Salty Caramel

Flavors from Earth

Arriving soon.

(Holidays, 2012.)

How we make Sweet Corn & Black Raspberries Pt. II

Follow a pint of Sweet Corn & Black Raspberries from a cow in Athens to our scoop shop in Clintonville in the fall issue of Columbus Crave—and meet the partners who help us make it along the way.

Full story here (pages 90 - 106).

Jeni in San Francisco

After a whirlwind weekend in L.A., Jeni's West Coast book-signing tour picks back up in the Bay Area next week.

Dates and details are below.

All events are book-signings and in-store tastings, unless otherwise noted. Copies of Jeni's Splendid Ice Creams at Home will be available for purchase at each location.

*** 

Thursday, August 9

[Just Added]
3:00 p.m. - 5:00 p.m.
Draeger's | San Mateo 

6:30 p.m. - 9:00 p.m.
Draeger's Cooking School 
(This class is sold out, but you can join the waiting list here.)
Draeger's | San Mateo

 

 Friday, August 10

11:00 a.m. - 1:00 p.m.
Mollie Stone's | Pacific Heights 

4:00 p.m. - 6:30 p.m.
The Pasta Shop | Rockridge Market Hall 

 

Saturday, August 11

11:00 a.m. - 1:00 p.m.
Mollie Stone's | Burlingame 

 

How we make Sweet Corn & Black Raspberries

Sweet Corn & Black Raspberries is an extremely labor-intensive flavor to make.

We don't use anything from cans or pre-made mixes. We shuck the corn, cut it from the cob, make it into creamed corn, blend it with grass-grazed cream and honey, and then swirl in our made-from-scratch black raspberry sauce.

500 lbs of corn a week, 60 to 70 ears per batch.

We don't cut any corners, we don't take any shortcuts. There are no fillers.

Take a peek into our kitchen and see how it's done.

 

Sweet Corn & Black Raspberries from Jeni's Splendid Ice Creams on Vimeo.

 

Five recipes for making Jeni's at home

[Update, 7/31: Slate.com just published a great roundup of four ice cream cookbooks currently on the market, including Jeni's Splendid Ice Creams at Home: http://jen.is/MPZO31]

Last week was Jeni's week on Serious Eats, and we gave away a recipe a day for making creamy, scoopable ice creams (and confections) at home.

Here's a recipe roundup:

Farmers' Market Sundae

Recipe

[Photograph: Kelsey McClellan]

Oatmeal Cream Ice Cream Sandwiches

Recipe

[Photograph: Stacy Newgent]

Jasmine Green Tea Ice Cream

Recipe

[Photograph: Kelsey McClellan]

Baked Alaska Pie

Recipe

[Photograph: Stacy Newgent]

Tuscan Sundae

Recipe

[Photograph: Stacy Newgent]

If you like what you see above, you can get more than 100 recipes in Jeni's James Beard Award-winning cookbook, Jeni's Splendid Ice Creams at Home—available on Amazon for right around $14. 

Available Now: Sweet Corn & Black Raspberries

Above: A Spoonful of summer—Sweet Corn & Black Raspberries ice cream. 

What a glorious Friday, ladies and gentlemen. The perennial superstar, Sweet Corn & Black Raspberries ice cream, has returned to shops and jenis.com. (We'll begin shipping the flavor to select groceries next week.)

The summertime fave features sweet corn cut from the cob and a made-from-scratch, sweet-tart black raspberry jam that's as gorgeous as it is delicious.

The sweet corn comes to us (500 pounds at a time) from Hirsch Fruit Farm (just south of Columbus), while the bushels of intensely flavorful berries are the product of Champaign Berry Farm (just west of Columbus).

When the corn and berries are hauled into kitchen, the team gets down to labor-intensive business of shucking, chopping, brushing, boiling, and so on. We're putting 60 to 70 ears' worth of freshly creamed sweet corn into each batch of ice cream, and the flavor—one Jeni has made for years—has never been better.

So, what's it taste like? In a word: Summer.

But, you be the judge. Stop by a shop and have a sample, or send yourself (or someone you like a lot) a pint or two.

Until then, here's a look at how we make each batch of Sweet Corn & Black Raspberries.

Above: Hirsch Fruit Farm's sweet corn upon arrival outside our kitchen in Columbus.

Above: Shucking the sweet corn, en route to the chopping block.

Above: Hand-eye coordination in full effect—slicing off the ends of the cobs before the bath. 

Above: Scrubbing away the corn silk, ear by ear.

Above: Corn kernels being removed from the cob with the help of a powerful Black & Decker drill and a wonderful tool known the world over as, yes, the E-Z Creamer.

Above: A de-kerneled cob of sweet corn, a tired drill, and a spent E-Z Creamer and we're ready to make some homemade creamed corn. 

Above: Sweet corn kernels boiling before the addition of grass-grazed cream (below)...

Above: Sweet corn and cream, aboil.

Above: Black raspberries from Champaign Berry Farm.

Above: Black raspberries cooking down into a loose jam.

Above: Black raspberry jam, gorgeous as it is delicious, and ready to be set aside to cool.

Above: We use one bucket of black raspberry sauce per bucket of ice cream (each bucket of ice cream yields 12 pints).

Above: Black Raspberry Sauce swirled into a bucket of Sweet Corn ice cream.

Above: Hand-pinting the good stuff.

Above: Sweet Corn & Black Raspberries ice cream, pinted and ready to go into the freezer—and eventually to you.

Sweet Corn & Black Raspberries—available in all scoop shops and ready to be shipped anywhere in the United States.

Enjoy.

 

Jeni's coming to L.A.

L.A. friends:

Jeni will be in town next Friday and Saturday signing books and scooping tastes at a couple Gelson's Market and Bristol Farms locations.

Copies of her cookbook, Jeni's Splendid Ice Creams at Home, will be available for purchase at each stop.

(In case you missed it, the James Beard Award-winning, New York Times-bestselling cookbook is now in its 7th printing—with 86,000 copies now in circulation—and Cooking Light magazine just named it one of the top 100 cookbooks of the past 25 years.)

Details for mini-tour are below—with more dates coming soon.

See you there?

***

Friday, July 27

11:00 a.m. - 1:00 p.m 
Gelson's Market | Century City 

3:00 p.m. - 5:00 p.m.
Bristol Farms | West Hollywood 

Saturday, July 28

Noon - 2:00 p.m.
Bristol Farms | South Pasadena

5:00 p.m. - 7:00 p.m.
Gelson's Market | Silver Lake/Los Feliz 

 

Team Jeni's is Racing Through the Summer

Above: Don't blink or you'll miss Team Jeni's rider Daniel Antoon, who battled it out during the grueling Tour of the Valley this past weekend in northeast Ohio.

Team Jeni's put the hammer down this past weekend!

Daniel Antoon (above) did battle in the Tour of the Valley in northeast Ohio, rode through what he described as a "pain cave," and managed to finish 12th (out 300 finishers), while Kari Hutson (below, center podium) took first in both the C and B races at the Cap City Short Track Race Sunday in Dublin, Ohio.

Keep up the great work, racers!

Above: Team Mama Mimi's/Kenda's Jillian Hall and Team Jeni's Kari Hutson and Ginger Ballard on the podium following the Cap City Short Track races Sunday in Dublin, Ohio. 

 

 

Columbus Smoke Experiment: Sunday July 15

Central Ohioans, here's a cool event to check out this weekend:

The Columbus Smoke Experiment, 1 to 4 p.m. Sunday July 15 at Skully's Music-Diner in the Short North.

At the Columbus Smoke Experiment (part of a national tour put on by The Food Experiment in New York), amateur chefs from around the city will be offering up masterful smokey meats and such to win cash, prizes, and all the glory.

A ticket buys you the opportunity to sample some of the best food in the city, as well as a craft beer from Brooklyn Brewery. Judges include our very own Pete Wiseman, Bakery Manager at Jeni’s Splendid Ice Creams, plus these esteemed culinary authorities:

G.A. Benton, restaurant reviewer at Columbus Alive/Under the Table

Kevin Caskey, executive chef of Skillet

Jim Ellison, food writer and blogger at CMH Gourmand

Bethia Woolf (Columbus Food Adventures)

See you there!

Now in Our Shops: The Farmers' Market Sundae

 

For the past several years Jeni has made the Farmers' Market Sundae during the annual North Market Food & Ohio Wine Festival, and it’s always been a big hit.

Now available Friday to Sunday every weekend this summer in our shops (except German Village), the Famers' Market Sundae is composed of fresh berries, the perennial favorite Lemon & Blueberries Frozen Yogurt, made-from-scratch Port Wine Berry Compote, fresh mint, and fresh-whipped cream.

We make the compote by soaking berries for 30-plus minutes in sugar, honey, and port wine. Port, a sweet, fortified wine that tastes a little like raisins, helps the berries release their juices and deepens the flavor of the sundae.

So, stop by any of our shops this weekend and give the Farmers' Market Sundae a try. And, if you're not in Ohio or Tennessee, check out instructions to make it yourself. You'll find Jeni's recipe on pages 90 and 91 in Jeni's Splendid Ice Creams at Home.

Above: A summer favorite, the Farmers' Market Sundae. Available weekends (Friday-Sunday) in all scoop shops (except German Village).