Jeni's first book achieved what no other book had: it taught readers how to make fabulously creamy and scoopable ice cream in an inexpensive home machine. In her second book, new flavours of ice cream melt deliciously onto hot brown Bettys, cobblers, and sweet empanadas. Bright new sundaes are topped with bold new sauces and then get sprinkled with crumbly 'gravels' made from homemade baked donuts, honey corn bread, or French toast. Her one-of-a-kind baked goods not only are served with ice cream, they get incorporated into the ice cream base itself.