I have a major sweet tooth. Jonathann, on the other hand, has a take-it-or-leave-it attitude when it comes to most sweets. The exception is ice cream, especially one particular type of ice cream: Jeni’s.
Jeni’s is the namesake of Jeni Britton Bauer who opened the first Jeni’s in 2002 in Ohio. Jeni has published a cookbook that the Wall Street Journal considers the “homemade-ice-cream-making Bible” and which earned her a James Beard Award. Most importantly, however, Jeni’s ice cream amazingly delicious. It is really the best, and Nashville is so lucky to have the only store outside of Ohio.
The store is located in East Nashville on Eastland Avenue next to the Silly Goose and Ugly Mugs. Each ice cream is made with simple, fresh ingredients. There are so many innovative flavors that it is always hard to choose, but don’t worry, the people behind the counter are always ready to provide you as many samples as you need to make your choice.
Jonathann and I have made two trips to Jeni’s in the past couple of weeks. On one visit, we got a scoop of absinthe and meringue and a scoop of guava. The absinthe and meringue tasted of licorice and had chunks of soft and chewy meringue. The guava ice cream was amazing. Its base was little tart, and it was laced with sweet guava paste. This flavor took me back to great memories of my Cuban father showing me how to assemble a traditional dessert of Galletas Marias and guava paste with a schmear (that’s Yiddish for spread or smear–we’re pretty multicultural over here at BullEagle) of cream cheese in the middle. Amazing.
On our second visit, Jonathann and I returned to an old favorite: the Black and Tan Sundae. The Black and Tan is salted caramel ice cream, with salted almonds, hot fudge sauce, and caramel all over a thick piece of chocolate stout cake and topped with fresh whipped cream. Seriously, this sundae is amazing. Bring friends to share with because it is also huge, but let’s get real, I could eat one every day. . . by myself.