It’s called a “Secret Breakfast,” but tens of thousands of people seem to know about it: Ice cream from San Francisco’s Humphry Slocombe, which operates a tiny Mission shop with about 10 daily concoctions ranging from Blue Bottle Vietnamese Coffee (better than actual Blue Bottle coffee, IMHO) to Peanut Butter Curry to Pumpkin 5-Spice.
But the real draw here, for many it would seem, is Secret Breakfast, flavored with real whiskey and cut with corn flakes. Get it? Creamy and sweet yet almost overloaded with bourbon flavor (Jim Beam, maybe?), this is the real deal. In fact, it’s so boozy that, unlike Humphry’s other offerings, this one remains a little slushy out of the freezer, since the alcohol stays liquid at that temperature.
But God it’s good. Although I might suggest Rice Krispies in lieu of the corn flakes (and perhaps more of them), this is a whiskey-drinker’s dessert through and through. I enjoyed all of the ice creams I tried (the staff will let you sample them all if you’d like), but this one clearly takes the cake. (I’ve also got a soft spot for the Chocolate Malted Milk, I have to admit.)
It’s also not the only boozy ice cream in the freezer: Slocombe has another confection made with wort, or “pre-beer,” which was unusual and delicious. Also on the menu: Tiny ice cream sandwiches made with foie gras ice cream. Decadent? You better believe it.
Worth the trip, especially if you don’t have to try to spell it!
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