Nothing seemed more mystical to me than homemade ice cream. I had seen them all. The wooden bucket with ice and salt, the machines where you had to pre-freeze your bowl for 24 hours, and so on. Then when looking at all the recipes it was always the same… tempering eggs. Oy vey! No thank you! Then Jeni’s Splendid Ice Creams at Home came out and changed everything. There are NO EGGS!
Not only does she not have you use eggs but she has put together a collection of recipes that don’t disappoint. I’ve lost count of how many I have had and I love them all! Some of my favorites are the Cocoa Zin (Chocolate and Zinfandel) and the Bourbon Ice Cream with Toasted Buttered Pecans!
There are interesting flavors like Wild Berry Lavender, Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds, and Goat Cheese Ice Cream with Roasted Cherries.
She’s designed the recipes around a standard home ice cream machine and keeps the technique fairly simple. So if you want to adventure into gourmet ice cream this is the book for you! Best part is that she encourages you to learn the technique so you can make your own flavors! Right now I am trying out a Persimmon and Amaretto Ice Cream!