Ice creams built from the ground up with superlative ingredients.
Our first location in St. Louis is in the Central West End district near Forest Park—a.k.a. the “Heart of St. Louis.” Find us in the historic, architecturally rich neighborhood next to the great long-running bookseller Left Bank, and in the company of Brasserie by Niche, the Block butcher and bar, Central Table Food Hall, and venerable St. Louis indie grocer Straub’s, which has carried our pints for years.
Hi, I'm Jenny Britton Bauer, founder of Jenny'splendid Ice Creams in Col I've been making ice cream since 1996. And in the past 15 years, I've learned a lot about what it takes to make the most delicious artisanal ice creams. There are four facets to artisanal ice creams. Taste, texture, consistency, and finish. And at Jenny's, that's what we strive for in every scoop. Have you ever tried making ice cream at home? Traditionally, homemade ice cream is icy, cr Ice cream belongs on a cone. If you can't scoop it, you can't lick it. So a few years ago, I decided to throw out all of the old recipes and start from scratch to create a new technique that will allow you to make the same artisanal quality ice creams that we do at Jenny'splendid Ice Creams at home. So in the book, you'll find all of your favorite Jenny's flavors, salty caramel, wild berry lavender, Queen's City Cayenne. But even better, you'll be able to use the techniques in this book to create your own signature flavors to enjoy and share with family and friends.