My niece Josie mentioned Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer and since buying the book I’ve become just a little obsessed. These egg free ice creams have a wonderful dense and creamy texture and the flavour combinations are inspiring. If (like me) you don’t live in the United States, you can drool over some of the flavours at jenis.com. The base recipe is quite simple and you can allow your imagination to run wild. My first trial was a simple vanilla ice cream – amazing!
Since then I’ve tried ‘The Darkest Chocolate Ice Cream in the World’, ‘The Milkiest Chocolate Ice Cream in the World’ and my own creations: a fresh Blueberry Ice Cream and a Rose and Cardamom Ice Cream. This last ice cream was flavoured with 1 teaspoon each of rosewater and ground cardamom and coloured with a few drops of natural red food colouring. I served it with a pistachio and cardamom brittle.
michelle picker cooks 