The Profile Dossier: Jeni Britton Bauer, the Artisanal Ice Cream Scientist
"I always felt like entrepreneurship was freedom."
Jeni Britton Bauer is something of a scientist or a mixologist of ... ice cream.
Britton Bauer has perfected nearly every step of the ice-cream-making (and eating) process. She doesn't use stabilizers, emulsifiers, or egg yolks to create her ice cream — and that's by design.
"It’s a very delicate balance, and we’re obsessed with how it melts," she says. "…
