I don`t think Southern California has decided what weather it wants to feel like for the past months. It`ll be cold and gloomy for 2 weeks, then hot and sunny the next week. Well, I guess it doesn`t matter to me, because when it comes to ice cream, I always help myself to some.
On a whim I decided to finally buy the Jeni`s Splendid Ice Cream At Home book. You know how there are days, okay, for me, there are many days, where I just feel like buying something. I`m sure it`s unhealthy, but it is what it is. Some days, I want to buy large size milk tea boba. Others, I want to buy cookbooks.
Anyway, Jeni’s recently opened a location in Los Angeles and I`ve been dying to go. I have yet to go since it`s over an hour drive away from me. One day I decided to go before dropping my sister off at UCLA, but sometimes the world is mean, and the shop was closed because they had a recall. Oh well, I guess I will just stick to making her amazing ice creams at home! (It has reopened now, though!)
There isn`t a green tea ice cream recipe in the book, but I used her base recipe to create one because I love green tea flavored anything! One thing I adore about Jeni’s ice cream recipe is the fact that it doesn`t require egg yolks. Yay! I don`t want to worry about having tons of leftover egg whites. Or, buying lots of eggs just to make ice cream. Sometimes eggs can get pricey! (Maybe it`s just me.)
I already have green tea ice cream recipes on the blog, but can you really get enough? Plus, this is a different technique! I loved this ice cream and the added chocolate crunch is a great texture addition!
Scoop, scoop! Who needs a bowl? Just scoop from the container.