If you know me at all or have followed this blog for any length of time you probably know I'm a bit obsessed with Jeni's Splendid Ice Creams. We even featured it over at our travel site a couple of years ago.
(by the way...there are lots of great links in this post. So grab a cup of coffee and stay for a while.)
|waiting in line on a hot summer day at the Short North Jeni's location in Columbus.|
When in Columbus (my hometown) we go to Jeni's for ice cream. Its non-negotiable. And my flavor scoop of choice is non-negotiable as well; fig and goat cheese. Ridiculously amazing. Although I've never had anything short of amazing from them and can't imagine I ever will (Hummingbird Cake is the schnizzle right now, I've heard). They make their ice creams with Snowville milk and cream and lots of local ingredients. Super impressive. Mike always gets a pot of french press coffee (they make awesome french press) and we sit and watch the buzz of activity on High Street.
|A Macaron Ice Cream Sandwich...I kid you not.|
Without further ado...a recipe and a giveaway.
Which do you want first?
Oh heck...lets do the giveaway...
The generous team at Jeni's is giving a lucky Art of Homemaking reader one of their famous Jeni's tee shirts! These are no ordinary tee shirts, people. Oh no. I have been swooning over one of these puppies for 2 years now. In fact, even though it is completely unethical, don't think I didn't consider entering under some alias to win this American Apparel bad boy. Its soft. Its cozy. Its hilarious. Its up for grabs! (in your size...directly from the shop.)
The giveaway runs Monday, March 12 through Sunday, March 18th at 9pm. I will announce a winner next Monday, March 19th so check back! Jeni's Splendid Ice Cream will send you your lovely tee shirt in the mail directly.
Three ways to enter...and be sure to tell your friends:
1. Leave a comment and let us all know your favorite ice cream flavor.
2. "Like" The Art of Homemaking on Facebook by clicking that nifty button over there on the top right sidebar. Let me know in a separate comment if you do so.
3. "Follow" The Art of Homemaking on Twitter by clicking the other nifty button over there on the top right sidebar. Let me know in yet another comment if you do so.
And now for the recipe.
Click below for the recipe~
Food and Wine featured Jeni Britton, founder of Jeni's Splendid Ice Creams, in a previous issue of their magazine. Along with the article, she also provided a recipe. I will say, Jeni's now has a great cookbook out. I've seen it multiple places, including Anthropologie and on Jeni's website.
Its on my "want" list...(hubby, my birthday is coming up).
I make all of our ice cream in this ice cream maker. I actually have three. Before you judge me, all three were purchased at thrift stores for under $5. And its great to make multiple flavors at once when company comes...which is often.
This is no ordinary recipe. First of all, it has NO EGGS. And for those with egg allergies, like my sister-in-law, this is a great thing. Secondly, it has just a tad bit of cream cheese to help give it that fresh-from-the-ice-cream-shop scoopablility.
Jeni's Vanilla Bean Ice Cream
(from Food and Wine Magazine)
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/2 ounces cream cheese, softened (3 tablespoons)
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 1 1/2 tablespoons light corn syrup
- 1 vanilla bean, split and seeds scraped
- 1/8 teaspoon kosher salt
- Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.
- In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.
- Strain the ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.
- Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.