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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…

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Spoons: the truth is out there

Logan is a member of the supply chain team at Jeni’s and works to keep everyone stocked with spoons, napkins, and other dry goods. He is known for his unparalleled insight into the drama and scandal hidden beneath these seemingly mundane supplies and is quick to educate anyone foolish enough to listen.  I want to…

Blackcurrants: the forbidden fruit

At a company that makes ice cream, you’d think we’d all be obsessed with sweets. But, truth is, we love sour and tart flavors just as much (if not a little more). It’s why we gravitate toward using tangy fruits like lemon and blackcurrant. You’ve probably heard of blackcurrants—especially if you’ve traveled a bit in…

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….

5 things you didn’t know about Savannah Buttermint ice cream

Our favorite buttery, salty mint ice cream with white chocolate chunks has been around since Jeni’s first menu. It’s one of few flavors whose recipe has barely changed since the start. Here, we share five things you might not know about this perennial favorite, from its inspiration to how it gets such deep buttery flavor….

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

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…

Jeni’s + Castanea

We are proud to announce a new financial partnership with the private-equity firm Castanea Partners. They are highly respected in the private equity world and a group we have been wanting to work with for years. It’s an exciting moment for us, and I want to explain why. We are absolutely devoted to making better…

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…

Riesling Poached Pear Sorbet—at home

From Jeni’s Splendid Ice Creams at Home, pages 130–131. A surprisingly rich sorbet with the texture of a ripe pear; sweet Riesling notes shine on the finish. This flavor works well even with underripe pears–you just have to poach them a bit longer. If your pears are super ripe and juicy, you won’t need to poach…

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…

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…