Splendid Ice Creams

Splendid Ice Creams - Lemon Frozen Yogurt

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Making a career out of ice cream might seem like a child’s dream. But for Jeni Britton Bauer, it meant much more than serving scoops behind the counter of an ice cream parlor.

At 22, she began making ice cream, experimenting with flavors not usually found in grocery stores. Not long after, she opened her own ice cream shop, Scream, in downtown Columbus, Ohio. It was there that she perfected her recipes, which include everything from wild berry lavender to sweet potato with torched marshmallows.

Splendid Ice Creams _ Jeni Britton Bauer

Now with her business expanded to seven shops and a menu that includes baked Alaska pies and ice cream sandwiches, Bauer has written a cookbook,
Jeni’s Splendid Ice Creams at Home

Splendid Ice Cream Book

Recipes include updated takes on summer classics such as Drumsticks and push-up pops, as well as dozens of new flavors!


Banana Ice Cream with Caramelized White Chocolate Freckles
Splendid Ice Creams - Banana Ice Cream with Caramelized White Chocolate Freckles

This tastes like the best banana pudding, frozen! Caramelized white chocolate freckles add crunch and pops of “dulce dulce.”

Banana ice cream lends itself to many variations and desserts. Here Jeni pairs it with caramelized white chocolate, but you can make it on its own or with dark or milk chocolate freckles. Caramelized white chocolate freckles are like bits of hardened dulce de leche. To make really big chunks of chocolate, use the Caramelized White Chocolate Bombe Shell recipe (below) and pour the cooled mixture into the ice cream as you layer it into the storage container. Chocolate chunks made this way melt just right as you eat them, even when frozen.

Makes about 1 quart

 

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1 vanilla bean, split, seeds scraped out, seeds and bean reserved
  • 2 ripe bananas
  • 1/2 recipe Caramelized White Chocolate Bombe Shell (see below), warmed

 

 

Prep

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth.

Fill a large bowl with ice and water.

Cook

Combine the remaining milk, the cream, sugar, corn syrup, and vanilla seeds and bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula until slightly thickened, about 1 minute. Remove from the heat.

Chill

Gradually whisk the hot milk mixture into the cream cheese until smooth. Cut the bananas into chunks and puree in a food processor. Blend the bananas into the hot cream mixture. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze

Remove the vanilla bean. Pour the ice cream base into the ice cream maker and spin until thick and creamy.

When the ice cream is almost ready, melt the white chocolate; scrape it into a bowl, set in a larger bowl, and let stand, stirring occasionally, until warm, liquefied, and smooth.

When the ice cream is ready, drizzle the warm white chocolate into the opening in the top of the machine and continue spinning until it is completely incorporated. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.


Caramelized White Chocolate Bombe Shell
Caramelized white chocolate is high impact but very easy to make. The refined coconut oil makes it brittle when frozen, yet pourable for adding to machines or coating cones. When adding this to ice cream to make “freckles,” you only need to use half of this recipe, but I suggest making the whole thing because the recipe works better with these amounts. And it will last for a month in your refrigerator. I love these freckles
in the Banana Ice Cream!

Makes enough to coat 6 to 8 scoops

 

Combine the white chocolate and coconut oil in a saucepan and cook over medium-low heat, stirring, until melted and smooth. Then continue to cook, stirring constantly, until the mixture becomes a lovely deep amber, for 12 to 15 minutes. Continue to stir constantly, or the chocolate will burn as the color deepens. Remove from the heat if it seems the chocolate is caramelizing too rapidly.

You may take the caramelization further if you wish or do less, depending on your taste. Let cool, then store, covered or in a jar, in the refrigerator. The caramelized chocolate will keep for up to 1 month.

To melt the white chocolate, scrape it into a bowl, set it in a larger bowl of hot tap water, and let stand, stirring occasionally, just until liquefied and smooth.


Salty Caramel Ice Cream
Splendid Ice Creams - Salty Caramel Ice Cream

It was at a French bakery where Jeni worked throughout high school and college that she first heard of salted caramel, called “salty” caramel by a chef in his thick French accent. For years it has been the most popular flavor of ice cream in her stores, accounting for more than 20 percent of sales, and she still makes it the way she always have, one batch at a time, the sugar hand-stirred in a pan over a hot burner. The reward: no
better flavor in the world!

Makes about 1 quart

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2 tablespoons light corn syrup
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract

 

Pairs well with: Apple pie, Chocolate cake, Rhubarb Compote.

DANGER! This is the dry-burn technique. Jeni doesn’t add water to the sugar before putting it on the heat, as some chefs do. Caramelizing sugar dry means it goes faster, but you have to watch it more closely and be ready with your cream. Here is an overview of what you are going to do:

Stand over the pan of sugar with a heatproof spatula ready, but do not touch the sugar until there is a full layer of melted and browning liquid sugar on the bottom with a smaller layer of unmelted white sugar on top. When the edges of the melted sugar begin to darken, use the spatula to bring them into the center to help melt the unmelted sugar. Continue stirring and pushing the sugar around until it is all melted and evenly amber in color – like an old penny. When little bubbles begin to explode with dark smoke, give the sugar another moment and then remove from the heat. Immediately but slowly pour about 1/4 cup of the cream and corn syrup mixture into the burning-hot sugar. Be careful! It will pop and spit! Stir until
it is incorporated, then add a bit more cream and stir, then continue until it is all in.

Prep

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth.

Mix the cream with the corn syrup in a measuring cup with a spout.

Fill a large bowl with ice and water.

Cook

Heat the sugar in a 4-quart saucepan over medium heat until it is melted and golden amber in color (see note above). Remove from the heat and, stirring constantly, slowly add a bit of the cream and corn syrup mixture to the caramel: It will fizzle, pop, and spurt. Stir until well combined,
then add a little more and stir. Keep adding the cream a little at a time until all of it is incorporated.

Return the pan to medium-high heat and add the milk. Bring to a rolling boil and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.

Bring back to a boil over medium-high and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. If any caramel flecks remain, pour mixture through a sieve.

Chill

Gradually whisk the hot milk mixture into the cream cheese until smooth, add vanilla. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze

Pour into ice cream maker and spin until thick and creamy.

Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.

Freeze in the coldest part of your freezer until firm, at least 4 hours.

GRAVEL ROAD ICE CREAM

In the mood for Salty Caramel with nuts? Add smoked almonds and make Gravel Road. Reduce the salt in the ice cream to 1/4 teaspoon, then make and freeze the ice cream. Pack it into the storage container, layering it with 1 cup coarsely chopped smoked almonds.


Lemon Frozen Yogurt
Splendid Ice Creams - Lemon Frozen Yogurt

This has been a best seller in Jeni’s shops for years. It was one of her first flavors ever, reminiscent of her favorite sherbets when she was a kid. When they are in season, she uses Meyer lemons for a softer, sweet-tart flavor, and during the warm months, she makes lemon and blueberry yogurt.

For step by step instructions with pictures, see my post when I made this heavenly ice cream!

Makes a generous 1 quart
Pairs well with: Cherry pie, Dark chocolate

Frozen Yogurt Base

  • 1 quart plain low-fat yogurt
  • 1 1/2 cups whole milk
  • 2 tablespoons cornstarch
  • 2 ounces (4 tablespoons) cream cheese, softened
  • 1/2 cup heavy cream
  • 2/3 cup sugar
  • 1/4 cup light corn syrup
  • Zest from 1 lemon (reserved from below)

 

Lemon syrup

  • 2 to 3 lemons
  • 3 tablespoons sugar

 

Advanced Prep

For the frozen yogurt base:

Fit a sieve over a bowl and line it with two coffee filters. Pour the yogurt into the sieve, cover with the plastic wrap, and refrigerate for 6 to 8 hours to drain. Discard the liquid, and measure out 1 1/4 cups of the drained yogurt; set aside.

Prep

For the lemon syrup:

Using a vegetable peeler, remove the zest in large strips from 1 lemon; reserve for the frozen yogurt (leave the lemon zest in large strips so it’s easier to strain out later). Juice enough of the lemons to make 1/2 cup.

Combine the lemon juice and sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and let cool.

For the frozen yogurt base:

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese in a medium bowl until smooth.

Fill a large bowl with ice and water.

Cook

Combine the remaining milk, the cream, sugar, corn syrup, and lemon zest in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.

Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

Chill

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 1 1/4 cups yogurt and the lemon syrup and whisk until smooth.

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze

Remove the zest from the frozen yogurt base. Pour into the ice cream maker and spin until thick and creamy.

Pack the frozen yogurt into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Blueberry Sauce

Fabulous with citrus yogurts or in sundaes, this sauce is versatile, easy, and gorgeous.

Makes about 1 3/4 cups

  • 1 1/2 cups blueberries
  • 3/4 cup sugar

 

Mix the blueberries and sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until the berries are tender and the sauce is thickened, about 8 minutes. Remove from the heat and let cool, then refrigerate until cold before using.

Lemon and Blueberry Frozen Yogurt

As you pack the frozen yogurt into the storage container, alternate it with layers of Blueberry Sauce. End with a spoonful of sauce,; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Jeni also made Roasted Strawberry and Buttermilk Ice Cream inside of her homemade macaroons The ice cream was a little melted, but it was still good.

I loved the macaroons so much, I went home and made the pistachios macaroons and put the salty caramel ice cream inside. I served them at a dinner party that weekend and got rave reviews!

These macaroons are now my all time perfect ice-cream sandwich recipe.

Splendid Ice Creams - homemade macaroons

I hope you all enjoy these delicious ice creams!

In Jeni’s Splendid Ice Creams at Home she gives you many new gourmet flavors to make along with her wonderful macaroon recipe and instructions on how to make her delicious cones!

I was fascinated with the science of making ice cream! Jeni learned very early on that her artistic leanings could take her only so far in making great ice cream. All those years she spent avoiding science classes in high school and college came back to haunt her when she started working with frozen confectioneries.

Freezing ice cream into a smooth, lickable, delicious mass is a very precise process. Math and science are required!

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