(Image credit: Apartment Therapy )
Yes, we know it's been Ice Cream Month for a while now. (Hey, almost a whole month!) We are nearly done drooling over all these delicious ice cream recipes, but first we have one more technique for you - and let me tell you, we saved the best for last.

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.

(Image credit: Apartment Therapy )
We recently posted a link to 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.

(Image credit: Apartment Therapy )
Instead of thickening her ice cream with egg yolks, Britton boils the cream down to reduce it, then adds a bit of cornstarch.

We had to try this!

(Image credit: Apartment Therapy )
We followed the recipe for her vanilla bean ice cream, adding some chopped flakes of dark chocolate while churning. Here are our thoughts:

• 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)