That’s what Jake Godby of Humphry Slocombe refers to the one flavor he’s never sold in his irreverent, gourmet ice cream shop in San Francisco.
Oh sure, you’ll find other versions sold by the scoop there such as “Strawberry Candied Jalapeno” or even “Strawberry Olive” (with Kalamatas no less).
But plain ol’ strawberry is just not in the equation for a madcap ice cream-maker like him who’s known for creations such as “Peanut Butter Curry,” “Hibiscus Beet,” and “Secret Breakfast” (with the flavor of corn flakes soaked in bourbon boozy-milk).
In his “Humphry Slocombe Ice Cream Book” (Chronicle Books), which he wrote with operations manager Sean Vahey and San Francisco Chronicle food writer Paolo Lucchesi, he states that he created “Here’s Your Damn Strawberry Ice Cream” for a special sundae smackdown with New York’s Big Gay Ice Cream Truck.
Godby decided to include the recipe in his book because everyone likes strawberry ice cream.
Indeed, what makes this one even more of a winner is its simplicity. There are no eggs nor any stovetop cooking required. You simply puree fresh strawberries in a blender, then mix with cream, condensed milk, sugar, salt and a splash of red wine vinegar before churning in an ice cream maker.