Jeni's Splendid Ice Creams is a Columbus, Ohio, treasure, and we just got to try their basic technique for making smooth, creamy, rich, and - get this! - eggless ice cream.Food & Wine's article on Jeni Britton, the founder and mastermind behind Jeni's Ice Creams. Jeni's has a wonderful array of seasonal flavors; one of our favorites (and their signature) is Salty Caramel. We also love their current Gallo Family Vineyards Gold Medal award-winning Sour Cherry Lambic Sorbet.
They also had several recipes, and one thing stood out to us big-time: Jeni doesn't believe in using eggs in ice cream. She says, "I love the taste of cream so much that I hate to cover it up with anything." This made sense, since the flavors of her ice creams are so pure and crisp.
We had to try this!
• The texture of this ice cream was amazing!! It was soft, rich, and creamy. Where our eggless ice creams are usually icy and hard, this was incredibly soft and velvety.
• The process of simmering down the cream and whisking in a little cornstarch was much easier and faster than our usual custard process.
• We did overcook the cornstarch a bit; you can see how thick our "pudding" was. This gave the ice cream a little too much flavor of cornstarch. But this wasn't too noticeable; our taste testers raved over it.
• The addition of cream cheese for scoopability and softness is brilliant; it gives the ice cream just a slight tang, but not a noticeable flavor. It does seem to affect softness a lot.
End result? Highly recommended technique! We can hardly wait to play around with this formula a little more. Anyone else try Jeni's ice cream technique?
Related: How To Make Ice Cream Like an Artisan: Splendid Recipes from Jeni's Ice Creams in Columbus, Ohio
(Images: Faith Hopler)