'Jeni Britton Bauer' on Serious Eats

Bake the Book: Goat Cheese Ice Cream with Roasted Red Cherries

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. More

Bake the Book: Celery Ice Cream with Candied Ginger and Rum-Plumped Golden Raisins

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. More

Bake the Book: Sweet Corn and Black Raspberry Ice Cream

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. More

Bake the Book: 'Jeni's Splendid Ice Creams at Home'

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. More

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