Hello and welcome to the final installment of our 2015 Jeni’s Spinalong Project! There are no plans yet to carry this into 2016, but I’m pretty sure Ms Table is going to try to talk me into it… We’ll see. Continue reading
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Jeni’s Spinalong #5 – November Feels
Our November spinalong was a little bit different from the rest of this series in that we had no rules or themes to follow – Just all of our November feels all wrapped up (or should I say, “churned up”?) into one delicious ice cream.
Jeni’s Spinalong #4 – Salty Vanilla Frozen Custard with Halloween Candy
With the extension and expansion of our Jeni’s Spinalong project we’ve gone monthly! This gives us a much better grasp of being able to have a “month-centric” theme. For me, October is a lot of things. It is colorful fall leaves, brisk cool air (well, it used to be at least). Since October in Phoenix is apparently a high of 106 today, it’s hard to get into those “cool fall flavors” so I stuck with something that can be “October-y” wherever you are in the country – HALLOWEEN!
Meanwhile, Shannon over at A Periodic Table made a super alluring PB+J Sandwich with Milk Ice Cream Terrine because she wants me to die from excitement. Continue reading
Jeni’s Spinalong #3 – S’mores Ice Cream with Toasted Marshmallow and Fudge Ripple
With the third installment of our Jeni’s Spinalong Series, Mrs. Table and I chose a nice, broad theme. Our original plan was a “back to school” theme, during which we discovered that we were creating quite literally the same. exact. ice cream. So, we decided to think bigger and broader with this month’s theme and went for a simple: “Welcome to Fall” theme, or -more accurately – our feels about fall. The recipe requirement? Gravel. Continue reading
jeni’s mochi cake
When I first saw the recipe for Jeni’s mochi cake in her newest book, Jeni’s Splendid Ice Cream Desserts, I was instantly intrigued. Jeni chose this cake for her ice cream recipes because instead of hardening, the cake stays soft and chewy when frozen. At room temperature, the cake is springy, spongy, and delightfully chewy. Like the Japanese mochi, but in pound cake form. Continue reading
