Above: Taste testing my new cake-saturated flavors, which will be available nationwide March 2.
On Friday March 2 we will release five cake-saturated ice creams that draw from cultures from around the globe. I’m as excited about the new flavors as anything I’ve made since I opened Jeni’s Splendid Ice Creams in 2002.
We originally had planned to release the cake-saturated collection tomorrow, but after making large-scale batches of the new ice creams, I decided they weren't cake-saturated enough. It was a decision neither I nor anyone here took lightly. A lot of time and money, not to mention grass-grazed cream, went into making the ice creams we’d prepared to send out into the world. Test batches of the new flavors were laden with cake. Scaled-up versions of those recipes—as great as they were—just didn’t contain enough cake. Simple as that.
After 10 years in business, everything we do here truly remains done by sight, smell, and taste, and I am proud of that. We use our senses, not calibrated, pre-made mixes. We use ingredients no one else in the world uses. Making ice creams the way we make them allows us to make the best ice creams possible and, more important, allows us to constantly improve the ice creams we make every day.
Each time we make a new collection of ice creams we learn a bit more about our singular process of making ice creams. Making ice creams is learning about making ice creams. Experimentation always brings new challenges and leads to new techniques. If we want to push what’s possible (and we do), then we have to be OK with the occasional setback (and we are).
Once again, look for our cake-saturated collection Friday March 2. Believe me, the wait will be well worth it.
To more pleasures,
Jeni
P.S. And in the meantime, beginning tomorrow, enjoy our super-popular Seasonal Signature flavors Roxbury Road, Gooey Butter Cake, and, my personal favorite, Lime Cardamom Yogurt (pair it with scoops of Cherry Lambic Sorbet and Dark Chocolate).
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