"I love both the crème fraîche and Tahitian vanilla ice cream. I like the crème fraîche more by just a hair but because it's hardly ever available, I guess I have to go with Tahitian vanilla. (I suggest pestering the Humphry Slocombe people to make more crème fraîche for the shop.) You have to trust me on this one: make your significant other get their own! Don’t worry—after getting the death stare from them, they’ll understand after the first spoonful. Get your ice cream by the quart!"
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2:30
September 9, 2015
Chef Jake Godby's ice cream shop Humphry Slocombe in San Francisco specializes in unique ice cream flavors. Get the surprising stats behind every scoop. Covers tells a restaurant's story through its numbers.