Hands down one of my favorite things on this planet is really good ice cream. Every once in awhile I will go for the the basic flavors that are at the supermarket, but I honestly have no problem spending $10 for a pint of well crafted ice cream that is made with ingesting flavor combinations and quality ingredients. One of my favorite brands is Jeni’s Splendid Ice Cream from Columbus, Ohio.
Jeni’s Splendid has been a staple of Ohio since 2002. Owned and operated by Chef Jeni Baur, this company turns out adventurous ice cream combinations depending on what the seasons offers them. Flavors such as Chamomile Chardonnay, Pineapple Piment d’Espelette, Sweet Corn and Black Raspberry, Beet Ice Cream with Mascarpone Orange Zest and Poppy Seeds, Star Anise Ice Cream with Candied Fennel Seeds, and the list goes on and on.
I have always enjoyed when Chefs take flavors or styles of cooking that shouldn’t work and make them work together. Whether it’s donuts, pizza, ice cream, etc. I tend to go towards the flavors that are not traditional. So naturally I gravitated towards Jeni’s Splendid Ice Cream as well as Salt & Straw from Portland, Oregon, and my all time favorite Ice Cream from A la Minute in Redlands, California.
There is a little bit of a lack of creative ice cream flavors in Las Vegas, the only shop that comes close is BLVD Creamery at the Monte Carlo. So that’s why I decided to start experimenting at home and make my own adaptations of some of Jeni’s Splendid recipes thanks to this awesome book that they have out that won a James Beard Award.
In her book she’s provides recipes for some of their best seasonal ice creams as well as the process of making their ice cream. Some of the ingredients in her recipe are none tradition ice cream base ingredients, as well as, she omits egg yolks which tends to be a staple in ice cream. Here are the ingredients that she uses and why she uses them:
- Corn Syrup & Tapioca Syrup : Less sweet than table sugar, glucose helps prevent ice crystals and gives a bit of elasticity to the ice cream.
- Cornstarch & Tapioca Starch: these natural thickeners absorb and hold water, so that it does not crystallize in the frozen ice cream.
- Cream Cheese: in place of the egg yolks, gives the ice cream its creamier texture and scoopability.
- Both Heavy Cream and Whole Milk: for these try to find the best organic and local products that you can find the difference in taste will come out in the ice cream
So here is my adaptation of Jeni’s Splendid Pineapple Piment d’Espelette ice cream recipe, instead making it Roasted Pineapple Maple Ice Cream. For making this ice cream I used a Cuisinart Model Ice-20R Frozen Yogurt- Ice cream & Sorbet Maker.
Roasted Pineapple Maple Ice Cream
ACTIVE: TOTAL TIME: SERVINGS: MAKES 3 1/2 CUPS TIME(OTHER): PLUS 4 HR FREEZING
- 2 cups Whole Milk
- 1 tbsp, plus 1 tsp Cornstarch
- 1 1/2 ounces (3 tablespoons) Cream Cheese, softened
- 1/2 tsp Fine Sea Salt
- 1 1/4 cups Heavy Cream
- 2 tbsp Light Corn Syrup
- 1 Pineapple, Diced
- 1/4 cup Grade B or C Maple Syrup, or whatever you can find besides Butter flavored syrup
- 1 tbsp Cinnamon
- 24 hours before you are going to make your ice cream put the freezer bowl of the machine in the coldest part of the freezer, make sure its clean and dry.
- Mix 2 tbsp of the milk with cornstarch in a small bowl to make a slurry
- Whisk the cream cheese and salt in a medium bowl until smooth
- Mix the cream and corn syrup in a measuring cup, preferably with a spout
- Fill a bowl with ice and water
- Have a gallon sized zip lock back ready
- Preheat your oven to 450 degrees F.
- In a bowl toss the maple syrup, Pineapple, and cinnamon until fully coated. Spread the pineapple on a foil lined baking, and bake for 35-45 minutes until caramelized with some pieces are nearly burnt. Take 3/4 of the pineapple and pulse in a blender until smooth, reserve the other as either a topping or a snack.
- In a medium saucepan, combine the remaining 1¾ cups plus 2 tablespoons of the milk, the cream, salt, sugar, and corn syrup. Bring the mixture to a boil over medium-high heat and let boil for 4 minutes.
- Remove from the heat and whisk in the cornstarch slurry. Return the pan to the heat and continue to cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute.
- Remove from the heat. Whisk in the cream cheese until smooth.
- Mix in the blended pineapple mixture
- Put in the ice cream into a zip lock back and submerge in the ice bath for at least 30 minutes until fully chilled.
- When fully chilled, remove the mixture from the ice bath and the freezer bowl from the freezer and assemble the machine.
- Cut a corner of the bag, turn on the machine and slowly pour the mixture into the machine.
- Spin until thick and creamy (25-30 minutes. The ice cream should pull away from the side of the canister when done.)
- Pack the ice cream into a container, Press a sheet of parchment paper or wax paper against the surface of the ice cream and seal with an airtight lid. (Do not use plastic wrap as it will stick to the ice cream.)
- Freeze until firm, at least 4 hours.
I hope you enjoy this recipe and try out your own combination. Also if you have the chance get her cookbook off of amazon or one of your local book stores. If you want to try some of Jeni’s Ice Creams visit their website and use the pint location to find a store near you with their ice cream or you can order directly from their website (this will not work for me sadly in Las Vegas 🙁 at least during the hot summer months, it might work in the winter).