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."
'Jeni Britton Bauer' on Serious Eats
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.
Jasmine-scented green tea infuses cream with the heady aroma of jasmine and the tannic, mouth gripping attributes of green tea.
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.
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.
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.
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.
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.
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.
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.
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.