The Making of an Ice Cream Tell-All

San Francisco-based Humphry Slocombe is far from your average ice cream parlor. Owners Jake Godby and Sean Vahey's genius-eccentric flavors inspire double-takes, sometimes even controversy. Take for example the foie gras ice cream sandwich and the duck fat pecan pie, which have invited death threats from vegan activists. Other flavors have been created in conjunction with leading non-profit organizations to raise awareness—like 'Harvey Milk' for Equality Now and 'Open Hand Fluffernutter' for Project Open Hand.

So it's no surprise that after barely two years in business the shop has become a certified media darling, and has inked a deal to author a tell-all cookbook with Paolo Lucchesi from San Francisco Chronicle.

Using nothing more than a bottom-of-the-line Cuisinart ice cream maker, which retails for about $50, home cooks will be able to duplicate Slocombe's most famous flavors like 'Secret Breakfast' (bourbon and caramelized corn flakes) and 'Jesus Juice' (red wine and cola sorbet).

Humphry Slocombe Ice Cream Book doesn't drop until spring 2012 (Chronicle Books), but watch this clip now to get a glimpse of the deliciousness that could be coming out of your kitchen in about a year. [The Feast]

—Original video produced by Mike Anderson/

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Photos: The Stories Behind The Colorful Monikers of Bay Area Eateries

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