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Humphry Slocombe Ice Cream Book Paperback – April 25, 2012
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--Ira Glass, NPR's This American LIfe
"I see this as my little child, in a way. This is fantastic." - Ferran Adria
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.
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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 ›
* There's a lot of "behind the scenes" material that really brings life to the recipes- numerous anecdotes and (in)famous twitter updates project a very strong, distinctive personality
* Incredibly creative flavors and combinations
* The secrets behind a number of popular flavors
* Truly delicious ice cream!
* Has the common malady of chef-created cookbooks where the authors have forgotten what was tricky about certain techniques back when they learned them... candymaking in particular is an important part of a number of recipes (caramels, brittles) but the steps provided sometimes lack detail sufficient to get a beginner through successfully the first time. That's not to say that every cookbook should be a remedial course in technique, but the long-form recipes give the impression of handholding that is a bit misleading. (Yep, I screwed it up the first time on each candy-making recipe before resorting to techniques from other sources).
* Several recipes feature hard-to-find ingredients, without any source recommendations. For substitutable ingredients (like "McEvoy Olive Oil") a more specific description of the character of the original ingredient would be helpful.
* For those who live too far from SF to have tasted the originals, it's difficult to know if a recipe came out right. It would help to call out that (for example) "Here's your damn chocolate" might best be described as "chocolate *salted* caramel", or that "Elvis the Fat Years" has a very bananas foster-esque flavor (with the bacon playing a distinctly minor role). At least, that's what I'm hoping they were supposed to be!Read more ›
Most Recent Customer Reviews
After several ice cream book purchases that I regretted this and perfect scoop are my favorites and most helpful. This has been fun to read. Read morePublished 1 month ago by GREGORY LAWSON
The recipes in this book are obviously not tested. I've made a couple of them and the instructions are confusing, in one case missing an ingredient, and in both cases just never... Read morePublished 5 months ago by blindy
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 9 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 9 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 11 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 16 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 21 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 24 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