Ice cream wizards from Tara’s Organic Ice Cream, Humphry Slocombe and Salt & Straw share the how and why behind weird and wonderfully unique flavors.
Tara’s Organic Ice Cream
Flavors carry tremendous power, so why stop at vanilla? That’s the ethos for a small but focused group of small batch, chef-driven ice cream shops. That’s true not only at Tara’s Organic, but also at San Francisco’s Humphry Slocombe, whose bourbon-and-cornflake Secret Breakfast has a cult-like following at its eight scoop shops across the Bay Area.
“I want to expand people’s minds,” Esperanza says. “Ice cream is delicious, and there’s a lot more variety to consider than people realize. I’m not trying to pull any stunts. I’m trying to do what feels right to me and share with the world what I find delicious.” “I knew immediately that it would be a signature flavor,” Godby says. “I had been making bourbon ice cream in restaurants for years, and bourbon is made from corn, so thus — cornflakes. It probably happened in about five minutes.”
In a recent collab with Fieldworks Berkeley, Godby created a reduction sauce from the brewery’s Blackberry Parfait sour beer and swirled it into White Chocolate Oatmeal Cookie ice cream.The creamery most on a mission to make ice cream less vanilla is probably Portland-based, which has scoop shops in San Ramon, Palo Alto, Santa Clara and beyond. In its 12 years, it has found ways to incorporate everything from caramelized turkey to brie to chocolate-covered insects into its lineup.
Tyler Malek is the co-founder of Portland-based Salt & Straw Ice Cream, which has six locations in the Bay Area.
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