Humphry Slocombe Ice Cream Book has 75 ratings and 9 reviews. haya said: a well written book but a poorly written cookbook. measurements are off and ic. Humphry Slocombe Ice Cream Book Humphry Slocombe found here “It’s clear within moments of meeting Humphry Slocombe’s Jake Godby and Sean. “San Francisco ice creamery Humphry Slocombe is known for bold flavors like LA Weekly – Cookbook of the Week: Humphry Slocombe Ice Cream Book Is.

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Jacki rated it it was amazing Jan 05, The flavor ideas are really interesting, but the recipes all come out so much too sweet that they’re barely edible. News, author interviews, critics’ picks and more. Of course, upon tasting, they were taken back by the jarring explosion of vinegar.

Katie Innes rated it really liked it May 20, Alex rated it it was amazing Aug 04, Susan Chang has gleaned 10 top cookbooks that will make even the most devoted carnivore slip into accidental vegetarianism. Dewayne Cushman rated it it was amazing Jun 26, Let cool, stirring occasionally.

Well, I think I do- I haven’t actually made any of them yet, and I see that at least one reviewer here says that they don’t work so well as recipes, but are better taken as flavor suggestions. I love these recipes!

Humphry Slocombe Ice Cream Book

Transfer to an airtight container, cover, and freeze until it reaches the desired consistency. Amazon iBooks Independent Booksellers.

It will keep for up to 1 week. We humpnry figured out that guests weren’t even registering the word “balsamic,” instead thinking it was just a caramel ice cream. Humphry Slocombe — the brainchild of Jake Godby, a former pastry chef at Coi, and Sean Vahey, a Four Seasons hospitality alum — is something of an ice cream phenomenon with more thanTwitter followers and daily queues out the door. The book lays out the basics on how to make an ice cream base from the get go: John Petrouski rated it it was amazing Feb 19, Jake Godby and Sean Vahey — the proprieters of oddball San Francisco ice cream shop Humphry Slocombe — share their secrets for concocting strangely delicious ice cream.


I sloocmbe desperately want to go eat this ice cream!! Watch carefully; as the mixture begins to melt and darken around the edges, stir the sugar with a heatproof spatula to incorporate it. Margaret Mish rated it liked it Oct 24, Continue cooking until the caramel takes on a deep amber color and is a smooth liquid, about 15 minutes. Thanks for telling us about the problem.

We recently had the best ice cream of our lives at the Dutchmen Dairy in a tiny town called Sicamous population 3, about kilometres from Vancouver.

So the Humphry Slocombe Ice Cream Book could not have been released at a better time with about 50 recipes instructing us on how to recreate their exotic and cheekily named flavours like Red Hot Banana, Elvis The Fat Years and Harvey Milk and Honey in the comfort of our own homes. Note – let it get as frozen as possible before eating.

Jake is neither sweet nor rich, at least not yet. Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors.

Right before you are ready to freeze the custard, add the vinegar it will curdle the mix if allowed to sit.

We went to the store in San Francisco and it was awesome. Return to Book Page. Now you work just as you would with your usual custard base: Transfer the custard to an ice cream maker and spin according to the manufacturer’s instructions.


Humphry Slocombe | Press

Elizabeth George rated it it was amazing Aug 01, When our guests ask for a sample of it by calling it simply “Caramel,” their taste is often followed by a look of confusion. Paperback hu,phry, pages. Lists with This Book.

Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar until well blended. They have very inventive flavors, but I find slockmbe use of curse words completely unnecessary and offensive.

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Lyra rated it it was amazing Humphhry 09, Prior to booj Humphry Slocombe, we knew we had to do some kind of caramel flavor, but we also knew that we didn’t want to do salted caramel, because everyone had already done that. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer. It will look a little sandy, but that’s OK.

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Humphry Slocombe Ice Cream Book | Here and Elsewhere

Published April 25th by Chronicle Books first published April 13th Don’t pull your hair out if it’s not solidifying all the way in the machine; this is one of the softer ice creams in the book, and the freezer can finish the job.

Barbara Wood rated it it was amazing Apr 30, Pat sloxombe it it was amazing Oct 11, Looking through this book, it’s obvious that vinegar is a big part of our ice creams — and our personality. Want to Read Currently Reading Read.