Are Jeni’s seasonal flavors available year-round?

No, most are released for a limited time during specific seasons—like Pumpkin 5-Spice in fall or Hot Toddy Sorbet in winter.

What makes seasonal flavors special?

They showcase seasonal produce and festive flavors, often highlighting nostalgic holiday pairings.

Jeni’s Seasonal & Special Releases: Limited-Time Scoops

Celebrate the seasons with Jeni Britton Bauer’s limited-edition flavors—Pumpkin 5-Spice, Cranberry Royale Sorbet, Sweet Potato with Torched Marshmallows, Sun-Popped Corn, Savannah Buttermint, and Hot Toddy Sorbet.

From cozy fall spices to sparkling holiday scoops, these limited releases capture the flavors of each season. Expect spice-forward bases, jewel-toned sorbets, crunchy mix-ins that stay crisp, and the occasional festive splash of booze. New and updated recipes under this topic auto‑populate below.

Quick picks (choose your vibe)

Fall & warm spices: Pumpkin 5‑Spice, Sweet Potato w/ Torched Marshmallows
Crisp & bright: Cranberry Royale Sorbet, Savannah Buttermint
Playful & nostalgic: Sun‑Popped Corn
Cozy & festive: Hot Toddy Sorbet (boozy citrus‑tea notes)

Seasonal calendar at a glance

Season	Flavor ideas	Notes
Autumn	Pumpkin 5‑Spice, Sweet Potato + Marshmallow	Roast purées to drive off water; bloom spices in warm dairy
Winter	Hot Toddy Sorbet, Buttermint	Balance alcohol; keep mint light and creamy, not icy
Spring	Citrus spritz riffs, berry sorbets	Add zest to base; juice as thick ripple or sorbet
Summer	Sun‑Popped Corn, stone‑fruit swirls	Infuse dairy with toasted corn; keep fruit compotes glossy‑thick

Base & sorbet tweaks (season‑friendly)

Style	Use it when	Key ratios / tips
Jeni‑style base (egg‑free)	most dairy flavors	~12–14% fat; 20–60 g cream cheese / L; 1–2 Tbsp cornstarch; 2–4 Tbsp glucose
Roasted veg purée base	pumpkin / sweet potato	Roast to reduce water; whisk purée into warm base; adjust salt + spice after cooling
Mint dairy base	buttermint	Steep crushed mint briefly, strain; reinforce with natural extract sparingly
Boozy sorbet	hot toddy / royale	Keep total alcohol ≤2–3%; use simple syrup + citrus; add booze off heat

Chill rule: Ice‑bath the cooked base → chill overnight at 4 °C → churn at 4–8 °C for best texture.

Flavor playbook (limited releases)

Flavor	Core idea	How to nail it	Mix‑ins / swirls
Pumpkin 5‑Spice	deep roasted pumpkin + five‑spice warmth	Roast pumpkin 190 °C (375 °F) 20–25 min; bloom five‑spice in warm dairy; sweeten slightly higher to balance spice	Ginger snap crumble (very dry), caramel ribbon
Cranberry Royale Sorbet	bright cranberry, light fizz vibe	Cook cranberries with sugar to glossy; finish with splash of sparkling wine off heat	Candied orange peel; vanilla bean sugar
Sweet Potato w/ Torched Marshmallows	silky sweet‑potato base + toasted marshmallow	Roast purée; fold marshmallow cream as cool ripple; toast mini marshmallows on top when serving	Graham crunch; salted caramel thread
Sun‑Popped Corn	corn‑infused dairy, nostalgic popcorn	Toast popcorn; steep in hot dairy 10–15 min; strain fine; add a pinch of salt	Brown‑butter crumb; caramel corn bits (very dry)
Savannah Buttermint	cool mint, buttery vanilla	Steep fresh mint briefly; reinforce with tiny mint extract; emulsify with cream cheese for chew	White chocolate shards; crushed butter mints (dry)
Hot Toddy Sorbet	lemon, honey, tea + whiskey/rum warmth	Make strong tea syrup; add lemon + honey; stir booze off heat; keep ABV ≤3%	Candied ginger; lemon zest sugar

Ripple & mix‑in science (so they don’t disappear)

Keep ripples thick—spoon‑drop consistency forms ribbons instead of streaks.
Dry stays dry. Bake crumbs a bit longer at slightly lower temp; cool fully before folding.
Layer, don’t fold: container → 1/3 churn → ripple/mix‑ins → repeat.

Make‑ahead & storage (at a glance)

Item / Component	Fridge	Freezer	Notes
Cooked base (chilled)	48 h	1–2 months	Freeze flat; thaw in fridge overnight
Spice syrups / fruit ripples	7–10 days	1–2 months	Reduce until glossy; cool before layering
Crumbs/brittles	airtight	1–2 weeks	Add at churn end to stay crunchy
Finished ice cream / sorbet	—	2–4 weeks	Best texture in 7–10 days; parchment on surface

Techniques that make the difference

Roast purées first. Drives off water (less iciness) and builds flavor.
Bloom spices in fat. Warm spices in dairy or butter to unlock aroma; adjust salt after cooling.
Alcohol control. Measure ABV; keep final mix ≤3% to avoid slush; use glucose to help body.
Mint clarity. Steep fresh mint lightly and strain; add a dash of extract for consistent mint without bitterness.

Troubleshooting

Problem	Likely cause	Quick fix
Icy texture	Watery purée/ripple; under‑chilled base	Roast/reduce further; add a bit more glucose; chill overnight
Flat spice flavor	Spices added cold or old	Bloom spices in warm fat; use fresher spices; salt after cooling
Slushy sorbet	Alcohol too high	Reduce booze; increase syrup solids; harden longer
Mint tastes soapy	Over‑steeped mint	Shorten steep; strain immediately; rely on tiny extract dose

Serving ideas

Pumpkin 5‑Spice with ginger snap crumble and caramel drizzle
Cranberry Royale Sorbet with candied orange peel and a sprinkle of vanilla sugar
Sun‑Popped Corn scoops with brown‑butter crumbs
Hot Toddy Sorbet with candied ginger on top

FAQs

Are these flavors available year‑round?
Usually not—most are limited releases tied to the season, though you can batch components and freeze for later.

How do I scale for a party?
Keep fat ~12–14%, sugar 15–18% of mix; chill bases overnight; harden finished pints 4–6 h before serving.

What if I can’t find fresh mint/pumpkin?
Use quality mint extract sparingly; for pumpkin/sweet potato, canned purée works—roast on a sheet pan 10–15 min to concentrate first.