jeni’s north market waffles

jenis waffles 2

Hello and good morning, everyone! Today I bring to you another gem from the land of Jeni’s, but this time it’s waffles!

Apparently I’ve been on a bit of a waffle kick lately. I got this wonderful waffle maker a couple years ago for Christmas and I really haven’t given it close to the love that it deserves. So I took it out, dusted it off, and have been waffling like crazy these past few weeks. Of course, you all get to reap the benefits of my crazy.

This is yet another winning recipe from my beloved Jeni’s Splendid Desserts and while you may be skeptical of using waffles as a dessert, I assure you that these are just as delicious topped with strawberries, bananas, and syrup as they are when topped with ice cream. And if you are thinking that ice cream on top of waffles is “weird” I’m going to stop you right there with two words: waffle cones. Imagine that waffle cone is warm, soft, and pillowy and – tada – welcome to ice cream waffles. I rest my case.

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cherries and cream biscuit pops

cherry pop 1457 close

My love for Jenis Ice Creams is no secret around here.

I don’t let my inability to stop by their shop get in the way of my love. Aside from stuffing my face with ice cream and sharing their recipes on the blog, I harrased a number of I ran an impassioned e-mail writing campaign to bring Jeni’s to my local grocery stores. Though it may or may not have had an effect on the fact that I can now stop at my local grocer and pick up a pint of Jeni’s whenever the urge strikes, I like to give myself at least a little credit.

See, people,  if you annoy enough people if you chase your dreams and they really can come true!

My next goal is to get a local scoop shop! (Really guys, I will go in early and churn the ice cream just give me the storefront!)

I was so excited when I found out that my beloved Jeni’s was releasing another cookbook  that even FH knew about the book’s release – and totally surprised me by ordering me a copy FOR NO REASON! Seriously, how often do boys not only a> notice something that you like, or b> get you something out of the blue, let alone DOING BOTH AT THE SAME TIME.

Note: It is entirely possible that the real FH may have been abducted by aliens – but I like this new one so I think I’ll keep him.

The only downfall of this amazing plan was that the book arrived mere days before we started our Whole 30 diet. Sooooo, no ice cream for us.  As soon as the diet ended, though, I dove headfirst into the book and picked out any number of recipes that I decided I needed to make.

In the end I settled on Page 36 – Cream Biscuits with Peach Jam Ice Cream. I gathered my ingredients and got ready for a day of ice cream making… only to realize that my peaches mysteriously disappeared.

Does that ever happen to you? You go to the store and you know you purchased something but then as soon as you go to actually use it… it’s nowhere to be found? Happens to me all the time, guys. Seriously. ALL. THE. TIME.

I wasn’t going to let this hiccup derail me though, so what if I was missing one of the three main ingredients of making this ice cream? We are chefs, we improvise!

So improvise I did – with cherries. The other recipe I’m dying to make from this book is the White House Cherry Ice Cream, but it requires something called “cherry blossom extract” which is a bit outlandish for the home cook and I haven’t yet been able to justify the purchase… so I took the cherry swirl from that recipe and used it in place of the peach jam from my original recipe and – TADAA!

cherry pop 1

Cream biscuits with cherries and ice cream – but that’s a bit of a mouthful so let’s just call it “Cherries and cream biscuit ice cream.” I guess that’s a bit of a mouthful too.

The slight cherry syrup is bright and crisp and pairs perfectly with the sweet ice cream base and the not-too-sweet tender biscuits. Oh, and I made these into Popsicle molds because I couldn’t help myself.

They are amazing.

[ Note: THIS IS NOT A SPONSORED POST – Jeni’s Splendid Ice Creams has nothing to do with this post and doesn’t even know I exist – I just love them SO MUCH that I really think you should buy their books, check to see if they are at your local grocer, or even if you might be lucky enough to have one of their scoop shops nearby! ]

You can get their new book here: (It’s only $11.99 so you really have no excuse not to buy it)

or pick up a copy of their original book (it’s only $9.99 right now, guys!)

cherries and cream biscuit pops

Yield: 12 pops, with some left over

Ingredients

    For the ice cream base
  • 1 1/4 cups heavy cream
  • 2 tablespoons cornstarch
  • 3 ounces cream cheese, softened
  • 1/4 teaspoon sea salt
  • 2/3 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 2 cups buttermilk
  • 1/2 cup sweet cream shortcakes (recipe below)
  • 1/4 cup cherry swirl (recipe below)
  • For the shortcake biscuits
  • 1 1/2 cups self-rising flour (or add 1 1/2 teaspoons baking powder + 1/4 teaspoon salt to 1 cup all-purpose flour and whisk well to combine)
  • 2 tablespoons unsalted butter, chilled
  • 1 tablespoon granulated sugar (optional)
  • 1 1/3 cups heavy cream
  • For cherry swirl
  • 1 cup pitted cherries (I used frozen)
  • 1/4 cup dried cherries
  • 3/4 cup granulated sugar
  • 1/3 cup water

Instructions

    Make your ice cream base:
  1. Fill a large bowl with ice water and set aside (this will be your ice bath)
  2. In a small bowl or ramekin, mix 1/4 cup of heavy cream with the cornstarch and set aside.
  3. In a medium mixing bowl, whisk cream cheese and salt together until smooth.
  4. In a large saucepan over medium-high heat, cook the remaining cream with the sugar and corn syrup until it comes to a boil.
  5. Boil the mixture for 4 minutes and remove from heat to whisk in the cornstarch mixture. Return the saucepan to heat and cook, stirring, until slightly thickened (about 20 seconds).
  6. Gradually whisk the cream mixture into the cream cheese until smooth, then stir in the buttermilk.
  7. Pour mixture into a 1-gallon ziploc bag and submerge in ice bath about 30 minutes.
  8. Transfer the ice cream base to the refrigerator until you are ready to churn your ice cream.
  9. Make the shortcake biscuits:
  10. Preheat oven to 450F and line a 8 inch baking pan with parchment.
  11. Pulse flour, sugar, and butter in a food processor until the butter is in pea-sized pieces. Add cream and pulse just unti lthe dough comes togehter.
  12. Turn the dough out onto a lightly floured surface and press it together.
  13. Fold the dough over itself, gently kneading, few times until it is no longer clumpy. Spread/press dough into the prepared pan and bake for about 20 minutes until golden brown on top.
  14. Allow to cool completely, then crumble shortcake until you have 1/2 cup of biscuit crumbles. Set aside.
  15. You will have a lot of shortcake left over. (What a problem to have!) I cut mine into individual servings and wrapped them and put them in the freezer for when the urge for shortcake strikes.
  16. Make the cherry swirl:
  17. Combine cherries, sugar, and water in a saucepan over medium-high heat and bring to a boil. Boil about 5 minutes until sugar is dissolved, stirring frequently.
  18. Remove cherries from heat and allow to cool to room temperature.
  19. You have the option to drain and/or puree the strawberries, I left my sauce as-is and just didn't add all of the liquid when mixing the cherries into the ice cream.
  20. Churn and assemble the ice cream:
  21. When ready to churn, pour ice cream base into frozen canister and spin until thick and creamy.
  22. If making pops:
  23. Layer into ice pop molds (ice cream, cherries, biscuits, repeat) starting and ending with the ice cream. Leave 1/4-inch gap at the top of the ice cream molds (it will expand when it freezes). Top with lid and insert popsicle sticks - freeze until completely solid.
  24. You will have extra of everything - I layered my extra into a smaller storage container and had scoopable ice cream as well (hooray!)
  25. To remove mine, I wrapped whatever popsicle I was removing with a damp warm towel and wiggled until the popsicle came free.
  26. If making standard ice cream:
  27. Layer ice cream into storage container, layering with biscuits and cherries. Press parchment paper onto the top and cover with lid. Place in freezer and freeze until firm.

Notes

*You will have extra of everything - I layered my extra into a smaller storage container and had scoopable ice cream as well (hooray!)

*To remove my popsfrom their molds, I wrapped whatever popsicle I was removing with a damp warm towel and wiggled until the popsicle came free.

http://wee-eats.com/2014/08/25/cherries-and-cream-biscuit-pops/

an ode to jeni’s

choco ice cream main

Generally speaking, I’m not big on ice cream. I can eat soft serve and frozen yogurt all day long, but ice cream is just too… cold. Or hard. Or something. Definitely too something. There is one exception to this – my annual trip home to Columbus always has a planned stop at Jeni’s Splendid Ice Cream. Jeni’s is the best ice cream I have ever put in my mouth, and now that I live 2,000 miles away I have no way to fulfill my Jeni’s cravings (Shipping is $35!!! I don’t know what’s more crazy – that they charge $35 –with a $65 minimum purchase– or that I debate paying that much just to have it!).

I’m super excited, too, because Jeni’s has been getting all kinds of attention lately. They’ve been featured over and over in various lists of the country’s best ice cream spots. I won’t be as excited when I head back to their store and find them even more jam-packed than usual, but for now I’m happy for them. At the same time, I hate everyone who gets to go there, while I’m left to shake like fiend 2,000 miles away. [Dear Jeni’s, please come to Scottsdale/Phoenix area – I need you.]

It was 118 degrees out this day, this poor scoop of ice cream didn’t stand a chance…

Then, a glimmer of hope, a small ray of sunshine in my dark, Jeni-less life. Jeni just released a cookbook! All of my favorite ice cream concoctions were finally at my fingertips… I was drooling just thinking about it. I ordered the book as soon as I was able and anxiously awaited its arrival. I knew it wouldn’t be as good as eating Jeni’s authentic ice cream, but it should at least get me through those rough patches where I really just need my Jeni’s fix.

It was really difficult to decide which recipe to make first, in the end I settled on what appeared to be pretty much the easiest ice cream recipe I’ve ever seen in my life. No tempering egg yolks, no whisking until my arm wants to fall off… the hardest part of this recipe was waiting until it was cold enough to eat. (Then again, I like eating the less-frozen version of ice cream better anyway). Even after it’s completed the freezing process (which took somewhere longer than 4 hours but less than 24 hours), this ice cream is super creamy and melts into pure chocolate bliss once it hits your tongue. It’s like eating a frozen truffle – well, the inside of a frozen truffle. God, this stuff was good, my mouth is watering again just thinking about it…

I really wish I could have taken some better pictures, but even our A/C can’t take the bite out of a 118 degree day. Maybe next time  😉 For now, you can use this on its own, or make ice cream sandwiches!

Moral of the story? BUY JENI’S ICE CREAM BOOK – unless you’re in Columbus, then just go there!

{A huge “thank you” to Jeni’s publisher for giving me permission to post this recipe}

The Milkiest Chocolate Ice Cream in the WorldJeni’s Splendid Ice Cream at Home c/o Artisan Publishers

Print Me!

  • 1 C whole milk
  • 1 Tbsp + 1 tsp cornstarch
  • 2 oz bittersweet or semisweet chocolate (I used Trader Joe’s 72% Dark, figuring it was close enough)
  • 1/4 C heavy cream
  • 1 C evaporated milk
  • 2/3 C sugar
  • 2 Tbsp light corn syrup
  • 1/3 C unsweetened cocoa powder
  • 1/4 tsp fine sea salt

1. Mix 2 tablespoons of the milk with the cornstarch in a small bowl (this is called “making a slurry”). Set aside.

2. Chop chocolate and put it into a medium bowl. Fill a separate large bowl with ice water.

3. Combine the remaining milk, the cream, evaporated milk, sugar, and corn syrup in a large saucepan and bring to a rolling boil over medium-high heat. Add the cocoa, whisking until well-mixed. Continue boiling for 4 minutes.

4. Remove the pan from heat and gradually whisk in the cornstarch slurry. Return to heat and bring back to a boil, stirring with a spatula, until slightly thickened (about 1 minute).

5. Gradually whisk the hot milk mixture into the chocolate. Add salt and whisk until chocolate is melted and mixture is smooth.

6. Pour mixture into a 1-gallon freezer bag and submerge sealed bag in ice water until cold (appx 30 minutes).

7. Pour bag contents into frozen ice cream machine and spin until thick and creamy (about 25 minutes in Cuisinart 2 gallon machine).

8. Transfer ice cream to mouth storage container and press a sheet of parchment directly against the surface. At this point it is basically soft serve ice cream, go ahead – try a bite. Freeze until firm – at least 4 hours. (At the 4 hour mark, mine was still rather soft. Mom described the ice cream as being “like a frozen chocolate pudding” – I didn’t check it again until the next day when it was completely firm). Once firm the ice cream still melts like a divine chocolate truffle when it hits your tongue.