If you’re looking to learn how to make addictively scoopable ice cream at home, here’s your chance to learn from the ice cream goddess herself, Jeni Britton Bauer.
Owner of ten (and counting) scoop shops, including one in East Nashville, Jeni has perfected a plethora of recipes for ice creams made with artisanal ingredients and high quality milk that let her unique flavor combinations shine.
In this demonstration class, Jeni will show you firsthand how to make some of the treats featured in her book, Jeni’s Splendid Ice Creams at Home. Jeni will start by making her delectable ice cream base, a recipe she perfected using simple home tools. Then she’ll show you how to build on this basic recipe to create exciting flavors that are sure to delight your family and friends. Finally, Jeni will share how easy it is to create a beautiful sundae, using seasonal ingredients.
Space is strictly limited. Secure your spot today!
This class has already occurred.
Saturday June 8, 2013
12:00PM - 2:00PM
Jeni Britton Bauer has honed her ice cream-making skills for more than 15 years and is the author of The New York Times best selling Jeni’s Splendid Ice Creams at Home.
Jeni opened Jeni’s Splendid Ice Creams in 2002 in Columbus, Ohio's North Market, and now her company operates ten scoop shops in Ohio and one in Tennessee. Pints and ice cream sandwiches are also available at more than 750 groceries coast to coast, as well as online at jenis.com. Jeni's ice creams have been praised by Time (“America’s best”), Cooking Light (“deadly delicious”), and Saveur (“revolutionary”), while Food & Wine stated, “No one makes ice cream like Jeni Britton Bauer.”
Jeni's book, Jeni's Splendid Ice Creams at Home, is the essential resource for making smooth, scoopable ice creams, yogurts, and sorbets in your own kitchen. Published in 2011 and now in its 8th printing, The New York Times best-selling cookbook was dubbed “the homemade-ice cream-making Bible” by The Wall Street Journal, while The Washington Post proclaimed Jeni “an ice cream wizard.” Most recently, the cookbook earned Jeni her first James Beard Award, America's most coveted honor for journalists, broadcast media, and authors writing about food and the culinary arts.