30 of 30 people found the following review helpful
Fun book with a caveat,
This review is from: Humphry Slocombe Ice Cream Book (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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Showing 1-2 of 2 posts in this discussion
Initial post: Aug 13, 2013 12:53:37 PM PDT
S. D. Bass says:
Yeah, Jake's mom told me the samething. It just happens that is the brand I alway use. They sell Diamond kosher salt at Publix.
In reply to an earlier post on Jun 20, 2015 9:36:17 PM PDT
This is bs. I use Diamond and the salt level is still at least double what it should be, if not quadruple. This book is just sloppily written. the sugar is way too high as well; in every recipe I've tried, not just the ice cream. Plus they even screwed up the bourbon quantity in the Secret Breakfast recipe which is probably the primary reason anyone who's a fan of the shop bought the book!
Since every ice cream recipe uses the same custard base it doesn't seem asking too much for them to have tested it a few times with various brands of salt and sugar:)
I wonder if they lazily took their large batch recipe from the shop and screwed up the math when reducing to home cook 1 quart quantities. Instead of actually testing the recipes printed in the book.
By the way I've been to the mission shop many times and can attest that both the sugar and salt quantities are wrong for the ice cream.
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