Jul 12, 2011

Jeni's Ice Cream Base

Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with this simple base. This recipe first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop.

Credit: Todd Coleman

MAKES ABOUT 1 QUART

INGREDIENTS

2 cups milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. kosher salt
3 tbsp. cream cheese, softened

INSTRUCTIONS

In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. Transfer ice cream to a storage container and freeze until set.

VARIATIONS

1. Sweet Corn and Black Raspberry Ice Cream

2. Blackstrap Praline Ice Cream

3. The Darkest Chocolate Ice Cream in the World

4. Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

This article was first published in Saveur in Issue #140

Subscribe now

Ratings & Reviews (7)

by TONYMAV on 2011-08-01

I really enjoyed the end result of this recipe - I tried the dark chocolate -but added the entire 3.5 oz bar of Perugina - Great!!

Now I want to use this base for a nectarine ice cream - any suggestions???
Thanks
Tony

by BEARSNACKS on 2011-09-06

Jeni's is an ohio staple I wish they would branch further south as I have since moved from columbus.

by EMASSEY33@COMCAST.NET on 2011-10-17

very forgiving recipe, wonderful flavor! Added chopped nuts while cooking base. Best ever!

Ev

by DONANOBIS57 on 2012-06-29

Yet another great sounding recipe I am excited to try --- But Wait! It has CORN SYRUP as an ingredient. As one of so many who know they are allergic to CORN SYRUP, I am a bit dismayed to have to make sugar syrup since it takes about 20 - 40 extra minutes. I really feel for so many others who have the symptoms and don't know what they are reacting to. I was in that number for too many years myself (about 6 years of misery). Thanks for the recipe, it is a good place to start.

by DREWJSPH02 on 2012-07-30

@donanobis57 in her book she says you can use tapioca syrup instead of corn syrup and tapioca starch in place of corn starch.

by JANRAN on 2012-08-22

donanobis
I've been using Lyle's Golden Syrup - it's a cane syrup

by JANRAN on 2012-08-22

I'm working my way through Jeni's book - so far made blueberry lemon, vanilla, yogurt, strawberry buttermilk and my all time favorite Salty Caramel. I'll never go back to the egg custard base. I could never get it as creamy as Jeni's base.

Jeni's Ice Cream Base 5 5 4 7