Jeni Britton Bauer

For some great visionaries, it’s “kill two birds with one stone.” In Jeni Britton Bauer’s case, the phrase should be “kill two birds with one ice cream.” Bauer is the innovator behind Jeni’s Splendid Ice Creams, the artisan ice cream brand that uses grass-fed cows, local Ohio dairy farms, and the highest quality ingredients to create ice cream that makes a statement. Bauer draws inspiration from the concepts behind the traditional pastry kitchen, but her flavors are far less orthodox. She constantly challenges sweetness, putting more of an emphasis on variety and creativity. With flavors like Bangkok Peanut, Whiskey & Pecans and Riesling Poached Pear sorbet, it’s no wonder “sweet” suddenly seems on its way out…

Describe your ideal food day…

Morning: Toasted and heavily buttered sourdough (with butter that I made from Snowville cream) with a slice of tomato and some salt. French-pressed dark coffee with heavy cream (poured from a small spouted container). Newspaper.

Midday: Mortadella, sauerkraut and mayo on toasted, buttered pumpernickel. Coffee.

Late day: A variety of very cold shellfish on a large, tiered platter and Hellmann’s mayo. Belgian beers. Friends.

Your go-to dessert…

A giant sharable board of Eton Mess with fruits or berries, crushed fresh meringues, ice cream, sorbet, too much whipped cream and some fresh herbs. Served in the middle of the table for guests to serve themselves.

Can you share an ice cream recipe with us?

I can give you the Eton Mess recipe (See below). Or any other!

What would your last meal be?

Rare Pigeon with Roasted Grapes from the Bastide du Moustiers. I had it a few years ago and I’ve never been able to get it off my mind.

How do you start your day?

Thrown into the fire.

Favorite place to travel for food?

In and around Nice, France.

What ingredient do you consider overrated?

Egg yolks in ice cream.

What ingredient are you convinced makes everything better?


Your afternoon snack…

We have an ice cream tasting most days at 3pm. It’s built into my life.

What’s always in your fridge?

Snowville grass-pastured milk and cream, maille mustard, cornichons, jams, several varieties of olives, lots of pickles.

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