Jenni's Ice Cream Delivery: Indulge In Deliciousness At Your Doorstep

Jenni's Ice Cream Delivery: Indulge In Deliciousness At Your Doorstep

Posted on
Jeni's Splendid Ice Creams Brown Butter Almond Brittle Ice Cream (1 pt
Jeni's Splendid Ice Creams Brown Butter Almond Brittle Ice Cream (1 pt from www.instacart.com

If you’re a true ice cream lover, you’ll know the struggle of craving it in the middle of the night but not finding any in your freezer. Or worse, when you’re too lazy to step out and get some. That’s where Jenni’s ice cream delivery comes to the rescue! With its wide range of flavors and convenient doorstep delivery, you can now indulge in creamy, dreamy goodness anytime, anywhere.

Recipe 1: Brown Butter Almond Brittle Ice Cream

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 4 egg yolks
  • 4 tablespoons unsalted butter
  • ¾ cup sliced almonds
  • 1 teaspoon sea salt

Instructions:

  1. In a large saucepan, heat the cream, milk, and half the sugar over medium heat until it comes to a simmer.
  2. In a separate bowl, whisk the egg yolks and remaining sugar until light and fluffy.
  3. Slowly pour the hot cream mixture into the egg mixture while whisking constantly.
  4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
  5. Remove from heat and stir in the butter until it’s completely melted and combined.
  6. In a separate pan, toast the almonds until golden brown and fragrant.
  7. Add the almonds and salt to the ice cream base and let it cool completely.
  8. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
  9. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.
See also  The Best No Sugar Salad Dressing Recipes To Add Flavor To Your Greens

Nutritional Information:

Serving size: ½ cup
Calories: 350
Fat: 27g
Saturated Fat: 14g
Cholesterol: 160mg
Sodium: 160mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 23g
Protein: 5g

Cooking Time:

Preparation time: 20 minutes
Cooking time: 20 minutes
Churning time: 20 minutes
Freezing time: 4 hours

Equipment:

Saucepan
Whisk
Mixing bowl
Ice cream maker
Freezer-safe container

Serving Suggestions:

Serve in a bowl with a drizzle of caramel sauce and a sprinkle of sea salt.

Variations:

Replace almonds with pecans or hazelnuts for a different flavor and texture.

Substitutions:

Use half-and-half instead of heavy cream for a lighter version.

Storage:

Store in the freezer for up to 2 weeks.

Tips:

  • Make sure to cook the custard base over low heat to prevent curdling or scrambling.
  • Let the ice cream base cool completely before churning to ensure a smooth texture.
  • Toast the almonds until they’re golden and fragrant to enhance their flavor.

Frequently Asked Questions:

Can I use salted butter instead of unsalted?

Yes, but omit the additional salt in the recipe.

Do I need to heat the almonds before adding them to the ice cream base?

No, toasting the almonds is enough to infuse their flavor into the ice cream.

Recipe 2: Dark Chocolate Peppermint Ice Cream

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 4 egg yolks
  • 8 oz. dark chocolate, chopped
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup crushed candy canes

Instructions:

  1. In a large saucepan, heat the cream, milk, and half the sugar over medium heat until it comes to a simmer.
  2. In a separate bowl, whisk the egg yolks and remaining sugar until light and fluffy.
  3. Slowly pour the hot cream mixture into the egg mixture while whisking constantly.
  4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
  5. Remove from heat and stir in the chopped chocolate, peppermint extract, vanilla extract, and salt until the chocolate is completely melted and combined.
  6. Let the mixture cool completely, then chill in the refrigerator for at least 2 hours.
  7. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
  8. Stir in the crushed candy canes and transfer to a freezer-safe container.
  9. Freeze until firm, at least 4 hours.
See also  Delicious Ice Cream In Japanese: Satisfy Your Sweet Tooth

Nutritional Information:

Serving size: ½ cup
Calories: 420
Fat: 30g
Saturated Fat: 18g
Cholesterol: 160mg
Sodium: 90mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 30g
Protein: 5g

Cooking Time:

Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Churning time: 20 minutes
Freezing time: 4 hours

Equipment:

Saucepan
Whisk
Mixing bowl
Ice cream maker
Freezer-safe container

Serving Suggestions:

Serve in a cone or bowl with extra crushed candy canes on top.

Variations:

Use milk chocolate or white chocolate instead of dark chocolate for a milder flavor.

Substitutions:

Use almond or coconut milk instead of whole milk for a dairy-free version.

Storage:

Store in the freezer for up to 2 weeks.

Tips:

  • Chop the chocolate into small pieces for easier melting.
  • Chill the ice cream base thoroughly before churning to ensure a smooth texture.
  • Crush the candy canes into small pieces for even distribution in the ice cream.

Frequently Asked Questions:

Can I use peppermint oil instead of peppermint extract?

Yes, but use only a drop or two as it’s more potent than extract.

Can I use other types of candy instead of candy canes?

Yes, crushed chocolate chips or toffee bits would work well.

Conclusion

Jenni’s ice cream delivery is a game-changer for all ice cream fans out there. With its easy and convenient service, you can now enjoy artisanal ice cream flavors without even leaving your home. Whether you’re in the mood for a nutty, buttery delight or a cool, minty treat, these recipes will satisfy your cravings and leave you wanting more. Try them out for yourself and experience the joy of homemade ice cream with a gourmet twist.

See also  Delicious Butterfly Lamb Cooking Time Recipes

Share this post: