Making a career out of ice cream might seem like a child's dream. But for Jeni Britton Bauer, it meant much more than serving scoops behind the counter of an ice cream parlor.
At 22, she began making ice cream, experimenting with flavors not usually found in grocery stores. Not long after, she opened her own ice cream shop, Scream, in downtown Columbus, Ohio. It was there that she perfected her recipes, which include everything from wild berry lavender to sweet potato with torched marshmallows.
Now with her business expanded to seven shops and a menu that includes baked Alaska pies and ice cream sandwiches, Bauer has written a cookbook, Jeni's Splendid Ice Creams at Home (Artisan, $23.95). Recipes include updated takes on summer classics such as Drumsticks and push-up pops, as well as dozens of new flavors.
Bauer will teach a class at 6:30 p.m. Friday at the Central Market Cooking School in Fort Worth, 4651 West Freeway. The class costs $55 and includes a copy of the book. At press time, there were spots left. Call 817-377-9005 or visit www.centralmarket.com.
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Pop art push-ups
These old-fashioned summer treats were inspired by Andy Warhol paintings, Bauer says in the book. "Kool-Aid, with its vivid palette and ties to pop culture, is the ideal ingredient," she writes. Recommended: Cuisinart Ice-20 1 1/2 quart canister machine (or any other ice cream machine)
For the frozen yogurt base:
1 quart plain low-fat yogurt
1 1/2 cups whole milk
2 tablespoons cornstarch
2 ounces cream cheese, softened
1/2 cup heavy cream
2/3 cup sugar
1/4 cup light corn syrup
For pop-art syrup:
3 tablespoons sugar
1/2 cup water
2 packets Kool-Aid drink mix
7 to 8 clear 4-ounce push-up molds with lids
1. Make sure the canister of your electric ice cream machine has chilled for at least 24 hours prior to use. While you wait, begin by preparing yogurt base. Fit a sieve over a bowl and line it with two layers of cheesecloth. Pour your yogurt into the sieve, cover it with plastic wrap and refrigerate 6-8 hours while it drains. Afterward, discard the liquid and measure out 1 1/4 cups of strained yogurt to set aside.
2. Mix about 3 tablespoons of milk with cornstarch in a small bowl to make a smooth slurry. Once this is done, whisk the cream cheese in a medium bowl until smooth and then fill a large bowl with ice and water.
3. Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch mixture.
Bring mixture back to boil and cook, stirring occasionally, until slightly thickened, about 1 minute. Remove from the heat, then gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 1 1/4 cups yogurt and blend well. Pour mixture into gallon zip-top freezer bag and place in a bowl of ice water. Let stand until cold for about 30 minutes.
4. Once you are done with your yogurt base, start on the pop art syrup by combining the sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and let cool.
5. Add the Kool-Aid to the sugar syrup, stirring until dissolved, then combine this colorful syrup with the frozen yogurt base. Pour the mixture into the frozen canister and spin until thick and creamy. Then, using a spoon, pack it into the push-up containers, covering each with a lid and freezing them in the coldest part of your freezer until firm for at least 2 hours.
Nutritional analysis per serving, based on 7: 358 calories, 13 grams fat, 52 grams carbohydrates, 10 grams protein, 48 milligrams cholesterol, 169 milligrams sodium, trace dietary fiber, 32 percent of calories from fat.
Serves 6¡§Stick to the tried-and-true and re-create the sundae cones of your childhood, or go wild and pair ice creams with one of three chocolate bombe shell options (recipes in the book),¡¨ Bauer writes.
12 ounces bittersweet chocolate or high-quality white chocolate, chopped
1/3 cup coconut oil
6 small waffle cones
1 batch of any flavor of ice cream
1/2 cup toasted nuts, pretzels or other crunchy bits
1. Begin by making your chocolate bombe shell topping. Combine your choice of chocolate with coconut oil in a double boiler and heat, stirring frequently, until the chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Let cool then store, covered or in a jar, in the refrigerator until used.
2. When ready to use your chocolate bombe shell, remove from refrigerator and pulse in the microwave for a few seconds at a time, stirring regularly. Once the chocolate is softened, begin by pouring ¦1/4 cup of chocolate into each cone, one at a time, then swirl it around to coat the interior. Pour the excess chocolate back into your melted chocolate, then dip the top 1/2 inch of the cone into the chocolate. Set the cone upright in a tall glass and place in the freezer to harden. Repeat for remaining cones.
3. Once the chocolate on your cones has hardened, soften your ice cream and firmly place a scoop of ice cream on each cone. Return the cones to the freezer to harden for an hour while you chop whatever crunchy topping (nuts, pretzels, etc.) you desire and spread it out on a sheet pan. After an hour, remove cones from the freezer and dip them into the liquid chocolate, rolling to coat. Finish off by quickly rolling the cones in the crunchy topping. Return to freezer until firm, then enjoy.
Nutritional analysis per serving (using 1/2 cup vanilla ice cream per serving): 619 calories, 57 grams fat, 37 grams carbohydrates, 11 grams protein, 29 milligrams cholesterol, 68 milligrams sodium, 10 grams dietary fiber, 73 percent of calories from fat.
Berry crisp ice cream
Makes 1 quart
Recommended: Cuisinart Ice-20 1 1/2 quart canister machine (or any other ice cream machine)
For the roasted cherries:
2 cups pitted fresh or frozen (not thawed) red or black cherries
2/3 cup sugar
2 teaspoons cornstarch
For the crisp streusel:
1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
1 1/2 cups all-purpose flour
1/8 teaspoon ground cinnamon
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 cups old-fashioned oats
For vanilla ice cream base:
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons cream cheese, softened
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 vanilla bean, split, seeds scraped out (seeds and bean reserved)
1. If you plan on using an electric ice cream machine, make sure your canister is left in your freezer for at least 24 hours before you begin. While you wait, begin preparing your roasted cherries and crisp streusel. Preheat oven to 400 degrees, and begin with the roasted cherries by combining the cherries, sugar and cornstarch in a square baking dish, tossing to mix. Roast for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator until used.
2. Lower oven temperature to 350 degrees. Put all crisp streusel ingredients, except oats, in a bowl and blend them together by rubbing the dry ingredients into the butter with your fingers until the mixture looks like coarse sand. Add oats, mixing well, then take the mixture and spread it on an ungreased baking sheet, baking for 30 to 35 minutes until toasted brown. Stir occasionally to keep it from burning. Let cool completely, then freeze until used.
3. Once the 24 hours has elapsed for your canister to freeze, begin by mixing 2 tablespoons of the milk with the cornstarch in a small bowl until it is a smooth slurry. Then in another bowl, whisk the cream cheese and salt until smooth. Once this is done, fill a large bowl with ice and water. After this is all done, combine the remaining milk, cream, sugar, corn syrup and vanilla seeds and bean in a 4-quart saucepan, bringing to a boil over medium-high heat and boiling for 4 minutes. Remove from heat then gradually whisk in the cornstarch slurry. Bring the mixture back to a boil and cook, stirring with a spatula, until slightly thickened, about one minute. Remove from heat then gradually whisk the hot milk mixture into the cream cheese until smooth.
4. Pour the mixture into a gallon zip-top freezer bag and submerge in your large bowl of ice and water. Let stand for about 30 minutes until cold, adding ice if necessary. Once time has elapsed, remove the vanilla bean and begin pouring the cream base into the frozen canister. Spin until thick and creamy, then pack the ice cream into a storage container, alternating it with layers of roasted cherries and crisp streusel. Press sheet of parchment paper onto surface of ice cream and seal with an airtight lid. Freeze for at least 4 hours, enjoy.
Nutritional analysis per ¦1/2-cup serving: 751 calories, 42 grams fat, 88 grams carbohydrates, 9 grams protein, 127 milligrams cholesterol, 238 milligrams sodium, 3 grams dietary fiber, 49 percent of calories from fat.