ever since my good friend Sarah wrote an article for the SF Bay Guardian
about explosion of small, homemade ice cream shops in San Francisco, I vowed to myself to visit every one of them, to find out which one was best, the most decadent. The list of six different shops, with detailed descriptions of their most popular flavors was supposed to ease this “difficult” task. Mexican Chocolate from Mitchell’s, Saffron Ginger from Xanath, or Goat Cheese from Holy Gelato – all sounded enticing, but I had my heart set on Bi- Rite’s
Salted Caramel, which has been one of my long time favorite flavors. Plus, I really wanted to see what the whole hype was about, and why there always seem to be so many people waiting patiently in line, just to get their ice cream.
As it turned out, the Salted Caramel lived up to its tasty reputation and paired really well with some other amazing flavors they had to offer.
I especially liked it combined with white chocolate-blackberry swirl and ricanelas, which is (oh, my!) cinnamon with snickerdoodles. So, when few weeks ago M. and I found ourselves eating Bi-Rite’s ice cream in the rain, under the palm tree, we knew we were in trouble. We had become “those” people! Addicted to creamy, sweet, salty goodness.
For months Bi-Rite Creamery kept me from moving down on Sarah’s list
, but promise is a promise, so Humphry Slocombe
, you better stock up on your Blue Bottle Vietnamese Coffee flavor, because you’re next!
their soft serve window offers different flavor each day.
not in a mood for ice cream? try their freshly baked cookies and fancy sodas.
I know, this is not exactly a fall recipe, but if you live in the City, you know, we’re nowhere near spiced pumpkin muffins, hot apple ciders or heartwarming soups, yet. While most of you are putting cute fall sweaters on, we’re finally getting our chance to wear sandals, summer dresses and enjoy the heat. So, when few days ago, I found myself slurping melted ice cream out of my coffee cup for breakfast, I suddenly remembered there was a coffee cooler recipe, I’d been wanting to try all summer, just couldn’t find a perfect evening to match it. This is very elegant and decadent dessert drink, with lots of great flavors and textures. Very easy to make and so impressive, a perfect “sweet ending”.
8oz strong dark-roast coffee, chilled
2oz coffee liquer
2oz heavy cream
2 scoops coffee flavored ice cream
Blend all the ingredients except the ice cream, with plenty of ice. Divide between two tall glasses and top it off with scoop of ice cream. Garnish with chocolate shaving and serve with a spoon.