Jeni’s Splendid Ice Cream Desserts & Recipe

2 Comments By 
| Originally Published: July 1, 2014

We would argue that there’s nothing better on a scorching summer day than a refreshing ice cream cone – and we don’t mean your basic vanilla or strawberry. Stop in to Jeni’s Splendid Ice Creams, with two locations in Nashville, for unique and delicious flavors like Goat Cheese with Red Cherries, Wildberry Lavender and the peanut-chocolate combo aptly named The Buckeye State.

If you want to take it a step further, here’s your chance. According to founder Jeni Britton Bauer, what you serve with ice cream is just as important as the frozen treat itself. In her new cookbook, Jeni’s Splendid Ice Cream Desserts, she justifies her statement with recipes for impressive ice cream-centric desserts that feature other components like cakes, pies, pastries and more. And to give you a sneak peak, try Jeni’s Stone Fruit Sorbet recipe for yourself, shown below. *Note: You will need an ice cream machine to make.

Stone Fruit Sorbet

Stone Fruit Sorbet

  • 2 pounds stone fruits (such as 1 medium peach, peeled, 2 large plums, 4 apricots and 16 dark red cherries, pitted)
  • 2/3 cup sugar
  • 1/3 cup light corn syrup
  • 1/4 cup stone fruit vodka
  1. Puree the fruit in a food processor until smooth.
  2. Combine the pureed fruit, sugar and corn syrup in a 4-quart saucepan and bring to a simmer, stirring to dissolve the sugar. Remove from heat, transfer to a medium bowl, and let cool.
  3. Strain the mixture through a sieve into another bowl. Place in the refrigerator and chill for at least 2 hours.
  4. Remove the sorbet base from the refrigerator and stir in the vodka. Remove the frozen canister from the freezer, assemble your ice cream machine and turn it on. Pour the sorbet base into the canister and spin just until it is the consistency of very softly whipped cream. Pack the sorbet into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.


  1. Patricia Chastain

    September 29, 2018 at 10:57 pm

    Love the Apple Bundt Cake Receipe in the fall edition. My daughter made it todya and it is wonderful. Thanks, Patricia Chastain


    March 14, 2019 at 11:51 am

    The Apple Bundt Cake was delicious. Love all of your receipes

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