Foodie Chap With Chef Jake Godby, Owner of ‘Humphry Slocombe’
VIDEO: “5 Tasty Questions with Chef Jake Godby”
Jake has worked in some of San Francisco’s top restaurants as pastry chef; Boulevard, Coi, Fifth Floor and Zuni. However he is best known as the chef behind San Francisco’s most loved ice cream brand and my personal fave – “Humphry Slocumbe.”
The name Humphry Slocumbe was inspired by two characters in one of Britain’s biggest TV exports “Are You Being Served” and the characters Mr. Humphries and Mrs. Slocumbe. The show produced in the 70’s and 80’s still plays here in the Bay Area on PBS stations KQED AND KTEH.
“I have always felt artistically inspired by food. I have never been afraid to take chances and push the boundaries of what people expect from food, whether it be sweet or savory items.”
– Chef Jake Godby
The ice cream flavors at the two HS stores on 24th street in the Mission and in the Ferry building change weekly. Some of my favorites include; bacon, cheese and corn, and then the fun flavors when Jake’s good sense of humor shines through; Elvis – the fat years, Jesus Juice Sorbet and Government cheese. The most recent member of the HS family is the all new BEACH BLANKET BABYLON 40TH anniversary flavor. It is rather yummy and is inspired by the BBB show – the longest running theatre show in America.
Jake and I met, melting ice cream in cones in hand, under blue skies recently for our Foodie Chap chat. Discover why Jake loves the TV show “Are You Being Served” and what inspires his inventive and amusing creations.
KCBS Foodie Chap Podcast:
Toast & Jam Ice Cream
2 cups heavy cream
1 cup milk
2 tsp. kosher salt
3 egg yolks
1 cup sugar
½ cup butter (sauté till lightly browned)
2 slices brioche (toasted dark and ground)
¼ cup jam of your choice (we make our own blackberry)
In a medium, heavy-bottomed saucepan over medium heat, combine them cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
Meanwhile, in a medium bowl, whisk together the egg yolks, sugar, and butter until well blended.
Slowly pour about half of the hot cream into the yolk mixture, whisking constantly. Transfer this back into the pot of the remaining hot cream and turn off heat.
Immediately strain the base and chill in an ice bath.
When the base is totally chilled, transfer it to an ice cream maker and spin according to the manufacturer’s instructions.
When you remove the finished ice cream from the machine, fold in the toasted brioche crumbs then swirl in the jam (not to vigorously as you don’t want to turn the ice cream purple)
Makes about a quart