Where to Start with Jeni Britton Bauer
Jeni Britton Bauer opened her first ice cream shop, Scream, in Columbus, Ohio in 1996. After it closed, she spent years perfecting her approach to ice cream making, developing a signature base that uses cream cheese and cornstarch instead of egg yolks. In 2002 she founded Jeni’s Splendid Ice Creams, which grew from a single shop at the North Market in Columbus into a nationally acclaimed chain with locations across the United States. Her flavors, like Salty Caramel, Brambleberry Crisp, and Wildberry Lavender, helped define the artisan ice cream movement of the 2000s and 2010s. Her first cookbook, “Jeni’s Splendid Ice Creams at Home” (2011), won a James Beard Award and became a New York Times bestseller. She followed it with “Jeni’s Splendid Ice Cream Desserts” (2014), expanding her range into cakes, pies, and other desserts built around homemade ice cream.
Start here
Jeni's Splendid Ice Creams at Home
Jeni Britton Bauer · 217 pages · 2011 · Easy
Themes: artisan ice cream, creative flavors, eggless ice cream, frozen yogurt, sorbet
A James Beard Award-winning cookbook that introduced Jeni’s revolutionary eggless ice cream base to home cooks. Using cream cheese and cornstarch instead of egg yolks, Jeni Britton Bauer’s method produces exceptionally smooth, clean-flavored ice cream that is simpler to make than traditional custard-based recipes.
Why Start Here
This is Jeni’s foundational book, the one that explains her philosophy and technique from the ground up. She walks you through her base method step by step, then builds outward into 100 recipes that showcase her talent for unexpected flavor combinations: Salty Caramel, Goat Cheese with Roasted Cherries, Sweet Corn and Black Raspberries, Bangkok Peanut. The recipes are written with the kind of precision and warmth that made Jeni’s shops a destination for ice cream lovers across the country.
What makes this book special as a starting point is that Jeni assumes you have never made ice cream before. She explains the science behind her method, why each ingredient matters, and how to troubleshoot common problems. The eggless base comes together quickly and does not require tempering eggs or making a custard, which removes the most intimidating step for beginners.
What to Expect
A focused 217-page cookbook that prioritizes getting you making ice cream right away. The opening chapters cover Jeni’s base method, equipment recommendations, and ingredient sourcing. The recipes are organized by flavor family and include ice creams, frozen yogurts, sorbets, and ice cream sandwiches. You will need an ice cream maker, cream cheese, corn syrup, and standard dairy ingredients. The flavors lean seasonal and creative, rewarding cooks who enjoy farmers’ market ingredients and bold combinations.