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Humphry Slocombe Ice Cream Book Paperback – April 25, 2012
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"These guys make their living creating the most fantastic ice cream and the only possible reasons that they'd sell you the recipes for their bourbon-and-cornflake flavor and the others in this book are that a) they are banking on the fact that the people who buy recipe books are too goddamn lazy to ever make the recipes or b) they are on a nihilistic quest to destroy their own business or c) they are completely insane."
--Ira Glass, NPR's This American LIfe
About the Author
Sean Vahey is operations manager and owner of Humphry Slocombe. He lives in San Francisco.
Paolo Lucchesi is columnist of Inside Scoop for the San Francisco Chronicle. He lives in San Francisco.
Frankie Frankeny is a San Francisco-based food and lifestyle photographer.
More About the AuthorsDiscover books, learn about writers, read author blogs, and more.
Top Customer Reviews
That said I've enjoyed all of the recipes I've tried. Lots of fun off-the-wall flavors.
Sadly, the Humphry Slocombe Ice Cream Book is one of these cookbooks.
I'm a fan of the establishment. I've eaten their delicious ice cream a dozen times, including a flight of beer ice creams during SF beer week. If this was a review of the *place* I'd give them five stars easily. But it's not.
So far I have made the Here's Your Damn Strawberry Ice Cream (twice), the Here's Your Damn Chocolate Ice Cream, Secret Breakfast, the cornflake cookies and the graham crackers. And none of them have worked out properly. One gets the impression that they wrote up one generic recipe for their custard base and copy-pasted it for every ice cream. Or that the baking instructions for the baked goods at the back of the book were rough guesses. I've had to cut the salt in half for every recipe otherwise the ice cream tastes like a salt lick. The cooking times for the chocolate were wildly off. The cornflake cookies were done after 13 minutes--doing it for the recommended 30 would have resulted in charcoal briquettes. And so on.
There are good ideas in here, but the execution is terrible.
Another interesting difference in their ice cream base is the relatively small amount of egg yolks compared to most other recipes I have seen. This can be a bit of a problem for the home cook as its easy for someone like myself, who only makes ice cream once a month at the most, to slightly over cook the custard and end up straining out a bit of scrambled egg. If you end up over cooking the base too much the ice cream doesn't set well, so adding an additional yolk or too might be useful to the home cook who doesn't make ice cream several times a day' most other recipes I've read use at least 5 yolks per quart, the recipes in this book require only 3.
The primary reason I bought the book was for some of the shops more famous (or infamous) recipes such as secret breakfast (the bourbon and corn flake recipe). Unfortunately the bourbon ice cream, probably the reason everyone bought the book, contains a major typo and calls for double the bourbon necessary.Read more ›
Conversely, the Breakfast ice cream was runny beyond runny. It just would not solidify. Incidentally, we've NEVER had a problem making ice cream, just from this book. Beware.
The book is very interesting and whimsical, but it does not seem that the recipes were tested or proofed.
Directions are not clear.
Who adds 2tsp of salt to a one to two quart recipe of ice cream? For starters, the ice cream won't freeze or harden with that much salt. Second, way too much salt to be healthy per serving.
Did the authors not want to share their recipes? Did anyone test the small quantity recipes? Were they in a rush to publish? Did their proofreader go on vacation? Really sorry to have to say this, but....
Great concept and inspirations for unique ice cream flavors if you already know how to make and perfect your ice cream recipes. But, don't buy it if you are planning to use the recipes in the book to make the ice cream.
Most Recent Customer Reviews
I've been making ice cream for years and not a single attempt has turned out poorly...until now. I wanted to try a daring recipe for a Thanksgiving office pot-luck and decided on... Read morePublished 2 months ago by RGARCH
this guy is unique in the business. I saw him on tv and this is another really good book to have in your collection.Published 3 months ago by todd fischer
An amazing collection of recipes with absolutely hilarious commentary. I bought this as a gift for my mom but I frequently steal it from her.Published 5 months ago by Natalie Bigelow
My husband and I made a few recipes from this and some are definitely better than others. The pepper and mint was a bit of a miss but the peach miso, definitely not intuitive as a... Read morePublished 10 months ago by RL
The *ideas* behind the recipes are interesting and delicious. But the recipes themselves call for far, far too much salt. Read morePublished 15 months ago by Robert M. Bowers
I just popped my third batch of HS ice cream into the freezer, and can say I have been nothing but pleased so far. Read morePublished 17 months ago by Miranda
HS which makes the best ice cream in the world (Secret breakfast) gives away all its secrets in this terrific ice cream book. Read morePublished on February 8, 2014 by Molly K. Heines
This book comes from the owners of my favorite ice cream shop. I really love all their inventive flavors and wacky attitude. Read morePublished on February 8, 2014 by John Newton
I'll give this book about a B- for effort. If you've ever been to the shop in SF then you already know the story. This book is definitely not for beginners. Read morePublished on December 20, 2013 by JackassScientist