Ice Cream Social: Jake Godby of Humphry Slocombe

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Ice Cream Social: Jake Godby of Humphry Slocombe

It’s summer: we’re screaming for ice cream! This month, we asked our favorite ice cream experts to share their most-loved ice cream combos and how-to tips – see them all, then share your own on Instagram with the hashtag #icecreamsocial and tag @williamssonoma to join the fun. We’ll regram and share our favorites!

 

At Humphry Slocombe in San Francisco, Jake Godby is known for his wild, unexpected flavors, with a menu that includes everything from foie gras to candied jalapeno. Curious yet? Read on to learn how he started making ice cream, his favorite combination, and what’s in his freezer at home (hint: it’s not ice cream).

 

Ice Cream Social: Jake Godby of Humphry SlocombeJAKE’S PICK: “Brown butter ice cream with chocolate smoked salt ice cream — it’s like a more sophisticated version of M&Ms with popcorn.”

 

Tell us about your background and how you got started.

I’ve never done anything but work around food, starting with bussing tables when I was 16. Before opening the shop, I was a pastry chef at different restaurants in San Francisco. My last job was at Coi.

 

Why ice cream? What do you love about it?

Not that I don’t love ice cream, but I enjoy cooking and baking in general. I opened an ice cream shop because we could do it with just two people. To open something like a bakery, it would have required a staff of people that I just didn’t have the money for.

 

Can you share any of your favorite ice cream memories from childhood?

My ice cream memories from childhood aren’t probably any different than anyone else’s. I’ve personally never thought of ice cream as being child-centric.

 

Why is summer the best time for ice cream? 

I don’t think there is a season for ice cream, but warmer weather and more hours of sunlight certainly help.

 

Do you incorporate seasonal flavors/ingredients into your ice cream?

Our ice cream is as seasonal as possible. For example, we are never going to have strawberry in February. It’s a mindset as well (for me personally at least) — I don’t want strawberry in winter. I’d rather have gingerbread or pumpkin.

 

What are some of the craziest ice cream combinations you’ve made?

I don’t think I’m the person to say what flavor combinations we make are “crazy.” To me, they all make perfect sense.

 

Are there any flavors you’ve tried that really didn’t work?

There are flavors that we occasionally make that aren’t for everyone, such as “salted black licorice,” but we still make them.

 

What’s your most popular flavor?

Our most popular flavor is by far “Secret Breakfast” — it’s bourbon and cornflakes.

 

If you could only have one flavor for the rest of your life, what would it be?

I hope I’m never in the position of picking just one flavor for the rest of my life, but I guess it would be some kind of chocolate.

 

What’s in your freezer at home?

That would be butter, stock, and leftover pizza.

 

Any tips for building the ultimate ice cream sundae?

I think the ultimate sundae is whatever you want it to be. It’s a treat, go crazy!

 

How has your local community been a part of your business? 

The local community has been so important to us. We opened with no money, so we couldn’t advertise, and we were embraced immediately.

 

What’s the best thing about your job?

The best part about my job is telling people what I do for a living.

 

Learn all about ice cream in our guide!

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