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Posts Categorized: People We Love

How it’s made: Pumpkin 5-Spice ice cream

Real talk: Pumpkin is a very broad term. Like peppers or beer, there’s a breadth of varieties, each with its own style, flavor, and ideal use. For example, if you’re going to bake a pumpkin pie you might reach for a little round sugar pumpkin. If you want to make a savory soup, a butternut…

People we love: Middle West Spirits

In case you haven’t heard, one of our favorite spirited flavors, Middle West Whiskey & Pecans ice cream, is back for the season. Something magical happens when we add Middle West Spirits’ small batch wheat whiskey to fresh cream—the whiskey flavor opens up and explodes with notes of butterscotch, honey, and vanilla. It’s soft on the palate…

New in dairy-free: Our collab flavor with the talented Clare V.

“If you were an ice cream flavor, what would you be?” This is a question Jeni loves to pose to her friends, typically stumping whomever she asks for a good few minutes. But LA-based and French-influenced designer Clare Vivier didn’t hesitate with an answer. She would be an Almond Milk Cortado—an espresso cut with roughly…

The Peach Truck & Jeni’s

(original post from July 17, 2014) The Peach Truck’s Stephen K. Rose says his Nashville-based company has exactly one mission: “to provide the best peaches on the planet to as many people as humanly possible.” From mid May through mid August, Rose, his wife Jessica and their small team do  just that. In addition to…

Recipe: The Goop Sundae starring Dark Chocolate Truffle

Last week, Jeni flew to Dallas to serve dessert at a dinner party hosted by Gwyneth Paltrow and Goop. It was a stunning spring evening coupled with an absolutely perfect three-course dinner prepared by one of the loveliest humans we know, chef Seamus Mullen. (Side note: his book, “Real Food Heals” is one of Jeni’s…

New song from Doc Robinson & album release party Saturday night at Skully’s

“Drive Slow,” the new song from Columbus duo Doc Robinson, and your favorite jam for the rest of the summer. We’re totally obsessed with this band right now—and we’re not the only ones. Their first single from a year ago, “It’s Over,” had pretty much everything you could ask for—triumphant horns, boom-bap drums with a handclap…

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…

Jeni’s Mom’s Day gift pick: Paper & Clay

Lately, we are simply swooning over the beautiful ceramic dishes from Paper & Clay. We love their simple aesthetic and warm colors. But they’re more than just pretty pieces of pottery—they are also functional and durable. Case in point: they are the dishes we reach for right now when we want to serve or photograph…

Cook from the Book: Candy is Magic

Around here we have a soft spot for caramel. Real, full-flavored, complex caramel made with fire-toasted sugar pulled off the heat a split second before it turns burnt and bitter (the way we make our Salty Caramel). Candy wizard Jami Curl, owner of Portland’s candy mecca QUIN, is a girl after our own hearts. She…

People we love: QUIN candy wizard Jami Curl

Jami Curl’s candies are like bite-size time machines. One lick of a strawberry lollipop or taste of a cherry cola gumdrop will take you back to childhood and the days of walking the candy aisle with wonder. Only this time around, these candies and caramels—made with nothing fake inside—live up to your memories. Actually, they…

JBB: On women harnessing our true power

I’ve been thinking a lot lately about women, about our place in the world. I’ve traveled back centuries to figure out what exactly I can say on International Women’s Day that has positive meaning, and what I can do that can have real impact. Here’s what I’ve landed on: As American women, our money, and…

BeetleCat Coconut Pie Sundae

I met Ford Fry in Atlanta a few years ago and we hit it off immediately. He’s a great guy and a super talented chef, who understands that being an entrepreneur (he has 10 restaurants in the Atlanta area, 1 in Houston, and coming soon to Nashville) means constantly challenging yourself to be better every…

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,…

People we love: Mackenzie Creamery

Ask Jean Mackenzie why she decided to open a small-batch, goat cheese creamery in 2007—long before artisan cheese-making was a thing—and she’ll respond without skipping beat: “I was put on this world to make cheese.” The barn has been converted into an eco-friendly creamery that uses old newspapers and blue jeans as insulation. At one…

Road trip! Jeni’s × Sister Pie

Here is a name you need to know: Lisa Ludwinski. She’s the frenetic owner behind Detroit’s breakout bakery, Sister Pie. The bakery Bon Appetit named one of this year’s 50 best new restaurants, quipping they’d drive to Detroit just to eat here. Last week, that’s exactly what we did. The Jeni’s crew piled into a…