This sublime summer ice cream features Ohio sweet corn and black raspberries grown for us by Hirsch Fruit Farm and Rhoads Farm, just south of our kitchen in Columbus. All the corn used is fresh, not canned, and we make the eye-popping purple sauce swirled throughout from scratch.
This year we’re using 4,914 pounds of Ohio sweet corn, which equates to 39,312 ears of corn. As for the delicious field-ripened black raspberries, they’ll weigh in 351 pounds. When the goods arrive at our kitchen, the place instantly smells like summer.
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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.