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Posts Categorized: Inside the Pint

How our ice creams are made to pair with dessert + a recipe for strawberry lime pie

Update, 7/24: We are once again partnering with Brooklyn’s lauded pie bakery, Four & Twenty Blackbirds for an LA pop-up—this time at our Venice scoop shop. On Aug. 5 and 6, we’ll be serving Four & Twenty Blackbirds pies paired with ice cream, as well as whole pies and pints to go. In honor of our…

People we love: Right Bee Cider

Charlie Davis and Katie Morgan, the owners of Right Bee Cider in Chicago, have gotten used to hearing the same reaction from first time customers: “I’m not usually a cider person, but I like this.” It gets Katie every time. Because she knows there’s a stigma attached to American ciders—that they must be cloyingly sweet—and…

3 things to know about Cream Puff ice cream

Our Cream Puff ice cream is the runaway hit of the summer. We absolutely love this flavor and know that you will, too. Because it tastes exactly like a classic Old World cream puff—addicting, bright, and candy-like vanilla in a salty custard with loads of pastry flakes. It’s just colder, rounder, and easier to eat…

JBB: Inside our new spring flavors

About once a year we like to use ice cream to tell a deeper story, to ask a question, or spark conversation. This year, with our spring 2017 collection, we’re asking questions about openness and community. What does it take to befriend a stranger? We’re calling this collection We’re Not From Here. You Belong Here….

JBB: Why our chocolates are the best around

Our chocolate ice creams are further proof that I’m the biggest ice cream nerd in the world. Chocolate is not an easy ice cream to make. That is, if you want to have a say in what chocolate you use and how much you put in there. Get ready because I’m going to bore thrill…

Juniper & Lemon Curd: A short story

New Yorker writer James Thurber once said, “One martini is all right. Two is too many, and three is not enough.” The Columbus native and storied humorist would know—he’d often sit in a bar in downtown Columbus and sip on the classic gin cocktail. So when, in 2012, Jeni was creating flavors inspired by American…

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…

This just in: Winter flavors are here!

It’s winter. We know what you want. Deeply satisfying, shocking clashes of taste and texture — especially this time of year when it’s cold and gray and we’re craving comfort foods and vibrant flavors to liven our palates. That’s why our winter collection, now online and in scoop shops, is full of flavors we love….

Meet Xocorosa: Our spicy collaboration with Stone Brewing

Earlier this year, California’s Stone Brewing issued us a challenge: Could we create an ice cream inspired by Xocoveza, their holiday mocha stout with a cult-like following? This wouldn’t be an ice cream copy, or even one that uses their beer in the recipe. It would be a punchy ice cream that could perfectly complement…

Krema—The Finest Nuts Since 1898

If you’ve had any sundaes this summer in the shops, it’s time to brag on yourself a little, because you’ve had, as Krema Nut Co.’s motto proudly proclaims: “the finest nuts since 1898.” Yes, among the layers of all that sundae goodness—the ice cream, the whipped cream, the sauce, the cherry on top—are salted, crunchy,…

Goat Cheese with Red Cherries: It’s back and better than ever

I first made Goat Cheese with Red Cherries ice cream back in the days when we only had our North Market shop. I would peruse the farmers’ tables outside and then end up at the cheese shop inside the building where I was first introduced to Jean Mackenzie and her amazing goat cheese made right…

The legend of Atlantic Beach Pie

There’s an old legend in the South, specifically in North Carolina, that if you had dessert after a big seafood meal, you’d fall ill. Some recounts of this bit of lore even claim diners would drop dead if they dared to sneak a slice of something as sweet as chocolate cake after a seafood dinner….

Sun-Popped Corn Ice Cream

Update, 6/23: Sun-Popped Corn ice cream will be back in scoops and pints this Friday, June 24. In honor of this summery, truly popped-by-corn flavor, we’re revisiting our interview with the folks behind BjornQorn, who supply us with this awesome popcorn.  Originally published 6/5/2016 We care a lot about what ingredients we use in our…

Why not ylang ylang?

With reports of a Madagascar vanilla shortage this year (one that, thankfully, will not impact the Ugandan vanilla we use in our ice cream), it’s a great time to talk about another flower with amazing flavor and vanilla-like versatility: the ylang ylang. Just like vanilla, ylang ylang is honeyed and sweet—complex enough to stand on…

Bitter inspiration

As a kid, Jeni loved Schweppes Bitter Lemon Soda. It was bright, bitter, and ever so slightly sweet. As an adult, Jeni was reminded of this long lost love while flipping through the pages of an old Gourmet magazine. She stumbled across a 1968 full-color ad for the soda company’s bitter orange and lemon soft…