17 6 / 2011
The Ice Cream Lifestyle #3
Most of the recipes on this blog have been created and adapted with Jeni Britton-Bauer’s “eggless” ice cream making technique in mind, and I am absolutely thrilled about her new book, Jeni’s Splendid Ice Creams At Home, which arrived in the mail this week!
HOW COOL IS THIS - “Your Go-To Recipe for Experimenting”.
Of course, thanks to Amazon’s “Click To Look Inside!” feature, months ago I had already scrutinized those few pages and sucked in whatever information I could. So much so that I felt
knowledgeable geeky enough to draw up this ROUGH GUIDE for myself…
*Note that my illustrated process doesn’t exactly match what is in the book. Jeni recommends adding the “flavor” after cooking and straining the ice cream base, but I tend to add the flavor to cook with the ice cream base.
As for the “Ziploc bag in Ice Bath” …. I am too lazy to set this up so I just stick the hot bowl in the freezer for 30 minutes or so before transferring it to the fridge. I also rarely churn the ice cream on the same day and usually let the flavors deepen overnight.
Back to the book - I love it and highly recommend it.
Lots of yummy recipes categorized by season; a pleasing minimalistic design (= easy to follow) with beautiful photos of Jeni’s Splendid Ice Creams.
TIP: If you live in Los Angeles and don’t want to pay the $35 shipping fee to order these ice creams from Columbus OH, head on over to Handy Market in Burbank. They carry seasonal flavors too!
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