I grew up eating fresh strawberry pie. Everyone who knew me knew that it was my favorite. It’s one of those early 20th century American dishes that, if you think hard enough, will transport you to another time (long before anyone could imagine clear “strawberry” gel now often used to make this pie). This recipe…
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…
Call it a wine slushy. A sno cone for adults. The princess of the poolside party. Whatever nickname you’d like to bestow, there’s no denying that Frosé—frozen rosé wine—is likely everything you’ve ever wanted in a warm weather sipper. Bright and refreshing. Fruity yet not too sweet. And a hot shade of pink that’d turn…
The holiday decorations have been taken down. The houseguests have cleared out. And the dishes have been put away. After a week of celebrating and entertaining, chances are your freezer looks something like ours: A mish-mash of half eaten pints of ice cream. Pints that have been pulled in and out of the freezer all…
We’re in that awkward transition between summer and fall. Those fleeting weeks where it somehow makes sense to wear sandals with a sweater or drink a pumpkin latte on an 80-degree day. And even though it’s time to start plucking apples from the trees at nearby orchards, we’re not quite ready to douse super fragrant,…
The sundae board: our no-fail, go-to, shareable dessert that wows at any kind of gathering. From dinner parties to date night, backyard BBQs to birthday celebrations. It’s like a cheese board for dessert that replaces gouda and cheddar with our favorite ice creams. Our current inspiration—movie nite—is thanks to the recent release of Sun-Popped Corn…
Today, we turn our eyes to the sky (under the protection of solar glasses; safety first people!) to bask in the glory of the first total solar eclipse to cross the U.S. in nearly a century. Now it’s time to celebrate with the thing that really puts the moon in our sky: cocktails! For this…
How do you outwit the hot and sultry dog days of summer? With wonderfully flaky, melt-in-your-mouth granita, an icy dessert made with fruit and water. We love making granitas with whatever fruit we have on hand—enjoying the granita on its own like the best-ever snow cone, or adding ice cream or buttermilk frozen yogurt to…
This summer our longtime farm partner in Chillicothe, Ohio, will grow up to 10,000 pounds of blackberries—destined for flavors like Brambleberry Crisp—just for us. Luckily some of these gorgeous, sweet-as-candy blackberries found their way to the test kitchen at Jeni’s HQ so we could have some Freestylin’ fun. Our motto: Keep it simple. When you have…
The first eight years I made ice cream, I rarely added chunks of cookies or candies. The whole big chunk thing had already been done. The whole reason I fell in love with ice cream was because I could use it to carry scent. So I focused on making single-note ice creams. Ice creams with…
Coriander essential oil is pressed from the seeds of the cilantro plant, whose flavor bears no resemblance to the scent of the leaves. The oil is sweet and spicy, with notes of vanilla. Corander is as versatile as vanilla, and its warm flavor reminds Jeni of cheesecake, which is why it is so delightful with…
An ice cream terrine is a great dessert for a party since you can serve a lot of people in a short amount of time. Slice, plate, drizzle with sauce, and add a garnish of berries, nuts or mint—whatever. You can even slice the terrine in advance. Keep the slices in the freezer until dessert…
At Jeni’s HQ, our favorite no-fail, always impressive dessert (with almost no fuss) is the sundae board. Think of it like a cheese board that swaps the brie and gouda for ice cream and buttermilk frozen yogurt. Subs cookies for crackers. Keeps the nuts and jam. And maybe we throw in some hot fudge or…
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…
Sadly, the BeetleCat Coconut Pie Sundae—our ice cream interpretation of chef Ford Fry’s addictive coconut pie—is no longer in scoop shops. The good news? It’s super simple to recreate at home! Which you’ll want to do because it just feels good eating this sundae. It’s sunny and bright with pops of coconut, lots of toasted…