There are pumpkins reserved for carving ghoulish faces into and there are pumpkins cultivated for the kitchen. One of the finest is the Buttercup, historically a variety that pie makers and at least one ice cream maker named Jeni go wild for.
When we make ice creams we try to make most everything we add to it (that isn’t a whole fruit, vegetable or nut, naturally). It tastes better that way. For our Sweet Potato with Torched Marshmallows ice cream, we make the marshmallows from scratch rather than tearing open a bag—and then toast them with a blowtorch.
Building flavor from the ground up requires patience, determination, skill, and a sense of adventure. To create our ice creams and frozen yogurts, we use grass-grazed Ohio milk from a family of small farms within 200 miles of our kitchen. To that exquisite base, we add ingredients shipped directly to us from local farms and producers from around the world.
In her second cookbook, Jeni Britton Bauer offers more than 100 new recipes and techniques to make an array of incredible plated, layered, and piled-high desserts. Jeni’s Splendid Ice Cream Desserts includes superlative sundaes and parfaits, incredible cakes and cobblers, melt-in-your-mouth sauces, and crunchy Gravel toppings. Filled with photos and clear instructions, the cookbook is your blueprint for what Jeni likes to call “freestylin’”—mixing and matching recipes to create personalized ice cream desserts.