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A pie pop-up with Four & Twenty Blackbirds + make their Salty Honey pie

See pics from the first few days of the pop-up here. Update, 4/4: Due to popular demand and off-the-chart fun levels, we’ve extended the pop-up a couple days. The ‘birds have ingredients to make more pie—and they’re not ready to leave LA yet. Pie and scoops until Wednesday, maybe? If we know one thing about our…

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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:…

Matteo Luxardo: On crafting the world’s best candied cherries

Luxardo’s Maraschino Cherries have been called the Ferrari of candied cherries—the gold standard by which all other cocktail cherries should be judged. And that’s not an exaggeration. We’d challenge you to find another maraschino cherry with such deep flavor or a candy-like chew. LUXARDO® Cherries Jubilee This is why we turned to the 200-year-old, family-run…

Adventures in Art, Part 3: Inspiration through art

I am rarely, if ever, inspired by food trends. I’m much more influenced by culture, literature, history, and art. When I am stuck and can’t find the next thing, I look to art to spark an idea. I have been making ice cream for half of my life (20-plus years). I started it all as…

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…

Adventures in Art, Part 2: 27 museums, artworks & artists that changed Jeni’s life

I don’t think it’s an overstatement to say that I owe my entire life—everything I have ever loved, everything I have ever believed in, every vision I have ever had for the future, and the person I set out to become when I was young, and who I am becoming still—in some way or another…

Adventures in Art, Part 1: Jeni’s love affair with art and museums

A three-part series from JBB inspired by our American Licks collection and our scoop shops’ museum-esque transformation I love museums now, but, I hated them growing up. After the first 15 minutes they are boring to the max for a child, and yet loaded with adventure and memories (the Time Museum in the middle of…

Pin swag with Valley Cruise Press

We’ve been following Valley Cruise Press for years now, digging on their dual mission to support artists, and make art accessible through zines and wearable artwork (think vibrant pop culture illustrations shrunk into patches, pins and shirts). When we decided to design a limited-edition pin collection to coincide with the release of our American Licks…

Making ice creams like Buddy Holly made music

I recently became a serious Buddy Holly fan. Like, fell off the Buddy Holly cliff. My life is forever changed, realizing that all the music I have loved over the years is derived quite clearly from Buddy Holly’s massive, but far too short, 16-month career. He died February 3, 1959, at 22 years old. But…

American Licks

We are opening the year with a collection we’ve been working on for several months. We’re calling it American Licks: Ice Cream as a Living Artifact. And we are saying that certain flavors of ice cream from the 19th and 20th centuries are what we call “living artifacts.” That is, their popularity is in decline,…

Hot Buttered Rum

Hot Buttered Rum is my favorite cold-weather cocktail. My friend, the dearly departed Bruce Hildreth, then-chef of Columbus’ beloved Tapatio restaurant, showed me how to make a perfect Hot Buttered Rum sometime in the mid 90s (I was always at his hip back then), and it has been my favorite winter cocktail since. Normally it’s made…

Coquito

I first had a Coquito on one of multiple trips to San Juan, Puerto Rico in the early 90’s (yes—there was a cute boy involved). It’s like egg nog, but totally different: boozy as all heck and spiced with cinnamon, it fills the same seasonal need…with a little more Caribbean sunniness. (And let’s face it,…

Baked Apples with Churro Ice Cream

Baked Apples with Churro Ice Cream You might think of baked apples as a très facile dessert for beginners (which would be true), but we prefer to think of baked apples as a legendarily minimalist, classic-American dish. You can serve them with any full-bodied ice cream—our Churro fits the bill. Prep time: 10 minutes Cook time:…

What’s new on the menu in December

Sweet Corn Spoon Bread Ice Cream (Summer sweet corn, honey-butter cornbread straight from our kitchen, and grass-grazed Ohio milk) Corn Syrup Custard Sundae (Bourbon Salted Pecans Ice Cream, Corn Syrup Custard, salted, roasted pecans, Honey-Whipped Cream, an Amarena cherry, and a Convo Cookie on top) Hot Beverages Our French Press Intelligentsia coffee makes a delicious partner…