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Frozen genius: Jeni’s Splendid (beer) Ice Creams

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A single spoonful of Jeni Britton Bauer’s ice cream is life-changing: It’s probably that good because Bauer is that good to her ice cream. While most creameries use egg yolks as a thickener, Bauer uses just fat-rich milk from grass-fed Ohio cows, and only hand-selected ingredients make it into the pints she ships nation-wide. That means her vanilla isn’t just vanilla (it’s vanilla made with Ugandan beans exclusively picked for her), and the Riesling Poached Pear Sorbet features a sweet vintage from a local winery. When Bauer works with beer, she maintains the artisanship of the brewer: The Cherry Lambic Sorbet actually tastes like a kriek, with a near-fizzy texture and earthy bite. Right now, score the limited- edition Yazoo Sue with Rosemary Bar Nuts, for which Bauer coats bar nuts in brown sugar, rosemary and cayenne, then folds them into a base made with Yazoo Brewing’s smoked porter—think butter pecan with a spicy kick.


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