20110825-167766-jenis-splendid-ice-cream.jpgJeni Britton Bauer opens her new ice cream cookbook by saying that she's never been a fan of homemade ice cream. Coming from the owner of 10 ice cream shops in Ohio and Tennessee, that's pretty understandable. There are times when homemade stuff never measures up flavor or texture wise.

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.

After you've got Britton Bauer's recipe down pat comes the fun part, her genius ice cream flavors. Don't expect to find parlor classic like rocky road and mint chocolate chip in Jeni's Splendid Ice Creams at Home—the recipes within are forward-thinking and creative. We're talking Toasted Brioche Ice Cream with Butter and Jam, Cucumber, Honeydew, and Cayenne Frozen Yogurt, and Riesling Poached Pear Sorbet, all organized seasonally with plenty of extra recipes for making mind-blowing sundae creations.

For the next two weeks we're going to be breaking out the ice cream maker and making the most of the last days of summer with scoops of Sweet Corn and Black Raspberry, Goat Cheese Ice Cream with Roasted Red Cherries, and Sour Beer Sorbet.

Win 'Jeni's Splendid Ice Creams at Home'

Thanks to the generous folks over at Artisan, we are giving away five (5) copies of Jeni's Splendid Ice Creams at Home over the next two weeks.

All you have to do is tell us about the most memorable scoop of ice cream you've ever eaten in the comments section below.

The standard Serious Eats contest rules apply.

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