- If this favorite of the local expert took credit cards, he'd be over his head in debt from buying ice cream. So thank goodness Humphry Slocombe is cash only. They make the ice cream right behind the counter, where you can see icy vats turning slowly as ingredients are handmixed to create spectacularly genius flavor combinations. They weren't the first ice cream parlor to mix meat and booze into their product, but they are definitely doing it best in the Bay Area. But even if flavor adventures like Boccalone Prosciutto or Russian Imperial Stout are too nouveau for your tastes, you'll find satisfaction in their perfectly creamy and just-sweet-enough Tahitian Vanilla.
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