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Humphry Slocombe Ice Cream Book by Jake Godby and Sean Vahey and Paolo Lucchesi

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Oolong ice cream

    • bellatavia on October 16, 2016

      Super easy to make, although a little too sweet for my taste. If I make this again, I think I will reduce the amount of sugar maybe by 2 tablespoons.

  • Thai chile lime sorbet

    • bellatavia on August 20, 2016

      YUM! This spicy and vibrant. Not a sorbet you can binge on. Could be nice as a palate cleanser in a formal meal. I used "lite" coconut milk and it worked fine, but I bet it would be even creamier with full far coconut milk. Very easy to make.

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Reviews about this book

  • New York Times

    An article about Humphrey Slocombe.

    Full review
  • Epicurious

    ...there's something about Humphry Slocombe's approach to flavors, some of which just sound crazy, that just draws you in deeper into their madcap universe.

    Full review
  • Food52 by James Oseland

    The 2013 Piglet Tournament of Cookbooks vs. Thomas Keller & Sebastien Rouxel's Bouchon Bakery

    Full review
  • Food52 by Melissa Clark

    The 2013 Piglet Tournament of Cookbooks winner vs. Christine Moore's The Little Flower: Recipes from the Café

    Full review
  • Lisa Is Cooking

    The thrill of this book is the surprising flavor combinations, but there are a few conventional options as well.

    Full review
  • NPR by T. Susan Chang

    ... billing itself as "the ice cream counterculture revolution" - is for the jaded palate in search of fresh adventure...

    Full review

Reviews about Recipes in this Book

  • Cayenne cantaloupe sorbet

    • Leite's Culinaria

      If you can’t stand the heat of this cayenne-injected cantaloupe sorbet, there’s no need to get out of the kitchen. Simply knock back the amount of cayenne by half or banish the cayenne completely...

      Full review
  • Frosted peanuts

    • Lisa Is Cooking

      The sweet-salty, crunchy nuts fit the flavor perfectly.

      Full review
  • Stout ice cream

    • Lisa Is Cooking

      As the stout and brown sugar cooked and reduced, it smelled like delicious, malty butterscotch, and that's how the ice cream tasted too.

      Full review
  • ISBN 10 1452104689
  • ISBN 13 9781452104683
  • Published Mar 01 2012
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

With more than 310,000 Twitter followers, a heaping helping of controversy, and a rich supply of attitude and humor, Humphry Slocombe is not your average ice cream shop. Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors. This tasty book collects 50 recipes for these idolized and iconoclastic flavors, as well as surprising sundae combinations and popular toppings such as marshmallow and crumbled curry cookie. More than 50 color photographs, dozens of graphics and drawings, and first-person essays and scenes from the shop present a delicious foray into this scoop of San Francisco's incredible food scene.

Read an interview withGodby and Vahey on the Eater website.

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