Yep, a foie gras ice cream sandwich with the most delicious gingerbread snaps.  The snaps actually tasted like fresh ginger, which was a nice change.  The foie gras was so subtle and just enough sweetness to make the ultimate gourmet treat.  It’s tiny, but it is definitely enough to satisfy your salty and sweet French craving.  

This wasn’t my first time at Humphry Slocombe.  I have come back on numerous occasions for their infamous “Secret Breakfast” flavor.  Each time I come back, I bring a new date to explore this new flavor combination of bourbon and sugar coated corn flakes.  Seriously, it is unbelievable.  I’m pretty sure they always have their staples, like the Secret Breakfast and McEvoy Olive Oil, but I got lucky a few times with Honey Thyme, Balsamic Caramel, and Guinness Gingerbread.  There is so much love behind the ice cream here, the great quality is so obvious. If you don’t believe me, check out the ice cream cone sleeves on the owner.  Today, they had a new special, Bacon Peanut Brittle.  Yep, again, mixing bacon with sugar, is proven to always be a good idea.  

The staff is so friendly, allowing you to try every flavor, without rolling his or her eyes at you (big plus).  It is no secret that this is going to be a new Mission favorite for a long long time.  

12-8pm.  Closed Mondays. Cash Only.

415-550-6971

Bombay Ice Cream has gotten ridiculous coverage for the tiny spot in the Mission that it is.  This just proves that great flavor is all you need to get spotted.  Food Network’s Unwrapped featured them, and more specifically the “falooda” flavor.  Obviously, I had to try it when it’s description was basil seeds and rose.  It was a little too floral for my taste, but wow, there was a LOT of flavor in that spoonful. I chose a combination of Sesame Seed and Bedam Kesar Pista (saffron/almond/pistachio).  Probably the best choice ever.  I asked the woman working what went into the sesame seed and she didn’t know the specifics but she did let me try almost a dozen flavors without hesitation.  On top of the crazy flavors like fig, pink banana, saffron rose, cardamon, lychee and banana rocky road, they also serve chaat! (Indian street food).  Check out the MENU.  

Connected to Bombay Ice Cream is Bombay Sari and Bombay Bazar.  Bombay Bazar is my new favorite Indian market in San Francisco.  What I like most about Bazar is how it is spread out, and you don’t feel like you are being judged or rushed while you try to figure out what is on the shelves.  They also have a lot more inventory than other markets in the city.

552 Valencia St. Btwn: 16th & 17th St.
San Francisco, CA 94110
Phone: (415) 861-3995

Black peppercorn has been my favorite flavor ice cream for a while now.  I was googling different recipes for it and came across Chow.com which had a recipe for pink peppercorn ice cream!  I followed the recipe exactly, with the pink peppercorns not black.  The consistency came out wonderful, it was more of a custard base, but the creaminess paired perfectly with the spiciness and sweetness of the berry. Apparently this recipe comes from Chika Tillman of ChikaLicious Dessert Bar in New York City.  Thank you Chika! Her recipe makes about 1 1/2 quarts.

1. Heat the heavy cream, milk, sugar, and pepper in a medium saucepan over medium heat. Bring mixture to a simmer, stirring occasionally to dissolve the sugar.
2. Remove from heat and let mixture steep for 20 minutes. Meanwhile, place the egg yolks in a medium mixing bowl and beat well with a wire whisk.
3. Return the cream mixture to medium heat and bring to a simmer again. Remove from heat. Temper the hot mixture into the eggs by slowly pouring the cream into them in a thin stream, while constantly whisking the eggs with a whisk.
4. Strain the egg-and-cream mixture through a fine-mesh strainer back into the saucepan. Return it to the stove and cook over medium-low heat, stirring often with a wooden spoon, until the custard base has thickened enough to coat the back of the spoon.
5. Cool the custard in an ice bath until it is completely cold.
6. Freeze the custard in an ice cream maker, according to the manufacturer’s instructions. Place in a covered plastic container and store in the freezer overnight.