Kudos to Jeni Britton Bauer and her team for handling a recent voluntary recall with humility, grace, and determination. After a sample tested positive for Listeria bacteria, the Columbus, Ohio-based Jeni’s Splendid Ice Creams destroyed 535,000 pounds of ice cream, shuttered all scoop shops (including outposts in Nashville, Atlanta, L.A., and New York), and halted production.

They reworked every aspect of the ice-cream making process while keeping staff on payroll and keeping customers in the know. Because ingredients are hyper-seasonal and locally sourced, some flavors may not be available this season (a trifle, really, with so many great new flavors to try). Look for scoop shops to open beginning this Friday, May 22nd, and for product to be back in grocery stores later this summer.

Jeni’s first cookbook, Jeni’s Splendid Ice Creams at Home, was named one of Cooking Light’s Top 100 Cookbooks of the last 25 years, and her Cherry Lambic Sorbet received our Taste Test Award. Her second book, Jeni’s Splendid Ice Cream Desserts, was released in May of 2014.

Craving ice cream like crazy now? Try a few of our favorite recipes: