Ebook JENI'S SPLENDID ICE CREAMS AT HOME BY BAUER, JENI BRITTON(AUTHOR )HARDCOVER ON 15-JUN-2011
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JENI'S SPLENDID ICE CREAMS AT HOME BY BAUER, JENI BRITTON(AUTHOR )HARDCOVER ON 15-JUN-2011
Ebook JENI'S SPLENDID ICE CREAMS AT HOME BY BAUER, JENI BRITTON(AUTHOR )HARDCOVER ON 15-JUN-2011
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Product details
Paperback
Publisher: Artisan Publishers (2011)
Language: English
ASIN: B005DTVYJO
Package Dimensions:
9.4 x 7.1 x 0.8 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
541 customer reviews
Amazon Best Sellers Rank:
#464,496 in Books (See Top 100 in Books)
This book is great, but I was concerned when I saw mention of errors in recipes. Since the ingredient ratio in ice cream recipes is critical for proper freezing, I looked high and low and located the errata list that has since been removed from the website. Hope this helps everyone enjoy their Jeni's Ice Cream at home experience more.p. 10Following “Cook†under bottom two photos, third sentence changed from “Turn off the heat and add the cornstarch slurry to the ice cream base in the pan†to “Turn off the heat and whisk in the cornstarch slurry.†Sentence added: “Return to a boil to slightly thicken.â€*** AND Jeni answers this question:“Am I supposed to stir the milk mixture during the 4-minute boil, or am I to leave it to boil without stirring?â€ANSWER: Keep agitating/stirring the mixture while you incorporate. If you don't stir briskly, you will get a film on the bottom of the pan and the slurry may get clumpy.If you just added the cornstarch without making a slurry, then it will form blobs as noted above.Just take it off the heat, drizzle the slurry in while whisking, then return to heat (stirring) and bring to a boil. Let it roll for about one minute.p. 11First line under top row of photos, following “Chillâ€: “Incorporate the hot cream†changed to “Whisk the hot milkâ€p. 17First column, line 26: “dry it,†added after “wash the canister†(“immediately wash the canister, dry it, and stick it back into the freezerâ€)p. 103Following run-in head “Chillâ€: “Add the vanilla and whisk.†added after first sentence (“Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the vanilla and whisk. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.â€)p. 156Ingredients list: “¼ cup heavy cream†changed to “1¼ cups heavy creamâ€p. 158Ingredients list: “¼ cup heavy cream†changed to “1¼ cups heavy creamâ€p. 197Vanilla Bean Marshmallows, ingredients list: “½ cup cold water†changed to “1 cup cold waterâ€; first step: “¼ cup of the water†changed to “½ cup of the waterâ€; step two: “¼ cup water†changed to “½ cup waterâ€p. 200Caramelized White Chocolate Bombe Shell, ingredients list: “1/3 cup refined coconut oil†changed to“½ cup refined coconut oilâ€p. 201Praline Sauce, ingredients list: “1 cup heavy cream†to be changed to “2 cups heavy creamâ€
Since buying this book, I've tried four of Jeni's recipes: Goat Cheese and Roasted Cherries, Salty Caramel, Darkest Chocolate Ice Cream in the World, and Buckeye State. Perfect results with all of them! Just follow the recipe, and you really will get Jeni's Splendid Ice Cream at Home.Before getting started, I'd recommend reading the first chapter of the book with Jeni's notes, tips, and explanation of the science behind making a great ice cream. As far as equipment goes, you'll need an electric ice cream machine (Jeni uses the Cuisinart Ice-20), whisk, 4-quart or larger pot, 2-3 mixing bowls, gallon size ziploc bags, ice cream storage container, parchment paper, and a big bowl for creating an ice bath. Other tools that comes in handy: a knife for chopping up larger ingredients, cherry pitter if you plan on making anything with cherries in it, digital kitchen scale, and double boiler for melting chocolate. You'll want an extra freezing canister if you plan on making more than one batch a day. For cooking the ice cream mixture, Jeni recommends a 4 quart pot, but I've been using a 6-quart stock pot and couldn't imagine anything smaller. When boiling your cream mixture, it could easily boil over, if your pot isn't big enough.Basic Ice Cream Ingredients: you'll need heavy cream, whole milk, cornstarch or tapioca starch, sugar, salt, cream cheese, and light corn syrup/glucose syrup. Each recipe will also call for different additional ingredients like vanilla extract or beans, chocolate, natural peanut butter, spices, honey, nuts, liquor, etc. As with all cooking, the better the ingredients: the better the product. Buy organic ingredients and non-homogenized dairy products if you can, and splurge on the "good" chocolate...all this effort deserves the good chocolate!Ice Cream Storage: I have tried three different storage methods. Reusable gladware/tupperware containers are ok, but I had a couple crack and shatter after freezing, leaving all the ice cream exposed to air. Specialty containers like the ones sold at designer kitchen supply stores are good, but I didn't want to spend $35 on a container, especially when I like to keep several flavors on hand. My favorite containers have been the disposable cardboard containers by Sweet Bliss. The Plain White Quart Size Frozen Dessert Containers fit one Jeni's recipe, or you can divide it between 2-3 Pint sized containers. Great for home storage and transporting (in an iced cooler).It's been a blast to make all these great recipes, and I fully intend on cooking my way through this whole book! The recipes are well written and easy to follow. The photography is beautiful, and you get a good feel of what the finished ice cream is supposed to look like. Jeni lists her preferred suppliers if you want to use the exact same ingredients (I've found similar replacements at Whole Foods or the local farmers market).One note: the "Salty Caramel" recipe has one small typo. The ingredient list calls for vanilla, but it's not listed in the recipe instructions. I added it at the end before mixing the cream mixture with the cream cheese mixture.7/9/11 - One more note: there is another typo in The Milkiest Chocolate Ice Cream in the World recipe. It should read 1.25 cups of heavy cream instead of just 0.25 cups of heavy cream. I've heard that these typos will be fixed in the second edition which will be printing soon!
Five stars for Jeni and her wonderful recipes that give home made ice cream that ice cream parlor texture and for her unusual flavors. She deserves 500 stars for that.HOWEVER, the person who designed the book is either an imbecile or hates people who cook. The ingredient lists are in low contrast, pastel colors that can barely be read against the shiny white paper. All the text is in a sans serif font, which is more difficult to read than a font with serifs. And much of the text is in grey instead of black, that also makes the text difficult to read. And tiny. Really tiny. Does the person who designed the book realize people who cook like to keep cookbooks a distance from what they are cooking to prevent damage to the pages? Such distance requires large, legible text that is easy to read instead of pale, thin colored letters that require one to hold a book with sticky hands and squint. Such a pity.Kudos to Jeni for her fine work, but I hope the book designer gets fired for not understanding that the minimum requirement of book design is to make the text legible.
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