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Humphry Slocombe Ice Cream Book Paperback – April 25, 2012


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Frequently Bought Together

Humphry Slocombe Ice Cream Book + Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery + Jeni's Splendid Ice Creams at Home
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Product Details

  • Paperback: 144 pages
  • Publisher: Chronicle Books (April 25, 2012)
  • Language: English
  • ISBN-10: 1452104689
  • ISBN-13: 978-1452104683
  • Product Dimensions: 9.3 x 7.1 x 0.6 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #441,650 in Books (See Top 100 in Books)

Editorial Reviews

Review

"I see this as my little child, in a way. This is fantastic." - Ferran Adria

"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

Jake Godby is chef and owner of Humphry Slocombe. He lives in San Francisco.

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.

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Customer Reviews

If this was a review of the *place* I'd give them five stars easily.
Monkey Monkey
I look forward to trying some of the other very unusual and interesting flavors in this book.
Diane
Luckily I borrowed the book, not purchased it or I would be severely disappointed.
Raychel

Most Helpful Customer Reviews

22 of 22 people found the following review helpful By Hugh B. Anderson on July 4, 2012
Format: Paperback
Having corresponded with the proprietors of Humphry Slocombe, I was able to verify that they use a brand of salt (Diamond Kosher) that is less salty than virtually all other brands. Without going into much detail, it has to do with the size of the salt crystals. Therefore 1 teaspoon of the salt they are using is roughly equivalent to 1/2 teaspoon of other kosher salts and perhaps even less if you're using table salt. So for best results either hunt down the brand they use or modify the recipes accordingly.

That said I've enjoyed all of the recipes I've tried. Lots of fun off-the-wall flavors.
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41 of 45 people found the following review helpful By Monkey Monkey on June 5, 2012
Format: Paperback Verified Purchase
I judge a cookbook at the most basic level: do the recipes work as written? All too often cookbooks are rushed to market and the recipes are not tested. These books can be full of innovative ideas and gorgeous art and personality, but if the recipes don't work then what is the point?

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.
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9 of 9 people found the following review helpful By Nick on January 13, 2013
Format: Paperback Verified Purchase
I agree with most of the criticism. It's kind of a sloppily written book with odd errors. I can't imagine anyone not familiar with the shop buying the book. The salt and sugar content seem quite excessive. I've never used the recommended 1 teaspoon of salt per quart of ice cream, but did on one occasion use the 1 cup of sugar with the Vietnamese Coffee ice cream recipe, which also calls for sweetened condensed milk, and found it excessively sweet. Usually I use 2/3 cup sugar and a pinch of salt for a quart of ice cream, a system I have worked out and like based on previous experience making ice cream, and find these changes to the basic custard work well for the recipes in this book; I should point out this book uses the same basic base for almost every ice cream.

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.
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10 of 11 people found the following review helpful By Lillan on July 1, 2012
Format: Kindle Edition Verified Purchase
I have to agree with this review. The measurements are way off. I will write Mr. Slocombe to tell him how disappointed i am for wasting my money. I knew from the first recipe that I made, that the ratios were wrong, but I had to see how wrong. Nuff said.
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10 of 11 people found the following review helpful By Martin Goetz on June 26, 2012
Format: Paperback Verified Purchase
I made the chocolate malt recipe and it's just way, way too salty. The salt over-powers the chocolate and the malt and it makes you thirsty eating the ice cream. So, I'm going to re-try the recipe and do a couple more but I'm going to start off using about a 1/3 or a 1/4 of the salt they recommend, I suggest you do the same.
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7 of 7 people found the following review helpful By E.W. on August 11, 2012
Format: Paperback
Who makes a cookbook without testing all the recipes? We've followed the Secret Breakfast recipe to a T a couple of times now and have been left with a soupy mess. (Reducing the amount of bourbon helps.) I've been to the shop several times and love it, but it's obvious this recipe (and others, apparently, going off other reviews) was either never tested on the kind of equipment people are likely to use at home or never had its process properly explained. We're willing to keep trying until we get it right, but a quick Google search shows that other folks are having the same problems.

My tip for you home ice cream makers would be to add the cornflake cookies as a topping, rather than mixing it in, until you can perfect a recipe that freezes properly. Otherwise, you'll get soggy (yet tasty) cookie bits that look like wet dog food floating on the top of your ice cream. Gross!

Some recipe refinement or detailed troubleshooting instructions for such a tricky flavor would've been nice.

If you're looking for an ice cream book whose recipes work as presented, I recommend The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments? Start with their flavors and work your way up to this book's less than perfect formulations.
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