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Entries tagged with 'Jeni Britton Bauer'

Jeni Chats about Jeni's Splendid Ice Cream's Upcoming Chicago Location

Chicago Nick Kindelsperger 6 comments

Owner Jeni Britton Bauer chats about what to expect Jeni's Splendid Ice Cream's upcoming location in Chicago. More

Tuscan Sundae from Jeni Britton Bauer

Sweets Jeni Britton Bauer 5 comments

This sundae was inspired by a winter trip a few years ago to Italy. I don't know what else to call it except "the best sundae you'll ever eat." More

Jeni Britton Bauer's Tuscan Sundae

Serious Eats Carrie Vasios Mullins Post a comment

The flavors here are so complementary and play off each other perfectly: the salt and caramelized sugar in the ice cream, the warm honey and Vin Santo sauce—delicious More

Baked Alaska Pie from Jeni Britton Bauer

Sweets Jeni Britton Bauer 3 comments

All year, we put our blow torches to use making Baked Alaska Pies—delicious little dishes of layered pie crust, ice cream, and "torched" meringue. More

Jeni Britton Bauer's Baked Alaska Pie

Serious Eats Carrie Vasios Mullins 1 comment

This dessert is versatile. With sweet potato ice cream, it takes on a Thanksgiving personality. With dark chocolate, coconut, banana, or lemon ice cream, it feels like dessert à la Route 66: chocolate silk, coconut cream, banana cream, or lemon meringue pies. With Roasted Strawberry & Buttermilk Ice Cream, made with the addition of a teaspoon of rose water or a drop of essential oil, if you like, it becomes an elegant spring offering. More

Jasmine Green Tea Ice Cream from Jeni Britton Bauer

Sweets Jeni Britton Bauer 1 comment

Jasmine-scented green tea infuses cream with the heady aroma of jasmine and the tannic, mouth gripping attributes of green tea. More

Jeni Britton Bauer's Jasmine Green Tea Ice Cream

Serious Eats Carrie Vasios Mullins 8 comments

Jasmine-scented green tea infuses cream with the heady aroma of jasmine and the tannic, mouth gripping attributes of green tea. It is a very refreshing flavor for summer, and a makes a beautiful dessert all on its own in a pretty bowl, or as an accompaniment to a fresh apricot or cherry crisp. More

Oatmeal Cream Sandwiches From Jeni Britton Bauer

Sweets Jeni Britton Bauer 1 comment

These sandwiches are like the classic oatmeal cream pie, but ramped up with chewy homemade oatmeal-molasses cookies and handmade Ugandan Vanilla Bean ice cream. More

Jeni Britton Bauer's Oatmeal Cream Sandwiches

Serious Eats Carrie Vasios Mullins Post a comment

These sandwiches are like the classic oatmeal cream pie, but ramped up with chewy homemade oatmeal-molasses cookies and vanilla ice cream. More

Farmers' Market Sundae from Jeni Britton Bauer

Sweets Jeni Britton Bauer Post a comment

This ambrosial sundae is eagerly anticipated each summer at our shops. We usually use tawny port, but it works well with almost any wine or spirit. You can add roughly chopped peaches, apricots, or plums, or substitute them for the berries. More

Introducing: Jeni Britton Bauer Ice Cream Week

Sweets Carrie Vasios Mullins 12 comments

Ice Cream Month comes to a close with a week of recipes from Jeni Britton Bauer, founder of the much loved Columbus-based scoop shop, Jeni's Splendid Ice Creams. More

Jeni Britton Bauer's Farmers Market Sundae

Serious Eats Carrie Vasios Mullins Post a comment

This ambrosial sundae is eagerly anticipated each summer at our shops. We usually use tawny port, but it works well with almost any wine or spirit. You can add roughly chopped peaches, apricots, or plums, or substitute them for the berries. More

Bake the Book: Goat Cheese Ice Cream with Roasted Red Cherries

Sweets Caroline Russock 1 comment

There is a small but very strong faction that believes that goat cheese deserves a place not only on the cheese cart but on the dessert cart as well. These supporters are fond of whipping chèvre into creamy cheesecakes, baking batches of goat cheese brownies, and churning this favorite cheese into lovely scoops of Goat Cheese Ice Cream with Roasted Red Cherries. This recipe comes from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home. More

Bake the Book: Sour Beer Sorbet

Sweets Caroline Russock Post a comment

Brewers have been fermenting sour beers with stone fruits and berries for centuries but it's Jeni Britton Bauer, the ice cream mastermind behind Jeni's Splendid Ice Creams at Home who had the good sense to bring them together in ice cream form. Her Sour Beer Sorbet is a model for a whole world of sweet-tart and totally refreshing sour beer and fruit combos. More

Bake the Book: Celery Ice Cream with Candied Ginger and Rum-Plumped Golden Raisins

Sweets Caroline Russock Post a comment

Jeni Britton Bauer's approach to ice cream making is cerebral, wide ranging, and smart. Instead of limiting herself to the typical pastry pantry of sweets, Britton Bauer raids the savory kitchen as well as the liquor cabinet for ice cream inspiration. It's that sort of forward thinking that makes for incredible combinations like this Celery Ice Cream with Candied Ginger and Rum-Plumped Golden Raisins from Jeni's Splendid Ice Creams at Home. More

Bake the Book: Sweet Corn and Black Raspberry Ice Cream

Sweets Caroline Russock 1 comment

This recipe, adapted from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home, infuses her signature ice cream base with kernels and the milk of perfectly sweet summer corn. Into the corn-infused base go Britton Bauer's holy trinity of ice cream enhancers—cornstarch, corn syrup, and cream cheese—making sure that the ice cream stays smooth and creamy in the freezer. More

Bake the Book: 'Jeni's Splendid Ice Creams at Home'

Sweets Caroline Russock Closed

For Jeni's Splendid Ice Creams at Home, Britton Bauer has come up with a revolutionary new way to make ice cream at home—a recipe that acts as the base for all of the splendid ice cream flavors in the book. Britton Bauer's secret to better ice cream at home is a trinity of unlikely ingredients: corn syrup, cream cheese, and cornstarch. And I have to say that using this three-C method produced the best ice cream that's ever come out of my kitchen. More

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