But to start, let’s collect what has happened the last four months in my ice cream journey. Simply put, the research has been quite amazing. Ice cream business names not included (with a few exceptions), because you’ll have to read the book!
On celebration of National Ice Cream Day in the National Ice Cream Month, I led an ice cream tour to some of the best places in San Francisco with my former tour attendee and new friends in San Francisco. With two cars and 8 people in tow, we drove all over San Francisco to experience (note experience rather than eat) as much ice cream as possible…
And yes, due to our incredible good parking karma, we always found a spot within a block of the destination.
First, we started at Mr. and Mrs. Miscellaneous in the Dogpatch. A taste of the hard frozen delicacy from former pastry chefs. They’re well known for earl grey.
Then we went to Mitchells. A plethora of Flipino and tropical flavors such as avocado, ube, buko.
Third. Humphry Slocombe. One of the best places to get alcohol-infused ice cream (Secret Breakfast is the known flavor of…bourbon and cornflakes). They innovate and they do it right. I love Thai Chili Lime!
Fourth. Smitten. Liquid nitrogen makes the ice cream so creamy. Only four flavors each day all made from fresh ingredients.
Finally, Ice Cream Bar. Here some people could not take that much and wanted a break. But this was selected as the bookend due to availability of savory foods. It’s a great place to relax…after a tour! This is where I had my ice cream happy hour for my birthday!
Want more detail? That’s why I am trying to write a book!
To start, this is evidence of how much my love of ice cream reigned in my childhood.
(I am the older one.)
So starts the fascination of ice cream. Over the years, I always chose the ice cream (or sorbet if I was feeling too heavy) on the dessert menu. Cakes, pies, cookies? Absolutely not when a creamy cold something was readily available.
More importantly in my late 20s, ice cream became a symbol for everything that I loved and everything that I didn’t. Friends couldn’t ask me out for a drink (or pizza), because I absolutely disliked both. The culture of living in the Mission neighborhood in San Francisco had been grating on me—sitting around on squeaky vinyl chairs while people got sloshed on Irish car bombs or stuffing full beer bellies with slimy dough surrounded by melted cheese was not my thing.
Until this thing called… artisanal ice cream popped up in the neighborhood. It was my excuse to hang out with people in long lines. For my 29th birthday, I paraded my friends around the neighborhood to my favorite ice cream stores. I outlasted every single one of them (despite my awareness that I was moving toward lactose intolerance…) Ice cream brought delight, smiles.
And so here starts the journey of creating 31 flavors. From travel, from people I meet, from this thing that causes smiles only visible from childhood. I want to learn how to make ice cream, how others do it well, how to develop the simple pleasure created from a simple frozen scientific process using cream, milk, and sugar.
An upcoming book about ice cream around the world.
From California to Taiwan to Argentina to Italy.
Where to go, what to get...and why is it so special?
Sugar addict. Traveler. Ice cream lover. Writer. Ice cream is my answer to everything. Rewards, consolations, and socializing are always good reasons to have a scoop of ice cream. From experimenting with ice cream flavors for regular socials to bringing visitors to ice cream shops across my hometown of San Francisco, I am on a journey to chronicle ice cream destinations across the world for an ice cream travel guide.