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Humphry Slocombe

Humphry Slocombe

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Published by ChronicleBooks

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Categories:Types, Recipes/Menus
Published by: ChronicleBooks on Apr 12, 2012
Copyright:Attribution Non-commercial

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01/14/2015

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balsamiccaramel
Looking through this book, it’s obvious that vinegar isa big part o our ice creams—and our personality. It’sa avorite ingredient because it adds an unexpectedsavory twist, while helping oset the sweet richnessthat’s usually ound in ice creams. Jake is neither sweetnor rich, at least not yet.Prior to opening Humphry Slocombe, we knewwe had to do some kind o caramel avor, but we alsoknew that we didn’t want to do salted caramel, becauseeveryone had already done that. Enter balsamic vinegar,which possesses natural caramel undertones anyway.It’s become, you could say, one o our more divisiveavors. When our guests ask or a sample o it by calling itsimply “Caramel,” their taste is oen ollowed by a looko conusion. We quickly fgured out that guests weren’teven registering the word “balsamic,” instead thinking itwas just a caramel ice cream. O course, they were takenback by the jarring explosion o vinegar.Here’s a typical interaction at the shop.Guest: “I’ll have the caramel.”Sean: “You want the vinegar?”Guest: “No, I’ll have the caramel.”Sean: “OK, one vinegar?”Guest: “Actually, just the caramel would be great.”Sean: “The caramel is vinegar.”Guest: “Ohhh, OK, I guess I’ll try that.”[Guest tastes, realizes it is caramel
and
vinegar.]Guest: “Love the vinegar.”We now write it on our avor board as BALSAMICcaramel and everyone lived happily ever aer.
1 tbsp
butter
2½ cups
 sugar
½ cup
water
2 cups
heavy cream
1 cup
whole milk 
2 tsp
 salt
3
egg yolks
2 tbsp
balsamic vinegar
mae s 1 quar t
contd
 
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