer, even. Jeni does include an extra paragraph detailing how to best cook the sugar, but her directions state to cook it until it's the color of an 'old penny' and until 'dark smoke' comes out of the popping bubbles. I followed these directions as best I could, but the ice cream turned out very bitter and I think that it's because the sugar was overcooked.
In my experience, old pennies come in lots of different colors, including green and black. In addition to this, 'dark smoke' is usually an indication of fire and burning. Not an ideal state for any kind of ingredient.
In addition to this, the ingredients list includes Vanilla Extract, and nowhere in the recipe does it say when to include it. We put it in anyway.
Sigh.
The book is beautiful, if a bit difficult to use in a practical sense due to the fact that there is no table of contents and that flavors are arranged by 'season' (did you know that the season for Wildberry Lavender is winter? Me neither). The introductory information about the story of Jeni's is great, but it made me wonder how if she so diligently explains the importance of the ingredients and process in making her ice creams at home, how did these details go overlooked?
In any event, I am going to try making more ice creams from this book. I'm even excited to do it.
I will however be adjusting the ingredients a bit as this batch left a very filmy residue that I found out was from using ingredients that contain too much butterfat (ingredients that Jeni had included in the recipes).
So, to wrap up this longest review I have ever written, I was really disappointed in this book, but I think my expectations were a little high to begin with.
But what's wrong with having high expectations?

[Jodi Geever · Rating 5 out of 5]

I have had Jeni's Splendid Ice Cream in person once, at the scoop shop in Atlanta. The line went out the door and down the block. It was worth the wait.

When I found out that she wrote a cookbook, I had to get my hands on it. I am impressed. The recipes are divided by season, there is space by each recipe for tasting notes, there is a brief how-to of ice cream making (4 pages) before the recipes in case this is your first venture into ice cream making. (For me, it will be.)

The recipes are divided into chapters by season, to focus on seasonal availability of fresh ingredients There are also recipes for boozy ice cream cocktails, ice cream pie, and macaroon ice cream sandwiches with the recipes for the pastries included.

Her technique does require an ice cream maker, but other than that, you will have the tools you need in your kitchen already.

I'm super excited to see how the home-spun versions of her delectable ice creams turn out!

[Monica Albright · Rating 5 out of 5]

This is everything that a cookbook should be!
I have been waiting to pick this up since it came out. I'm so happy that I finally took the time to sit down and read it.
First, I have to say that I LOVE Jeni's Ice Cream. Ever since I first tasted it on a food tour in Columbus. I knew she was doing something unique and delicious.
Reading the research that she did on ice cream and flavors and her use of local and seasonal ingredients makes so much sense. She is definitely doing it the right way.
Second, the colorful pictures throughout each page were stupendous. This is what I want to see! The color and detail with the description make me almost taste each bite and decipher the flavors with my eyes.
Although I did find one error in a caption that was repeated under a different image, it wasn't enough to sway my five-star rating.

[Janet · Rating 5 out of 5]

Ice cream is one of my favorite foods as well as one of my favorite things to make!
I don't have an at home ice cream maker, so I will be making some of these recipes at work and I have used some of these before. Jeni's ice cream is really good and her recipes are straightforward and give you a lot of inspiration for different combos.

This book doesn't go into the science of ice cream making *that* much. She does talk about her journey and gives good backgrounds on different purveyors / sourcing her ingredients which is cool.

I think it's neat to use cream cheese instead of egg yolks. Very useful recipes for mix-ins as well.

[Daniel Hardy · Rating 5 out of 5]

Five stars, no notes.
This is a recipe book exactly like I would want one to be written. The first section is a background of Jeni's ice cream; the middle section (with the recipes) is broken down by season, to feature seasonal ingredients. Each season has both recipes for ice creams and frozen yogurts but also a couple recipes of how to use them. Each flavor has a short history of the flavor, suggested pairings and flavor profile, which is great for unfamiliar conbos. Scattered throughout is profiles of the suppliers that Jeni's uses. The next section is recipes and techniques for the mix ins and sauces. The last piece is sources.

[Becky · Rating 5 out of 5]

It’s not often I read a cookbook cover to cover...ok I never have. But I gobbled this one up.

The backstory! The science! The personal anecdotes! The research-y detail stuff!

I glory over this kind of thing.

I have one recipe chilling right now (milk chocolate) and I’m about to start another (roasted strawberry with buttermilk.) I’m confident it will be the best I’ve ever made. If it tastes even half as good as the scoop shop, it’ll be worth it.

[Abigail Zimmer · Rating 5 out of 5]

Some of my favorite must-try flavors:

-basil with honey walnut praline (the honey just melts!)
-celery seed ice cream (which sounds odd but tastes fresh like mint) paired with candied ginger,
-beet, orange, marscapone cheese, and poppy seed,
-chocolate with curry spices, and
-and peanut butter, toasted coconut, and cayenne

Her Philly-style ice cream base is easy to make; some of the add-ins can be time intensive if you're newish to baking but do-able and very worth it.

[Shoshana · Rating 5 out of 5]

I had been trying to get my hands on this cookbook for over a year, and suddenly the NYPL had it! I already knew that her Darkest Chocolate Ice Cream in the World recipe was indeed about as dark a chocolate ice cream as I'd ever tried, and that her Savannah Buttermint Ice Cream was surprising and delicious. I can't wait to try the rest!!!

[nat:) · Rating 4 out of 5]

I got an ice cream maker attachment for my standmixer, so naturally, I also had to get this recipe book.

The first ice cream I made was the Ugandan Vanilla Bean Ice Cream, but I also made some oat streusel and brambleberry sauce from scratch in order to make the Brambleberry Crisp variation… Was it a five hour process? Yes. But it was absolutely worth it. The ice cream was just as delicious as I remembered it!

This book is one hundred percent beginner friendly, and even though I made some mistakes with my first batch, it still turned out wonderful. Totally recommend it.

[Melissa Cripps · Rating 4 out of 5]

I’ve never actually had Jeni’s Splendid Ice Cream, but this book made me wish we had one close. I like that the ice cream base was developed for home with equipment and ingredients that are widely available. I’d say I’m interested in trying about half of the recipes in the book (lots of them have alcohol and there are a couple of flavor combos that are a little too out there for me). I’m excited to make some ice cream this summer!

[Beronica · Rating 5 out of 5]

I'm glad I ripped off the band-aid and went through with the recipes. After making the first one, the other flavors got easier to make. My family loved the flavors and I highly recommend covering the ice cream with parchment paper before sealing it inside a container. The freezer burn came quickly without having the paper.

[Stella · Rating 4 out of 5]

No eggs! Cream cheese! Science explained, a nice step-by-step for making homemade ice cream that tastes great, beautiful photos of restaurant quality sundaes, plus extras like how to make waffle cone fortune cookies. Good sounding recipes, too.

[Amanda Knox · Rating 3 out of 5]

This book feels a little intimidating because the recipes seem so involved. However, the flavors are so inventive I can't resist! I haven't tried any yet, but I'll definitely get back to this book when the time comes.

[Danielle Swanson · Rating 5 out of 5]

My go-to ice cream recipe book. I've been making her ice creams for over 8 years and am impressed by the amazing taste and flavor combinations. If you are in the market for an ice cream book that doesn't use eggs, and takes the slow route of boiling, steeping, and cooling, this is your gal.

[Kathleen · Rating 4 out of 5]

It all sounds complicated, but super doable (and super delicious!) I'm not a cream cheese person, thought, so I'll stick with the sorbets. There's also a back section with a wide variety of toppings and mix-ins!