I have been SO busy with work that I haven’t had any time to make ice cream or do anything else in months. Well, summer is here and I am craving ice cream.
So it’s perfect timing that Jeni’s new book "Jeni’s Splendid Ice Cream Desserts" arrived in the mail today. First thing I did was rush to the store to buy more milk!
Tonight I made the Cumin & Honey Butterscotch Ice Cream because I couldn’t imagine what it would taste like and was dying to find out. Cumin is a powerful savory spice and not something I could expect liking in a dessert. But with the buttery honey sweetness, it really works! It’s like a smoky exotic butterscotch…
I also made some lemon curd (recipe is in the book) for a Lavender and Lemon Curd ice cream, adapting Jeni’s instructions for the Juniper & Lemon Curd ice cream. I am really excited to try this. The lemon curd is super delicious. Must add Juniper essential oil to my shopping list as I only have the berries and am curious what the oil will be like.
One other thing I noticed, aside from the amazing inspiring flavors in the book, is that the ice cream BASE RECIPE has now been modified because Cuisinart’s newer ICE-21 machine freezes much faster than the previous ICE-20 model (that was featured in the first book) and produces a smaller quantity of ice cream than the ICE-20. Yes, I have the ICE-21 and have found this to be true… It’s rare to get a full quart without mix-ins and I am so glad Jeni addressed this issue. In the new base recipe, there is now more of everything - more milk, more cream, more sugar and more invert sugar - to make up a full quart of ice cream.
I am also excited to see that there is a VEGAN DAIRY-FREE ice cream base in this new book (called “Creme sans lait”), made up of Almond Milk, Cashew Paste and Refined Coconut Oil. I can’t wait to try this!
More illustrated recipes coming soon!
- Lili x