Traditional recipes

Blue Bottle Coffee Ice Cream with Ghirardelli Chocolate Chunks

Blue Bottle Coffee Ice Cream with Ghirardelli Chocolate Chunks

Whisk sugar and stabilizer together in the bottom of a large pot to ensure there are no clumps of stabilizer in the ice cream. Add the milk, 1 quart cream, and brewed coffee. Whisk everything together, then bring to a boil.

While the mixture is heating, prepare an ice bath. Place the remaining 1 cup cream into a large bowl. Place a fine sieve over the bowl, and place the bowl into the ice bath, ensuring no water from the ice bath get inside.

When the mixture comes to a boil, turn off the heat and add the whole coffee beans. Remove from heat, cover with plastic wrap and let steep for at least 1 hour. This will allow a deep coffee flavor to develop as the beans release flavor into the ice cream base.

Once steeping is complete, remove the plastic wrap and return the mixer to the heat.

Bring the mixture back to a boil. While it is re-heating, place the egg yolks in a separate medium bowl. Once the mixture comes to a boil, turn off the heat and pour approximately 1/3 of the mixture into the egg yolks and whisk thoroughly. This process, called tempering, brings the egg yolks up to the same temperature as the milk/cream mixture, thus ensuring the yolks do not cook once combined in the pot.

Pour the tempered egg yolks into the pot with milk/cream mixture and whisk to combine. Over low heat, constantly stir the mixture in a figure-eight motion with a wooden spoon until it coats the back of the spoon, approximately 3-5 minutes.

Turn off the heat and pour the mixture over the sieve into the large bowl over the ice bath. The cold cream in the bowl along with the ice bath will help to stop the mixture from over cooking. The sieve will catch the whole coffee beans.

Remove the sieve and continue to stir the mixture over the ice bath to cool.

Once cool, pour the mixture into an ice cream machine and use as directed.

Once the ice cream is frozen, fold in the chopped Ghirardelli chocolate. Freeze until firm before serving.

The Craziest Ice Cream Flavors In Every State

These unique ice creams will make you want to road trip across America.

I scream, you scream, we all scream. because these ice creams are weird in the best way possible.

A sweet cream base balances out the strong ,earthy note of black walnuts, which are very different from the mild English variety most people are familiar with.

Roasted Tumeric, Candied Ginger at Coppa, Juneau

Coppa is full of incredible flavors you can only find there, including this new one, which they're pegging as a delicious and anti-inflammatory treat.

Sweet Corn at Sweet Republic, Scottsdale

Corn on the cob might be a summer essential, but this ice cream is even better, turning cornbread into a frozen dessert. We'll take two scoops.

*Part of a seasonal menu, check for availability.

Buttermilk at Loblolly Creamery, Little Rock

Just when you thought you wouldn't ever try straight-up buttermilk, this number comes along. Each scoop has a subtle but addictive richness similar to cheesecake.

Vietnamese Coffee with Frosted Almonds and Peanut Butter Curry at Humphry Slocombe, San Francisco

This is far from your typical morning cup of joe. Made with decadent Blue Bottle Vietnamese-style coffee, each batch is zipped with hot curry, creamy peanut butter, and crunchy candied almonds.

Goat Cheese Beet Swirl at Sweet Action Ice Cream, Denver

Roasted beets make for a sweet, rich red contrast to this thick and tangy goat cheese treat.

*Part of a seasonal menu, check for availability.

Tea Time at Walnut Beach Creamery, Milford

Prepare to raise your pinkies: This scoop is steeped with black tea and dotted with crumbles of buttery shortbread. We'd venture to say it's better than afternoon tea.

*Part of a seasonal menu, check for availability.

Catching Fire at The Ice Cream Store, Rehoboth Beach

You'll gladly volunteer as tribute to try this Hunger Games-inspired ice cream, folded with orange, mango, and strawberry swirls. The Capital-style surprise? A real scorpion is placed atop each cone.

*Part of a seasonal menu, check for availability.

Red Hot Lover at Azucar Ice Cream Company, Miami

We can't guarantee you'll find your soulmate but you will fall for this hottie, a light banana ice cream mixed with fiery Red Hots.

*Part of a seasonal menu, check for availability.

Tutti Frutti at Leopold's Ice Cream, Savannah

Who said fruit cake was the worst? Okay, like everyone. But this ice cream iteration, spiked with rum, swirled with roasted Georgia pecans, and sweetened with candied fruit proves us all wrong.

Jeni&rsquos Splendid Ice Creams

Jeni’s opened in Columbus, Ohio in 2002, and it has since grown to more than 30 locations in 10 cities, including Atlanta, Chicago, and Washington D.C. You can also buy some pre-packed pints of Jeni’s classic flavors in more than 3,000 stores nationwide, or you can order your favorite flavors to ship right to you.

Jeni’s ice cream is known for its dynamic flavors inspired by Americana (Strawberry Buttermilk, for example) and high-quality ingredients, often purchased directly from farmers. Don’t miss her classic flavors like Milkiest Chocolate, Darkest Chocolate, Green Mint Chip, and Cookies in Cream, but be sure to snatch up unique and seasonal flavors when you spot them. We’re particularly fond of Salted Honey Pie.

  • Where to order:
  • Minimum order: 3 pints
  • Shipping costs: from $13
  • Flavor you shouldn’t miss: Salted Honey Pie—so unique, you’ll taste nothing like it anywhere else

We Tasted 23 Kinds of Coffee Ice Cream and Rated Them. You’re Welcome.

It’s not rocket science, but it ought to be. I saw an ad for Baskin Robbins “Dunkin’ Donuts Coffee and Donuts” flavor ice cream over the summer and thought I’d try it. Who doesn’t like coffee, doughnuts, or both together? Bad idea, B&R. Bad idea all around. The flavor was a blend of waxy icing, stale chunks of cake doughnut, and artificially flavored coffee ice cream. It wasn’t good.

When you have a palate that appreciates good coffee and good ice cream, it’s a natural leap from tasting a bad combo to finding out which is the better, if not the very best, coffee ice cream. My system was scientific: I bought every brand and permutation of coffee (java, cappuccino, espresso, etc.) ice cream, frozen yogurt and gelato within a 20-mile range of my house. I did not taste boutique or house-made ice cream at local restaurants or ice cream shops, only flavors that were more widely available.

However, I was unable to taste Blue Bell or other regional specialties that were not on the shelf at California Safeway, Trader Joe’s, Whole Foods, Lucky, Nob Hill (Raley’s) or corner markets. Your local flavors may vary. Regardless, that added up to about thirty pints of ice cream. Yeah, I know–somebody had to do it. Some flavors I even had to taste twice (#sorrynotsorry). I took notes on brand, flavor, texture, tasting notes and ingredients.

As a natural whiz at coffee, Blue Bottle Coffee’s gelato ice cream bar was near the top, but it wasn’t number one. The variety I loved above all others was Agave Dream “Cappuccino” flavor it’s gluten free with no corn syrup or refined sugar. The flavor is a slightly burnt coffee with a faint smokiness, luscious cream and a nice ground coffee bean texture. I cannot praise this one enough. Agave Dream set the bar pretty high.

My other favorite (tied for first) was Petaluma, California’s Three Twins brand “Milk Coffee” flavor, icy-smooth and not exactly cream it’s more an ice-milk than ice-cream in texture. This brand is organic, fair-trade, and if you buy a pint, they’ll purchase six square feet of rainforest through Ice Cream for Acres. This flavor is caffeinated, so don’t eat it before bedtime. Just try and stop yourself from eating the entire carton, though. I dare ya.

Ben & Jerry’s “Coffee Coffee Buzz Buzz” fared very well, tying for second place with three other contenders. (Blue Bottle was in this tie.) The other number twos were Strauss Creamery and Trader Joe’s “Coffee Bean Blast.”

A well-known flavor from Haagen Daz, the “Coffee Almond Crunch” ice cream bar, fared well, ranking #3, tied with Gelato Massimo’s “Coffee Espresso” flavor. These HD ice cream bars are often available as singles at the corner market. Another single-serve contender was the cappuccino-flavored It’s It–which scored seventh place. It has some artificial flavor and the icing is a bit waxy, but the flavors of oatmeal cookie and chocolate with coffee ice cream gave the confection a pretty good score overall.

Talenti Gelato, “Coffee Chocolate Chip,” fared well, ranking in a tie for fourth place with Safeway’s Open Nature brand “Coffee.” Talenti’s “chips” are really flaked chocolate that melt quickly. The marketing calls this “bittersweet Dutch cocoa infused with Italian espresso,” and I can’t argue with that.

What I found is that the top few were far, far away from the bottom bunch, and it is quickly apparent what tastes good and what doesn’t. The handful of “no” and “never” rankings include the horrible-tasting Haagen Daz gelato “Tiramisu” flavor, So Joy Coconut Milk dessert in “Mocha Almond Fudge” flavor, Nada Moo coconut milk frozen dessert in “Java Crunch” and worst of the worst, Oikos Greek frozen yogurt from Dannon in “Café Latte” flavor. The Oikos flavor was like sour cream, with a tart, artificial coffee tang to it. Avoid, if you value your taste buds.

I loved creamy textures but I also enjoyed the light grainy crunch of freshly ground beans in the mix. Ice cream, gelato or frozen on a stick, coffee ice creams gave me great pleasure in sorting the tasty from the nasty. I suppose the result was foregone that the best flavors included real coffee instead of flavoring. But it’s nice to have scientific proof of that. Happy National Ice Cream Day!

Rank Brand Flavor Texture Flavor Notes
1 Agave Dream “Cappucino” slightly grainy with real coffee grounds. Nectar sweetened. Slightly burnt aftertaste. A little smoky. Has flavor of dark Italian or French roast. Almost savory. Didn’t think I would like it but it’s good.
1 Three Twins “Milk Coffee” smooth-icy This is another flavor that is good for you (nothing artificial or GMO) plus good for the planet every purchase of a pint buys 6 sq ft of land through Ice Cream for Acres conservation fund. This ice cream is caffeinated–though hard to say how much so. There’s a richness that is not creamy it’s a balance between the coffee flavor, which is pronounced but not bitter, and the touch of vanilla, which adds a layer of flavor. It almost tastes of dark chocolate and yet there’s no chocolate in it. This is undeniably tasty.
2 Bar Gelato “Blue Bottle Coffee” ice cream bar smooth with visible coffee grounds but no grainy texture Icy, more milky than creamy it tasted “grownup,” mildly sweet. Coffee flavor is not strong, compared to BB Coffee in a cup. Tastes like a glass of iced coffee on a stick. Very refreshing.
2 Strauss Creamery “Coffee” very smooth, creamy Organic: Everything is organic. So it’s pure. But the flavor has a depth to is that feels like a spice, a root beer note. I notice there’s Dutch cocoa and vanilla in the ingredients and that is probably what I’m tasting. The coffee flavor is lighter and more nuanced.
2 Ben & Jerry’s “Coffee, Coffee BuzzBuzzBuzz!” smooth ice cream with chips of solid chocolate-espresso-flavored fudge, plus flecks of espresso Pronounced coffee flavor when you get away from the chocolate bits. Roasted bean flavor, a rich brown color to the ice cream. I find the chunks of chocolate too thick, distracting from the coffee flavor. But I wouldn’t kick this out of bed. Nice Italian roast aftertaste. It feels caffeinated.
2 Trader Joe’s “Coffee Bean Blast” Fine grit in a very smooth base nice creaminess to the base. Strong coffee flavor. Tastes like a frozen cup of coffee with a splash of milk and sugar.
3 Haagen-Dazs ice cream bar “Coffee Almond Crunch” smooth inside, crunchy bits on the exterior chocolate dip Chocolate-dipped with chopped almonds and toffee bits on the outside. This was scrummy. The coffee flavor was downplayed by the chocolate, but in a good way. It was a happy marriage. In this instance, the chocolate (even if it’s not the world’s “best” chocolate) was a complementary addition to the coffee, and the toffee bits added a delicious crunch.
3 Gelato Massimo Coffee Espresso Very creamy, crushed beans Very ice-creamy in texture. This brand is caffeine free (surprising, for such a robust coffee flavor). Low fat, gluten free, non GMO–all good things. Delicious choice, almost chocolatey but very nice coffee flavor.
4 Talenti Gelato Coffee Chocolate Chip Mostly smooth with small flakes of dark chocolate that melt quickly. Very tasty. The marketing calls this “Bittersweet Dutch cocoa infused with Italian espresso” but it’s the other way around. The coffee ice cream is infused with the chocolate bits. It’s a good combination but almost impossible to savor the coffee apart from the chocolate. (Talenti also makes a coffee-toffee flavor but it was not available at any local store I presume the coffee flavor base is the same).
4 Open Nature (Safeway) “Coffee” smooth, rich Rich coffee taste, very smooth.
5 Haagen-Dazs “Coffee” smooth “from Brazilian coffee beans” mild flavor. Very sweet. Almost tastes artificially flavored. Pale color.
6 Ben and Jerry’s Coffee Toffee Bar Crunch Smooth ice cream with major chunks of toffee bar and chcolate (Heath Bar). Burnt sugar flavor, like crème brulee. The coffee flavor is light, but still very flavorful. Large chunks of toffee bar are distracting. Way too much going on in this flavor profile to concentrate on the coffee.
7 It’s It “Cappuccino” ice cream is smooth lot of crumbs and waxy chocolate easily mixed in. This is a tasty treat but don’t expect much coffee flavor. Despite coffee being listed as an actual ingredient (instead of coffee flavor), the coffee-ness is light, and very “vanilla,” that is, not noticeably coffeelike. More like a tan filling to carry the tasty cookies. The outer dip of chocolate is very waxy, that is, full of coconut oil (the first ingredient in the dip) so that it holds the ice cream in. It’s not flavorful it has an almost chemical taste to it, separate from the rest of the treat. All together, It’s It is yummy, but not for coffee connoisseurs.
8 Breyer’s “Cappuccino” Gelato Indulgence smooth and airy tiny chocolate chips on top layer only. Consistency is whipped (fluffy) and kind of gummy. Looks like Play-Doh in the tub. Very light. I wouldn’t call this “indulgent” compared to other flavors/frozen desserts–it’s a nice light flavor, light coffee, creamy. And all the flavoring is artificial, plus the corn syrup. So flavor is ok, but not all that indulgent.
9 Dreyer’s/Edy’s Grand “Coffee Craze” very smooth, creamy Light, almost non-existent coffee flavor. No real character. Slight molasses aftertaste.
10 Baskin-Robbins Jamoca smooth B&R’s brand of Jamoca coffee flavor is pretty good. Creamy, solid coffee flavor, sweet. A little too sweet, but so much better in comparison to the coffee/doughnut flavor that perhaps I graded this too high. I prefer the plain to the Jamoca Almond Fudge flavor. And I prefer it with something else on the side — plain chocolate, or something nutty like black walnut or pistachio.
no Genuto Double Espresso icy when fresh from freezer. Gooey when allowed to thaw to gelato consistency Deep, dark richness with good coffee flavor, but the persistent nutty base is hard to overlook. Not in a good way. A reasonable choice if you’re lactose intolerant or vegan, but otherwise, it’s just OK.
no So Joy Coconut Milk Mocha Almond Fudge chunky Almost no coffee flavor. Tastes like coconut ice cream.
no Nada Moo (Coconut milk frozen dessert) Java Crunch smooth with tiny chocolate chips Chemical tasting. The chocolate tastes burnt. More like coconut than coffee.
no Raley’s Gelato Tiramisu bits of cake and swirls of caramel or some such sticky ribbon. Very sweet. Chemical flavor. More like vanilla than coffee.
never Baskin-Robbins “Dunkin’ Donuts Coffee & Donuts mixed textures including waxy chocolate icing and stale cake chunks This is the B&R Flavor of the Month (June 2015) and the impetus for this project. Taste: disgusting. Overly sweet with no taste of coffee discernable. Tasted exactly like crushed mini-chocolate doughnuts in vanilla ice cream. The chocolate icing that is so waxy it sticks to your teeth was swirled throughout. The doughnuts were mashed into the ice cream. Colors were brown and white swirls of ice cream, but I could not taste coffee at all. This is what you might eat when you were ragingly high or drunk–crushed doughnuts with ice cream. This is so big a no, I can’t dislike it enough.
never Haagen Daz Gelato Tiramisu crumbs and cakelike bits mixed in Third ingredient is corn syrup. Which tells you most of what you need to know. There’s an almost alcoholic flavor to this that also tastes chemical. Although there is coffee and not liqueur in the mix, it’s just not coffee-ish. It tastes more like almond or Amaretto than coffee. So no.
never Oikos Greek Frozen Yogurt (Dannon) “Café Latte” smooth, but tacky, sticky Not good. So not good that it’s terrible. Tastes like sour cream. “Contains less than 2% coffee extract,” and you can tell. Very artificial flavor. Corn syrup and all the additives–this is just sour and nasty. Not even in the competition.

What’s your favorite brand of coffee ice cream (gelato, yogurt, or other frozen dessert)? Share below.

Sweet Maria’s Biscotti

Biscotti like you’ve never tasted before! Soft like a cookie, sweet like it should be. Sweet Maria’s delicious, over-sized biscotti are perfect for coffee shops, cafes, and snack bars. Since 1990, Maria Sanchez has been baking up Connecticut’s best cakes and cookies. Baked with real ingredients, all of her delicacies are baked with her passion for delicious sweets. All of Sweet Maria’s Biscottis are drop-shipped from the bakery to ensure you get the freshest product possible!

Sweet Maria’s Biscotti

Minimum 12 sleeves (2 cases) per order of any flavor combination
12 pieces per sleeve

Apple Cinnamon Swirl – Apple chips, cinnamon swirl and cinnamon icing (Seasonal August 1st – December 31st)
Apricotti Biscotti – Dried apricots and walnuts
Birthday Cake – Our sprinkle-filled vanilla biscotti, drizzled with vanilla icing makes everyday a celebration!
Chips-a-licious – Chock full of chocolate chips
Cookies and Cream – Everyone’s favorite, in a biscotti! Chunks of crushed cookies, topped with our chocolate icing!
Cranberry Almond Chip (Formerly known as Maria’s Special) – Cranberries, almonds and white chocolate chips
Fudge-a-licious – Rich dark chocolate with chocolate chips
Gingerbread – Spice gingerbread drizzled with lemon icing and sparkly sugar – (Seasonal August 1st – December 31st)
Keylime – Zesty lime with lime icing – (Seasonal April 1st – September 1st)
Lemon Delights – Lemon and coconut
Maple Walnut – Fresh maple syrup and chopped walnuts – (Seasonal August 1st – December 31st)
Mocha Hazelnut – Rich coffee flavor, chocolate chips and hazelnuts
Nuts for Amaretto – Almonds and amaretto
Orange Creamsicle – Refreshing orange biscotti with orange icing drizzle – (Seasonal April 1st – September 1st)
Pumpkin Spice – An autumn favorite drizzled with cinnamon icing – (Seasonal August 1st – December 31st)
Razzleberry Chip – Raspberry with dark and white chocolate chips
Red Velvet – Cakey red velvet batter drizzled with vanilla icing
Santa’s Special – Classic vanilla biscotti iced with vanilla icing and red and green sparkly sugar – (Seasonal August 1st – December 31st)
Toasted Coconut Caramel – Crunchy and tasty toasted coconut biscotti with a super delicious caramel icing.
Vanilla Sugar Cookie – Vanilla biscotti with white sparkly sugar

Please check for availability

I tried the Impossible Burger of ice cream. It was weird and broke my spoon in half.

Eclipse Foods founders Aylon Steinhart (left) and Thomas Bowman set out to make plant-based dairy products that taste identical to the real thing.

Eclipse Foods launched its "Mexican Hot Chocolate" plant-based ice cream flavor at Humphry Slocombe on Friday, Nov. 8. I tried it.

Eclipse Foods launched its new plant-based ice cream at Humphry Slocombe on Friday, Nov. 8.

10 of 36 Sure, Ben & Jerry’s is in every grocery store freezer, possibly even your freezer, right now. Those who are fans know which flavor is their favorite, but what about at the stores? At the Ben & Jerry's shop on Haight Street, employees reported that the scoops flying out of the store are the classic Chocolate Chip Cookie Dough as well as P.B. & Cookies, a non-dairy vanilla ice cream mixed with "chocolate sandwich cookies" (they're Oreos, of course) and ribbons of crunchy peanut butter.

11 of 36 The lines outside the Mission location of Bi-Rite Creamery are storied on hot summer days. With lines that can wind around the corner, what are the masses cooling off with? Although the shop does rotate in new flavors, the mainstays according to workers are Salted Caramel and Honey Lavender with Sonoma Honey.

13 of 36 What can make ice cream better? Just add cookies into the equation. CREAM (which stands for “Cookies Rule Everything Around Me,” a play on the Wu-Tang song of the same name) takes the ice cream sandwich idea and puts it on steroids with a multitude of cookie and ice cream choices. Popular ice cream sandwiches at the 16th Street shop are classic combos such as the Cookies and Cream smooshed between chocolate chip cookies, Salted Caramel ice cream with snickerdoodle cookies, and the Mint Chocolate Chip sandwiched between double chocolate chip cookies.

Employees said the standouts for staffers are the Cup of Joe (a coffee ice cream) and the Chocolate Chip Cookie Dough ice cream with a snickerdoodle outside.

14 of 36 Another Mission favorite, Humphry Slocombe, is not afraid to experiment with flavors, and that's what makes it a favorite in the city. Among the most popular for customers are Blue Bottle Vietnamese Coffee and, of course, Secret Breakfast (the "secret" being bourbon ice cream, mixed with cornflakes).

For staffers, they're known to have a scoop of Blue Bottle or Secret Breakfast, along with past favorite Harvey Milk + Honey Graham, when it's around. Another past favorite named by an employee was the Cantaloupe Cayenne Sorbet or the Peach Lambic (if they happen to be on the menu, pounce!).

Humphry Slocombe, 2790A Harrison St., SF (415) 550-6971. Multiple locations, Noah Berger/Special to The Chronicle Show More Show Less

16 of 36 With its impressive soda fountain vibe, one can't help but enjoy the atmosphere — and ice cream! — of Ice Cream Bar. At this Cole Valley shop, customers are ordering Mint Chip, Coconut Milk Dark Chocolate, Banana Puddin' or Butterscotch , according to management.

For the staff, however, they apparently like the Summer flavors that can rotate in and out of the menu. Strawberry, Basil and Creme Fraiche all get the thumbs-up from employees.

Ice Cream Bar, 815 Cole St., SF (415) 742-4932. Stephanie Wright Hession/Special to The Chronicle Show More Show Less

17 of 36 With its variety of flavors and that magic shell dip seen above, family-owned Joe's Ice Cream in the Richmond District is worth visiting should the ice cream mood strike. Customers gravitate toward Mint Oreo and Blueberry Cheesecake, while an employee favored Peanut Butter Chocolate and Toasted Almond.

19 of 36 Another San Francisco ice cream mainstay is Mitchell’s Ice Cream. Known for its "tropical" ice cream such as Langka or Ube, its repertoire extends waaaay beyond those flavors. Staffers said that Mango is their top seller, along with Vanilla, Grasshopper Pie (mint chocolate chip ice cream mixed with Oreos and fudge), Macapuno and Chocolate Caramel Crackle (chocolate ice cream with caramel ribbons and crispy chocolate pieces).

22 of 36 The unique churned-to-order scoops of deliciousness at Smitten Ice Cream has earned it popularity among locals — the business has five Bay Area locations. Smitten told us that customers go crazy for Cookie Dough with Pretzels & Chocolate Chips, which is a top seller.

23 of 36 Swensen's Ice Cream

has expanded its business since its start in 1948, but San Francisco is lucky enough to be home to the original shop. Here, customers gravitate toward the classics: Cookies and Cream, Thin Mint and Sticky Peanut Butter. Among the favorite flavors that staffers felt were overlooked? Both Swiss Orange Chip (a chocolate chip ice cream with orange flavoring) and Lemon Custard were mentioned.

, 1999 Hyde St., SF (415) 775-6818.

Douglas Zimmerman/SF Gate / Douglas Zimmerman Show More Show Less

29 of 36 With locations in San Francisco, Berkeley and Oakland, those in the mood for gelato wind up at Lush Gelato. At the Oakland shop, a worker said customers love Fresh Mint and Chocolate Chunks, Banana Salted Caramel and Straciatella, a vanilla flavor with salted chocolate chip. For the staff behind the counter, the Cowgirl Creamery Fromage Blanc & Chocolate Chip Cookie Dough is a must-have when it's in the shop, along with their Earl Grey.

If you're a longtime vegetarian, like me, you may recognize the way I feel about plant-based meat products such as Impossible Burger: pleased to see the good word of vegetarianism spread, but personally disinterested. (I actually enjoy veggie burgers and have literally never eaten beef in my life, so no thanks, I would not like my burger to bleed.) But as a non-vegan and enthusiastic lover of cheese and ice cream, a Berkeley startup that aims to disrupt the dairy industry piqued my interest.

On Friday, Eclipse Foods released its first plant-based dairy product: ice cream that is supposedly indistinguishable from its real counterpart. To introduce it to the public, the company partnered with SF's Humphry Slocombe (as well as New York's OddFellows). Humphry Slocombe's collaborative Eclipse Foods flavor "Mexican Hot Chocolate" is currently available at all Bay Area locations.

How it all started

Founders Aylon Steinhart and Thomas Bowman are no strangers to the alternative protein world. Steinhart previously worked at plant-based nonprofit the Good Food Institute, and Bowman was a chef at Michelin-starred restaurants before working at JUST, a plant-based food brand. After deciding to launch their own business, they settled on a dairy product, as other companies seemed to have plant-based meat covered. First, they set about developing their magic recipe for a plant-based milk.

"We wanted to replace [dairy] very intentionally," said Steinhart. "Of course there is almond milk, soy milk, and cashew milk ice cream. What we've done is we've created a blend of plants that comes together perfectly to create a milk. The milk functions like real dairy milk, and you can use it to make ice cream or cream cheese."

Eclipse Foods ice cream is free of common allergens &mdash it's made without soy, nuts, coconut, gluten, GMO&rsquos, gums or stabilizers. Instead, they formulated the recipe by analyzing the molecular composition of milk, and then recreating it using potato, corn, cassava and oil. One perk of these ingredients is that the resulting ice cream doesn't taste overwhelmingly like its substitute of almond or coconut.

Another perk? These ingredients are inexpensive, resulting in ice cream that is affordable (as far as "artisanal" ice cream goes): a single scoop at Humphrey Slocombe costs $4.95.

My Trip To San Francisco

Last month my family and I went on a little weekend adventure to San Francisco. It’s a city that we had wanted to visit for a few years, and I have to say it did NOT disappoint. I am SO excited to share our trip with you and hopefully encourage you to take a little trip yourself!

Like I said, San Francisco is a place we had wanted to visit for a while. The backstory on this is we were watching an episode of a show called Unique Sweets on the Cooking Channel and it featured a place called Bi-Rite Creamy. They were featuring the epic ice cream and their famous chocolate pot de créme. My (10 year old at the time, now 12) has a minor obsession with chocolate mousse, pudding, custard….you name it. So the pot de créme spoke to his soul. That was the beginning of our San Francisco journey. He made it his personal mission to get us there.

The thing is, flights from New Jersey to San Francisco aren’t exactly inexpensive. Hello cross country. And flying to California to get a jar of chocolate pudding seemed a little extravagant. So the past few years I checked airfare on and off to see if there were any great deals. This past January I did my quarterly search and low and behold there was a weekend in February where I could get nonstop flights from Newark to San Fran for $214 on Virgin America. I KNEW I could not pass them up. (Generally a nonstop Newark –> San Fran flight goes for $500-$600).

I booked the flights and we got to planning. And by planning I mean I got to mapping our food adventure through the city. I consulted my favorite travel friend’s website to get her recommendations first.

Also, I LOVED flying Virgin America. Obviously the cost was great, but the whole experience was so nice. The flight attendants were super friendly and their safety video is pretty amazing.

We stayed at The Omni in San Francisco and I can NOT recommend this hotel enough. The location is fantastic (just under a mile walk from The Fisherman’s Wharf) and really central to everything you’re going to want to do. Plus, it’s stunning.

The room was perfect for us and their staff is so helpful. Plus, they delivered cookies and milk to our room every afternoon for the kids to enjoy. Needless to say, Max and Jake loved this place.

When we arrived the boys were DYING to get over to Ghirardelli Square for an ice cream sundae. I had promised them dessert before dinner on our first night there. But on the way there from our hotel we decided to take the walk up to Lombard Street.

If you aren’t familiar, Lombard Street is one of America’s most crooked streets. It’s SO steep, in the 1920’s a property owner suggested they the crooked design for aesthetic appeal and also safety! Lombard Street boasts some of the city’s most expensive real estate as well. I was breathing heavy for sure on my walk up. Of course my kids zoomed past me…but the walk was worth it because it’s a gorgeous view up top.

After that walk I felt like I EARNED my trip to Ghirardelli!

I have to tell you, my “Ocean Beach” Sundae was possibly the best ice cream sundae I have had in a LONG time…if ever. It was THAT good. It’s vanilla ice cream topped with caramel, homemade hot fudge sauce topped with whipped cream, sea salt more caramel and a Ghirardelli square. I’m telling this was delicious.

My boys devoured their “Treasure Island” Warm Brownie Sundaes too. Their hot fudge there is something I will dream about!

The Cable Cars that go all around the city are a must. If you’re planning a trip to San Francisco THIS website will answer all your questions. I used it as a resource the entire time we were there!

From there we walked down to the Fisherman’s Wharf. The weather was stunning and we really enjoyed seeing all the boats and the crazy people watching!

We had dinner at Fog Harbor Fish House, where I ordered this tuna mango stack that was SO good. The seafood at Fog Harbor is super fresh and we really enjoyed our meal.

We got our table right around sunset and our table by the window was perfect because the view is gorgeous.

We strolled around some of the shops after dinner, which was really fun…

I mean there was a little shop that was ALL Biscoff!

After dinner we were exhausted. The long flight, the walking (and hills) and the time change caught up to us. We wanted a good night’s sleep for our jam packed next day.

Walking back to The Omni was a gorgeous walk, though.

When we woke up the next morning we headed over to the Ferry Building for a walking breakfast. We sampled lots of goodies, but my FAR the waffle at Blue Bottle Coffee was the highlight. I never knew I could enjoy a waffle without syrup so much. The coffee is amazing and that waffle will haunt me!

Inside the Ferry Building are lot of vendors, but my favorite was Miette.

After our waffle we got this chocolate cake slice and all grabbed a fork. It was delicious.

Of course my kids were most excited about our trip to Alcatraz Island. What would a trip to San Francisco be without visiting Alcatraz?

Alcatraz Cruises is the way to get to the island. You take a cruise over and you can tour the island for as long as you want. There are guided tours, or you can just walk around and explore on your own.

We had such a fun time visiting Alcatraz. My boys LOVED seeing the jail cells. Now that I think about it, they might have enjoyed it a little too much…hmm…

I have to say that if you are going to go to jail Alcatraz might have been the place to be. I mean the view is pretty great.

I will say it was smaller than I thought it would be…

And there were some pretty infamous inmates that stayed here…

If you are planning a trip to San Francisco make sure to book your tickets in advance for Alcatraz. They sell out pretty quickly. We were there on Friday and they were completely booked through Monday!

And of course I am a sucker for a souvenir photo…

After Alcatraz we walked about down the pier…

We had Boudin on our mind for an early dinner. The smell of sourdough bread in this place is enough to drive you crazy!

The next morning we got up bright and early for breakfast at Brenda’s French Soul Food.

We LOVED this place…I feel like it’s a must for breakfast if you’re in San Fran.

We got the Beignet sampler and our favorite was the Ghiradelli molten chocolate filled beignet. I MEAN! My kiddo went simple with pancakes and I ordered the Fried Chicken Eggs Benedict on a biscuit.

We were fueling up for our Bike Ride across the Golden Gate Bridge.

We rented bikes from Bay City Bike Rental. They have multiple convenient locations and many different bike tour options. We decided we wanted to do a “self-guided” tour to go at our own pace. San Francisco is pretty hilly, so we wanted a tour that would be good for all ages (and all biking experience levels).

We chose the Golden Gate Bridge and Saulsalito Tour. Even though it’s probably the easiest of the tours there are still some hills I had to push my bike up. My kids had no problem, though!

I have to say that the bike tour was really a highlight of the trip. We lucked out and had a GORGEOUS 70 degree day.

Plus the views of (and from) the bridge were phenomenal.

I would HIGHLY recommend doing the bike ride. It’s an experience you won’t soon forget.

Thanks Bay City Bike for hooking us up with the bikes!

Once we got over the bridge we biked through adorable Saulsalito. My kids had already worked up an appetite, so we stopped at Napa Valley Burger Company for a burger. I wasn’t super hungry so I just ordered Parmesan Truffle Fries. Oh yeah!

The tour was about 9 miles long and we were all ready to get off of our bikes. The great thing about the tour is you can put your bikes on the ferry and take the boat back to the Pier from Saulsalito. Love that!

We had been waiting to get to Bi-Rite Creamery and we took a cab down to The Mission to get our Ice Cream and Pot de Créme.

There was a pretty long line to even get IN the shop (which is tiny). But it was a Saturday afternoon and the weather was gorgeous, so we didn’t mind.

I have to tell you the wait was worth it. I got a cone with Salted Caramel (OMG SO GOOD) and Mexican Hot Chocolate. But really the Chocolate Pot de Créme was the star. It was absolutely everything we expected…thick chocolaty and rich. And they’re served in sweet little jars…

My kids were over the moon happy.

After a stop back the hotel to freshen up and rest we headed to dinner at Zero Zero. I want to go back to San Francisco just to go back to this great little spot. The food is AMAZING. The pizza is perfection and the dessert… you guys…

They have a Build Your Own Ice Cream Sundae situation that is everything. Like we hadn’t eaten enough ice cream this trip, we went ahead and ordered a sundae to share.

All the toppings are made in-house. We got vanilla ice cream with Homemade Junior Mints and hot fudge…

Oh yeah and a side of warm Ricotta Doughnuts. Sigh.

The next morning we got up pretty early and headed back to the East Coast.

Our trip to San Francisco was everything we had hoped it would be. We wished we could have stayed another day to visit the Muir Woods, but we’ll save that for next time!

Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream

June Gloom may have finally descended like the fog, just in time for summer, but 50-degree weather doesn't stop true San Franciscans from enjoying the summer, or the myriad pleasures of the city's many frozen desserts. While NYC melts, we shiver in hoodies, but ice cream's always worth the wait.

Especially if you're waiting in line at Humphry Slocombe, the popular Mission shop whose anything-goes vibe always gets a little more sparkly come Pride. What other ice cream shop would celebrate this weekend's festivities with a Rainbow Unicorn Sundae, made of strawberry and sweet-corn ice creams topped with multicolored sprinkles and an upside-down cone? Now, Sean Vahey, owner and operations manager and Jake Godby, chef/owner, reveal their secrets in the Humphry Slocombe Ice Cream Book. How they keep the cornflakes crunchy in the Secret Breakfast ice cream, the Elvis: The Fat Years' Bacon Peanut Brittle recipe, even the story (and names!) behind the two-headed calf mounted on the wall: it's all here, fans.

Since opening the shop in 2008, Godby and Vahey have been happy to swing both high and low, from Boccalone Prosciutto ice cream and, this week, last-chance Foie Gras Ice Cream Sandwiches to Red Hot Banana, banana ice cream studded with Red Hots ("And yes, we use actual Red Hots--why try to duplicate a thing that is already perfect?") and Open Hand Fluffernutter, Project Open Hand peanut butter ice cream swirled with housemade marshmallow topping. As they point out in the book, the shop has served plain strawberry ice cream only once, as a leftover from an all-day party featuring a strawberry/marshmallow/hot fudge/Trix cereal concoction they'd dubbed the Tranny Smackdown Sundae. Only when strawberry ice cream is studded with candied jalapenos or olives ("If they don't know any better, people won't even figure out that those are specks of olive. But when they do eventually put two and two together, they'll be very proud of themselves for expanding their horizons, to much deliciousness") does it find a slot in their regular flavor rotation.

So, this isn't exactly an ice cream book for the whole family, unless you really want to explain "tranny smackdown" to your kids, or why it's "ghetto style" to make ice cream without a machine.

But for grown-ups with a certain San Francisco attitude, the book is a scream. Written by the San Francisco Chronicle's Inside Scoop columnist Paolo Lucchesi, the book takes the sugar-high, caffeine-crazy voice familiar to @HumphrySlocombe's 300,000 Twitter followers&mdashsoaked in the pop culture of the moment, always up for a naughty double entendre or a Spice Girls reference&mdashand makes it last from Rosemary's Baby (rosemary and pine nut ice cream) to Hibiscus Beet Sorbet.

The headnotes on many of the recipes are longer than the recipes themselves, which, like those in Sweet Cream and Sugar Cones, are pretty much all variations on the same basic stovetop-custard theme. The only exceptions are the sorbets, of course, and the chocolate ice creams, which use an interesting caramelized-sugar technique for extra smoothness.

Godby's flavors are more elegant, and restrained, than his cone tattoos and wacky-ice-cream-guy reputation might lead you to expect. There's Sweet Summer Corn, an essence of summer made from fresh white corn, milk, sugar, and a touch of sour cream Honey Thyme McEvoy Olive Oil with citrus zest Balsamic Caramel (because "everyone had already done" salted caramel) and the intriguing (and delicious) Candy Cap, made from a sweet, maple-y dried mushroom.

A few words of advice on the following recipe: Don't think you can skip the chicory, even though the recipe only calls for one tablespoon. Without it, the added sweetened condensed milk, along with the sugar in the custard, makes the finished product too sweet. Also, it's called Blue Bottle Vietnamese Coffee for a reason whether or not you use Blue Bottle, be sure to use freshly roasted, high quality coffee, grind it very finely, and strain the final mixture through a very fine-mesh strainer to avoid a gritty end result.

Blue Bottle Vietnamese Coffee Ice Cream. Photo: Frankie Frankeny

Recipe: Blue Bottle Vietnamese Coffee

We are both coffee whores&mdashthink three macchiatos every morning, followed by mid-afternoon cappuccinos. Please don&rsquot speak to either one of us prior to morning coffee. No&mdashreally.

Legit ice cream shops must have coffee ice cream. It&rsquos just a fact. Our variation is an interpretation of Vietnamese coffee, and, surprise surprise, it&rsquos not cloyingly sweet like most coffee ice creams and actually tastes like coffee.

There was never any doubt that we would use Blue Bottle for our coffee ice cream. For starters, we needed some street cred while we were getting off the ground, and at the point Blue Bottle was one of the only artisan coffee roasters in San Francisco.

But even more so, Blue Bottle mastermind James Freeman has been a true friend and a mentor for us. We've had a partnership with Blue Bottle since the beginning and use Giant Steps blend in our ice cream.

The secret ingredient is the chicory, which gives it a nice sharp edge and makes it all taste a little more like actual coffee. You can find chicory at natural foods stores.

Recipe adapted and reprinted with permission from the Humphry Slocombe Ice Cream Book by Jake Godby, Sean Vahey, and Paolo Lucchesi, copyright 2012. Published by Chronicle Books.

Prep Time: 15 minutes, plus 1 to 8 hours' chilling time
Cooking Time: 20 minutes
Total Time: 35 minutes, plus 1 to 8 hours' chilling time
Yield: 1 quart

2 cups heavy cream
1 cup whole milk
1 tsp salt
3 egg yolks
1 cup sugar
3 tbsp strong ground coffee
1 tbsp ground chicory
1/2 cup sweetened condensed milk

Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fill the bowl with a fine-mesh strainer.

In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.

Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.

Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn&rsquot scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, 2 to 3 minutes.

Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the coffee, chicory, and condensed milk while it&rsquos hot (you can&rsquot cook condensed milk because it&rsquoll burn). Let cool, stirring occasionally.

When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard pour it through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer&rsquos instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

Jake Godby and Sean Vahey will be signing the Humphry Slocombe Ice Cream Book on Saturday June 23, 3-4pm, at Omnivore Books, 3885a Cesar Chavez St, San Francisco. For more information, go to Omnivore Books or call (415)282-4712.

Perfect Iced Coffee

When you live in California, you have a ton of options for great coffee. But whe you start hitting all the hottest coffee shops around town, it gets to be quite expensive. At one point, I ended up splurging on a $10 latte at Alfred’s Coffee!

But as always, nothing beats the homemade version – taste-wise and money-wise. And with this easy perfect iced coffee recipe, you won’t have to overpay for coffee ever again.

All you have to do is brew your coffee the night before using good-quality coffee beans . That way, it can come to room temperature by the time the morning comes around. Now I have personally never been a fan of pouring hot coffee over ice but if it doesn’t bother you, then you can whip this up in the morning – it’s up to you!

Then you can whip up a batch of simple syrup, but only if you need it. A batch should last you for a few weeks, unless you like to douse your coffee in sugary goodness. No judgment here. Then you can add a splash of milk or half-and-half, although I highly recommend the latter.

Now you can skip the hectic Starbucks line and have quality coffee for a quarter of the price right at home!

The 13 Hottest Iced Coffee Recipes for Summer

Using your microwave or stovetop, heat the water until it just boils, then remove it from heat and allow it to cool for one minutes. Place the ground coffee in the cylinder of a French press along with the cinnamon sticks (make sure the cinnamon lies flat so that you don't run into problems when you depress the plunger later on). Pour the hot (but not boiling) water over the grounds and stir the mixture briefly (a chopstick works very well here). Place the lid on the French press, leaving the plunger in its upper position. Allow to steep for 4 minutes. Once the brewing if complete, slowly move the plunger to its lower position and pour the coffee into a heat-safe glass or mug. Add in 2-3 Tbsps of sweetened condensed milk and stir until fully dissolved. Pour over ice.

Recipe courtesy of Christie from


2 shots of espresso (or 1/2 cup of super strong coffee)

2 cardamom pods (seeds only) ground to a fine powder (or 1/4 tsp of cardamom powder)

2 Tbsps of condensed milk


In a tall glass, add sugar, condensed milk, milk, cardamom, and espresso and stir until well combined. Then add crushed iced slowly and serve.

Recipe courtesy of Alice from


Spicy Mocha Mix (makes 4+ servings):

1 Tbsp Vietnamese cinnamon

4 Tbsps unsweetened cocoa powder

1/4 tsp nutmeg, freshly grated

8 oz Godiva Chocolate Truffle Coffee, prepared from your coffeemaker

Toppings: whipped cream, chocolate shavings, cinnamon/nutmeg/chipotle powder


Combine the coffee and 1 heaping Tbsp of spicy mocha mix in a small pitcher, and stir to blend until the chocolate mix dissolves. Add the milk and ice cubes, stirring gently. Pour into a large glass and add the desired toppings and serve immediately.

Recipe courtesy of Krystal from


3/4 cup fresh brewed dark roast coffee, chilled

2 Tbsps Torani caramel syrup


Fill a large glass with ice. Add chilled coffee and caramel syrup and stir until blended. Add Half & Half and stir to blend. Adjust caramel syrup and Half & Half if needed.


2 cups of double-strength coffee or espresso

1/2 cup of sugar (try Turbinado sugar for something less processed)

Toppings: whipped cream or chocolate shavings


Brew coffee or espresso. Mix in sugar and cinnamon and let the mixture sit until it has cooled off to room temperature. Pour the mixture into an 8-inch glass baking dish, cover with plastic wrap and set in the freezer. Remove the mixture from the freezer every 30 minutes to stir, breaking up the ice crystals. Continue to remove and stir for 2-3 hours until the mixture is hard enough that you need a fork to break up the ice. Once the granita is frozen to the correct consistency, you can either serve it right away or let it sit in the freezer overnight. Top with whipped cream and chocolate shavings. Serve in a chilled glass.

Recipe courtesy of Alysa from


1/4 heaping cup of granulated sugar

1 heaping Tbsp instant coffee granules

3 clementine mandarin oranges

1 pinch ground cloves (optional)

1/4 cup Half & Half (or cream if you prefer)


In a small pan, add the milk, cocoa powder and sugar. Next, add the instant coffee granules, cinnamon and nutmeg. Add a small pinch of ground cloves to your taste. Then, add the juice from clementine oranges. Heat the mixture on medium heat while stirring constantly. Try to keep the heat just low enough so the mixture doesn't boil. If it starts to boil, turn down the heat. Continue stirring until all the ingredients are combined and it starts to thicken (about 6 minutes). Turn off heat and let the mixture cool for 5 minutes. Stir it a few times while it is cooling. Pour over ice and add cream as you wish.

Recipe courtesy of Nancy at

Café de Olla Ingredients:

1/4 cup lightly packed brown sugar

3/4 cup ground dark roast coffee beans, regular or decaf

Café de Olla Directions:

Combine water, cinnamon sticks, clove, star anise, and white and brown sugar in a medium saucepan. Stir and bring to a boil and then reduce heat to low and simmer, uncovered, for about 25-30 minutes. Remove from heat and add the ground coffee. Stir and cover, let steep for 5 minutes. Pour through a sieve lined with a coffee filter, or just use your coffee maker and pour directly over your lined coffee grinds basket.

Iced Mexican Coffee Ingredients:

1 Tbsp heavy cream or Half & Half

Iced Mexican Coffee Directions:

Drizzle some chocolate syrup on the bottom of a glass. Add ice cubes, the shot of coffee liquor and Café de Olla. If you'd like to create a floating layer of cream, carefully pour the cream over the back of a spoon on top of the drink. Sprinkle with a pinch of cinnamon.

Watch the video: Iced Chocolate with Ice Cream (January 2022).