Blog

Posts Categorized: Behind the Scenes

5 things you didn’t know about Queen City Cayenne

To us, Queen City Cayenne is more than milk chocolate ice cream with a back-of-the-throat spice. It’s the very reason we exist as a company. We’ve rounded up 5 interesting facts about the original Jeni’s ice cream flavor, from its origin story to that one time it was on TV. 1. It’s the OG Jeni’s…

Meet THE Mary Kamm

It’s easy to think that 21st century ice cream is all about all on trend flavors. Throw the word “crack” after something salty sweet and you’re in business. Or shred beets and farmstead cheese into your ice cream base and you’ve got “artisan ice cream” game. We’ve been at this so long we practically wrote…

Let’s hit the road: Meet our Early Summer Collection

This spring I was inspired by art, especially Winslow Homer and George Bellows paintings from the coast of Maine. The deep blues of the ocean, bright blues of the sky, the cool breezes, the boardwalks, salt water taffy, and lemon ice. The whole collection became sort of a road trip for me along a mythical…

Outtakes from our pint-size Street Treats photo shoot

Street Treats are our new single-serving cups filled with the same great ice creams found in our pints—ice creams with a uniquely smooth texture and buttercream body, and a bright flavor and clean finish. At 3.6-ounces and with a built-in spoon under each lid, Street Treats are poised to kill it at your kid’s birthday…

Drinkin’ Tyme, tiki-style

Our weekly Drinkin’ Tyme office happy hour started like all great traditions: by happenstance. A little more than a year ago, Nigel Ewan—a member of the Jeni’s Art + Design team by day, and a cocktail aficionado pretty much all of the time—began mixing various drinks for Jeni’s creative team. He’d use whatever pantry liquor…

JBB on IG: Ralph’s Coffee

In NYC for the Chefs Collaborative and Cherry Bombe Jubilee. I am totally in love with Ralph’s Coffee. And I never thought of it, but the name Ralph is delightful and for some reason makes me laugh. RALPH. Come to think of it, I don’t think I know any Ralphs. A photo posted by jeni britton…

Jeni’s on IG: Mr. the Cat

Caught. A video posted by Jeni’s Splendid Ice Creams (@jenisicecreams) on Mar 27, 2016 at 4:32pm PDT Models have to eat, too. Kelsey—former Visual Lead here at Jeni’s, now a photographer at UNIONMADE in San Francisco—shot our Intelligentsia Black Cat Espresso alongside her cat, Mr. Kelsey on IG: @kelseyemc UNIONMADE on IG: @unionmadegoods More of Mr….

Happy birthday, Los Feliz!

It’s been a busy year for us in the Golden State. We take a quick look back on our first year with a West Coast shop. Weeks before our March opening, our ice cream truck roamed around LA, giving the West Coast a teaser taste of our forthcoming scoop shop. We’ve been rolling around ever since—stopping at…

Pi Day at Jeni’s: Bake like you mean it

My name is Logan and I’m a member of the supply chain team here at Jeni’s. I don’t know what other offices do for fun. Maybe they have lottery pools or golf outings or fight clubs. Whatever. Around here we have cooking and baking contests. Our most recent showdown involved holiday cookies in four categories:…

Meet Cynthia Decker, Ph.D.

Meet Cynthia Decker, Ph.D., our new staff microbiologist and Director of Food Safety. That’s right. We got a Ph.D. Cindy came to us with a reputation as a balls-to-the-wall, no nonsense Listeria/microbe/pathogen hunter, and that’s precisely the work she’ll be doing in our production kitchen and bakery. Part of a really tight safety program is…

A Royal Throwback Thursday

We’re time-warping today in honor of our LUXARDO® Cherries Jubilee ice cream and its regal history. The first cherries jubilee was flambeed for Queen Victoria’s Diamond Jubilee more than a century ago. And while we’d never attempt to compete with its creator, French culinary titan Auguste Escoffier, we did make a few stately desserts of…

Introducing our new pint design

I’m super excited to announce that our pints are almost on the way back to you—and with a very chic new look and feel! The first thing you’ll notice when you see them is that we’ve switched from plastic to paper. The next thing you’ll notice is the punchy design. Because we make so many…

New partner announcement

As we shift our focus in our kitchens to doing the stuff that only we can do—ingredients, recipe, process (read more about all that here)—our network of growers, producers, and makers is continuing to grow. In addition to Smith Dairy, we are now working with a second company that has the extra capacity and the…

Change, Listeria, and the re-opening of our kitchen

Since we opened 13 years ago, we’ve had three different production kitchens, four different logos, two different company names, six different kinds of ice cream machines, two different domain names, and I’ve had at least four pairs of Warby Parkers. But here is something that hasn’t changed since day one: what we do and why…

5/14 update

BIG news. We’re making ice cream again. And our shops will reopen in time for Memorial Day weekend—next Friday, May 22, at 7 pm. Our kitchen team was elated to be back in action this beautiful morning, making caramel from scratch in preparation for a run of Salty Caramel. On the schedule for tomorrow: steeping…