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 oset 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 divisiveavors. When our guests ask or a sample o it by calling itsimply “Caramel,” their taste is oen ollowed by a looko conusion. 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
vinegar.]Guest: “Love the vinegar.”We now write it on our avor board as BALSAMICcaramel and everyone lived happily ever aer.
mak e s 1 quar t