These days, eccentric ice cream flavors are as popular as Phish Food, but San Francisco ice creamery Humphry Slocombe was one of the originators. Now you can make their kooky cones yourself–40 types to be exact. The book’s got classics like Tahitian vanilla and malted milk chocolate, but also has recipes for salted licorice and balsamic caramel, most of which, if using an ice cream maker, are easy to whip up (sans-machine instructions are also included). I made strawberry (decent) and Vietnamese coffee (delicious!). But the labor-intensive Secret Breakfast was my fave: bourbon ice cream featuring chunks of corn flake cookies. The writing is hilariously sassy (“Hey, bitches, thanks for buying our ice cream book” is the first line) and includes plenty of pop culture references (flavors include Rosemary’s Baby and Baracky Road).

BONUS: Download our ice cream party invites.

($19.95 at powells.com)

By Lisa Butterworth

cover-TaviGevinson
This review appears in the Aug/Sept 2012 issue of BUST Magazine with cover girl Tavi GevinsonSubscribe now.

 

 

Tagged in: review, ice cream, book review   

The opinions expressed on the BUST blog are those of the authors themselves and do not necessarily reflect the position of BUST Magazine or its staff.




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