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Jeni's Splendid Ice Creams at Home

these ice creams are splendidISBN 978-1-57965-436-B
Prep Time1 hr
Active Time4 hrs
Ice4 hrs 1 min
Course: Dessert
Cuisine: American

Equipment

  • page 15 of Jeni's Splendid ice creams at home dives into equipment and ingredients.
  • From Jeni: All of these ice creams can be made with ordinary home equipment. The only special item is an ice cream machine.
  • Food Processor - chopping fruits and nuts.
  • Whisk - Stainless Steel
  • Measuring Cups
  • Sieve
  • Cheese Cloth
  • Parchment paper
  • Heat Proof Spatula
  • gallon zip lock bag
  • large bowl for ice bath
  • Freezer

Materials

Chocolate Syrup

  • 1/2 cup unsweetened Cocoa powder
  • 1/2 cup brewed coffee replace coffee with Zinfandel
  • 1/2 cup sugar
  • 1 1/2 oz bitter sweet chocolate (55% up to 70% Cacao) finely chopped

IceCream Base

  • 2 cups whole Mike
  • 1 table spoon cornstarch plus
  • 1 tea spoon cornstarch
  • 1 1/2 oz cream chees (softened)
  • 1/8 tea salt
  • 1 cup heavy cream
  • 1 cup sugar
  • 2 tablespoons light corn syrup

Instructions

  • Freezing ice cream into a smooth mass is a process. Math and Science is required.
    Jeni.

Syrup

  • combine coffee, cocoa and sugar in a small sauce pan. bring to the boil for 30 seconds.
  • remove and let stand for 5 minutes.
  • stir until smooth. set aside.

Ice Cream base

  • mix 2 table spoons of the milk with the cornstarch to make a smooth slurry.
  • whish the cream cheese, warm syrup and salt until smooth.
  • get a large bowl and fill with ice for the chilled ice bath.

Cook

  • combine milk, cream, sugar and corn syrup over medium heat.
  • boil for 4 minutes.
  • remove from heat and add the slurry.
  • return to heat. stir with heat resistant spatula until thickened. about one minute.

Chill

  • slowly add the hot milk mixture into the cream cheese mixture until smooth.
  • pour the mixture into a one gallon freezer bag and submerge the sealed bag into the ice bath.
  • let rest for 30 minutes

freeze

  • pour the ice cream base into the frozen canister and spin until thick.
  • freeze for 4 hours.

Notes

From Jeni: ingredients:
for more in depth insights - turn to page 15.
use whole milk and heavy cream. when yogurt is called for use low fat plain yogurt.
Chocolate* the better quality the more complex the flavor.
Extracts and flavoring - invaluable. use pure natural flavorings.
Corn syrup and Tapioca Syrup. both of these syrups are sugars which has a moisture - attracting quality
Cornstarch and Tapioca Starch - natural thickeners that absorb and hold water.