Owner and operator of Jeni's Splendid Ice Creams, Jeni Britton Bauer, follows her 2011 James Beard Award-winning cookbook that introduced her ice creams with one that transforms them into splendid creations.

She opens the book with an ice cream-making tutorial, moving from her house base to a variety of tantalizing flavors, frozen custard, frozen yogurt, soft serve, sorbet, and Creme Sans Lait - dairy-free vegan ice cream.

The Bakehouse section is chock-full of beloved ice cream combos: cakes, cobblers, crisps, cookies and cream puffs.

Less familiar but pleasing partnerships are built with bread pudding, biscuits, waffles, empanadas and corn fritters, recipes included for all.

The Sundae Bar section seduces with a dazzling panoply of sundaes, parfaits, ice cream cakes and cocktails.

Basics closes the book with sauces, jams, glazes and Jeni's unique mix-ins: crunchy gravels.

Get out that ice cream machine and indulge your inner 8-year-old. Artisan Books. $23.95.

Jeni's Splendid Ice Creams has opened its newest scoop shop at 499 King St.

Fresh Peach Frozen Yogurt

Makes about 1 quart

For frozen yogurt base:

1 quart plain low-fat yogurt

2/3 cup buttermilk (or additional whole milk)

1 cup whole milk

2 tablespoons cornstarch

2 ounces (4 tablespoons) cream cheese, softened

1/4 teaspoon fine sea salt

1/2 cup heavy cream

2/3 cup sugar

1/4 cup light corn syrup

For peach puree:

2 to 3 ripe golden peaches, peeled, pitted, and cut into rough chunks

1/3 cup sugar

1/4 cup fresh lemon juice (from about 2 lemons)

Advance prep

For the strained yogurt: Set a sieve over a bowl and line it with two layers of cheesecloth. Pour the yogurt into the sieve, cover with plastic wrap, and refrigerate for 6 to 8 hours to drain. Discard the liquid and measure out 1 1/4 cups strained yogurt. Add the buttermilk and set aside.

Prep

For the frozen yogurt: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Whisk the cream cheese and salt in a medium bowl until smooth.

Fill a large bowl with ice and water.

For the peach puree:

Puree the peaches in a food processor. Transfer 2/3 cup of the puree to a small bowl. Reserve the rest for another use.

Combine the sugar and lemon juice in a medium saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Add to the peach puree and let cool.

Cook:

Combine the remaining milk, the cream, sugar and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

Chill:

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 11/4 cups yogurt and the peach puree. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze:

Remove the frozen canister from the freezer, assemble your ice cream machine, and turn it on. Pour the frozen yogurt base into the frozen canister and spin until thick and creamy.

Pack the frozen yogurt 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.

Excerpted from "Jeni's Splendid Ice Cream Desserts" by Jeni Britton Bauer (Artisan Books). Copyright 2014.