Humphry Slocombe Launches New Flavor

The ice-cream outfit whose Oakland location is in The Hive wants to introduce you to yuzu.


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Image courtesy of Whole Foods Market

Humphry Slocombe, the über-cool ice-creamery famous for spotlighting such out-there ingredients as beer, bacon, mushrooms, and cheese — and whose Oakland location opened last summer in The Hive — will launch a new flavor on June 6.

Set to be sold not in Humphry Slocombe shops but exclusively at select Whole Foods Market stores in California, Nevada, Arizona, and Hawaii in collaboration with Top Chef finalist Melissa King, the new flavor is called Yuzu Cream. 

"I spent a lot of time working in Tokyo," King told East Bay 365, "and came home inspired" by the ingredients found in Japanese kitchens.

"A lot of Americans are not familiar with yuzu, but it is a common citrus found in Japan — imagine if a grapefruit, key lime, mandarin, and Meyer lemon all had a baby! 

"I thought this traditional Japanese citrus would make a nice twist to the flavors found in the all-American nostalgic ice cream, the 50/50 bar," explained King, a Culinary Institute of America grad who trained under such notables as Delfina's Craig Stoll and Atelier Crenn's Dominique Crenn.

In 2016, she was a guest chef at Tokyo's Elle Café Aoyama. Yuzu Cream is the third Humphry Slocombe flavor she's created as Whole Foods' first-ever "chef ambassador." 

"I wanted to keep the flavors pure and harmonious. With Yuzu Cream, you’ll get a refreshing, clean flavor balanced by rich sweet cream," King said.

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