We’re lucky here in the Quad Cities to have one of the best ice cream makers in the country right on our doorstep, but there’s nothing quite as sublime as homemade ice cream – sweet and creamy, mixed to your taste with your favorite ingredients. Learn how to take your ice cream up a step into artistry with Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. You’ll never look back.

Each recipe in this book has been repeatedly tested by Jeni at home using only¬†readily available home equipment. She shows that unique flavor combinations and creamy consistency are easily in reach. Lots of yummy pictures, friendly practical advice and personal stories make this book a pleasure to read. As well as ice cream, there are recipes for frozen yogurt and sorbets and suggestions for decadent desserts – such as a “Tuscan Sundae” made up of Salty Carmel ice cream, honey and vin santo sauce, biscotti and whipped cream.

Just reading through the names of the flavors is addicting and fun. Who could resist “Baked Alaska Pie Ice Cream”, “Watermelon Lemondae Sorbet” or “Roasted Strawberry and Buttermilk Ice Cream”. And though I think I”ll pass on the “Cucumber, Honeydew and Cayenne Frozen Yogurt”¬† and the “Celery Ice Cream”, call me the minute you make “The Darkest Chocolate Ice Cream in the World”. I’ll bring my own spoon.