REVIEW: Humphry Slocombe’s Yuzu Cream (Whole Foods Exclusive)

Building on the success of last spring’s Hong Kong Milk Tea and autumn’s Golden Milk & Gingerbread, Humphry Slocombe are back in the collaboration saddle with Chef Melissa King and Whole Foods to deliver another exclusive pint of seasonal delight. Yuzu Cream utilizes the bumpy-skinned and oddly shaped Japanese Yuzu fruit for a new flavor to usher in the (hypothetical) sunniest time of the year. This new flavor drops in Northern California on June 6, simply described as “a refreshingly floral citrus, is dreamy with sweet rich cream”, and we’ve got an exclusive sneak peak today on the skillet.


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REVIEW: Salt & Straw’s Wildflower Honey with Ricotta Walnut Lace Cookies

Every May Salt & Straw dedicates the month to the magic of spring’s awakening. April showers bring May flowers and what better way to honor their beauty than by eating them? While I’m not a huge fan of floral ice cream’s I am a major mark for that sweet sweet nectar created with flowers via super buzzy bee love. Honey creates the foundation for some of the tastiest bases I’ve ever had, and while I’ll pass on Jasmine Chocolate Chip, and I can never turn my back on a pint of Pooh’s favorite. Wildflower Honey with Ricotta Walnut Lace Cookies combines honey ricotta ice cream with a hint of lemon and homemade whole oat and walnut lace cookies frosted with buttery ricotta icing.


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REVIEW: Salt & Straw’s Sweet Corn & Waffle Cones

I could go on and on about how much I love Salt & Straw’s Chocolate Caramel Potato Chip Cupcake. I’ve made it my mission this year to get everyone I possibly can to hear me out and try it. CCPCC is the fine craft of ice cream perfected to such a degree that I hope it comes back every March, or in my dreams, permanently. Another of this months voted back offerings, Meyer Lemon Meringue Pie, is no slouch either, but there’s a sneaky good flavor lingering beneath the glitz and glam that really deserves your attention too. Sweet Corn & Waffle Cones combines a sweet corn ice cream with chocolate covered waffle cones, freckles of salted brown butter, and ribbons of rich vanilla caramel.


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REVIEW: Museum of Ice Cream San Francisco

Right behind Golden State Warriors games and the Orpheum’s Aladdin, the hottest ticket in the Bay Area since September has been the Museum of Ice Cream. The first round of tickets sold out in twenty minutes, and despite being in the digital “line” right when they went on sale, I was left out in the cold. Fortunately for me, the creators of the highly popular museum saw the potential and extended their stay until February and I was able to visit on the last weekend of December. Nestled away just off of Union Square in an old banking building, a big pink banner leads the way to the magical creamy wonderland.

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REVIEW: Marlo’s Bake Shop Soft Baked Biscotti (Original and Brown Sugar Coffee Cake)


Although they aren’t as sexy as an oozing cream filled doughnut or as exciting as the latest wild Oreo flavor, I love me a good biscotti. As an avid coffee drinker how could I not get down with a cookie that’s usually baked twice to be extra hard and not only go along with but NEEDS a strong cup to reach its full potential? One year for Christmas I even replaced my usual batch of whimsy-and-butter laced goodies with three different types of biscotti. While I don’t tend to buy any particular type of biscotti and usually will just grab whatever the cafe I’m at has to go along with some espresso, I’ve found a great San Francisco based company putting a unique spin on the crunchy cookie. Marlo’s Bakeshop are a woman-owned bakery specializing in soft-baked biscotti that are free of preservatives and artificial flavors, with some inventive concoctions to boot. Continue reading

REVIEW: Salt & Straw’s Thanksgiving Dinner of Ice Cream 2017

Thanksgiving is the grandest meal of the year, and for the fifth time since they started in 2011, Salt & Straw are turning that epic feast into an immersive and inventive ice cream experience like no other. It isn’t just channeling the feelings and magic of the family-centric holiday, but actually fusing the savory salty flavors into wild new versions of America’s favorite dessert. This review is a little different than most, as rather than have a pint or scoop and pick it apart, I went into their new Hayes Valley location in San Francisco and had a full flight of the Thanksgiving Dinner of Ice Cream offerings all at once; eating them sequentially as if I was partaking in a meal. A Salt & Straw flight comes with four flavors so I had to add one on the side, in a waffle bowl for ultimate dipping and crunching satisfaction, and opted to put start the meal in said crunchy bowl.


Sweet Potato Casserole with Maple Pecans:
Sweet and spicy sweet potato ice cream with maple sugar caramelized pecans and maple marshmallow fluff.


This scoop might sound strange at first, but it’s a pretty recognizable profile that translates really well into ice cream. The base is sweet and cinnamon-y with an overall flavor reminiscent of sweet potato pie that is absolutely delicious as an ice cream. The sweet potato’s organic consistency helps make the texture extra creamy and is perfectly succulent smooth. The caramelized pecans are rich and fatty with an amazing sugary pop that reminds me of sticky pecan pie in the best way. The maple marshmallow swirl is incredible, as is all marshmallow when touched by S&S, and while all the ingredients are very similar, there’s no doubt this ice cream is better than any sweet potato casserole I’ve ever had. This is the only flavor in the lineup that doesn’t have any distinct savory notes and it is an absolute slam dunk. Very scoop-able, very pint-able, and the shining star of pure deliciousness in this series. Rating: 10/10

Buttered Mashed Potatoes and Gravy
Buttered mashed potatoes ice cream with a gravy fudge swirl.


Yes, this is quite literally potato ice cream, and surprisingly, it works. Thanks to the use of yukon gold potatoes the texture is mostly smooth and creamy with a bit of potato grittiness that immediately starts to play mind games with my tastebuds. There are nuances of butter and garlic, but the overall profile still leans sweet. The swirl is thick and gravy-like, with a texture that screams fudge and a flavor that screams a chicken-stock-kissed caramel with a hint of bitterness. It’s slightly savory but not so much that it’s off-putting, and the relatively basic flavor of potato makes it less likely to clash with other scoops if you wanted to do a little mash up. For as bizarre as this one seems it’s actually pretty damn good, and I would eat it again no doubt. It isn’t as crave able as an average scoop of ice cream, but it’s executed well. Rating something like this is really challenging, since it’s in its own niche category, but I will attempt a numerical grade. Rating: 8.5/10

Persimmon Walnut Stuffing
Olive oil and coriander spiked ice cream with homemade toasted walnut stuffing and bourbon raisins.


I don’t know about you but stuffing is one of my absolute favorite parts of Thanksgiving dinner, and that savory bread-y satisfaction is on full display in this scoop. It isn’t weird at all. The olive oil ice cream is lush and beautifully creamy with hints of pepper that play against the general sweetness very well. The bourbon raisins pop with bright sugary notes and the chunks of stuffing are no joke. They are large and in charge. The olive oil and dairy soak the stuffing like a bread pudding and the overall experience is one that is reminiscent Thanksgiving’s best side, but also very scoopable. My only issue with this one was I didn’t taste persimmon at all, and I really wanted to because persimmon’s are fantastic. Rating: 8.5/10

Salted Caramel Thanksgiving Turkey
Salted caramel turkey ice cream with candy-coated crispy turkey skin.


This is without a doubt the weirdest of the bunch, and as far as crave-ability goes, my least favorite. The base is rich with turkey stock flavor, onions, and spices, yet is still sweet and very rich. I’m a huge fan of sweet and salty, but throwing this savory curveball into the mix is a little challenging for my tastebuds. The turkey skin is buttery and crunchy like toffee but still packs a distinctly meaty and poultry-heavy flavor. It’s bizarre, and for what it’s worth executed very well. It’s not the kind of scoop I would call disgusting, it’s just not one that tempts me to want to eat more. One of the more exciting things I tried was a bit of this and a bit of the mashed potatoes in one bite, and yep, it was just like the classic mix on a real Thanksgiving plate. Rating: 9/10 on execution, 7/10 for my personal taste.

Spiced Goat Cheese & Pumpkin Pie
Spiced goat cheese ice cream with swirls of mashed pumpkin filling.


Who doesn’t love a good pumpkin pie to finish off the most indulgent meal of the year? I was super looking forward to this flavor, and while it’s good, I think it ultimately let me down the most. Goat cheese can work beautifully in ice cream, and S&S’s own Marionberry Habanero is a great example of this, but for my taste this one is simply too goat cheesy. The base is very tangy and almost tastes like a straight goat cheese log with just a touch of amplified sweetness and slight spice kick. The pumpkin swirl is great, but the ratio leans so heavily towards the base that I never feel like I got quite enough. The bites with equal parts of the two were terrific. Cheesy but spicy and sweet with lush pumpkin flavor – there just wasn’t enough of them to make me love the scoop as a whole. Rating: 7/10

Overall Salt & Straw’s Thanksgiving Dinner of Ice Cream is a total success – full of creative flavors that really do conjure up amazing memories of family and feasting. If you are fortunate enough to have a scoop shop in your neighborhood I highly recommend stopping in for a flight, and if you have an adventurous palate and can afford it, getting a 5 pack of pints delivered to your door would make for a really fun evening of food exploration.


REVIEW: Salt & Straw’s The Great Candycopia

Today is the one year anniversary of my first review on Sean’s Skillet. While I had written and rambled on about food on many occasions, October 30 was the day I finally took the plunge, and it all started with a review of a dark twist on one of my favorite Baskin Robbins flavors growing up – Trick Oreo Treat. It only seemed fitting that my one year anniversary review would be of my favorite ice cream company’s version of a trick-or-treat inspired scoop, with Salt & Straw’s The Great Candycopia; which combines a salted butterscotch ice cream with homemade snickers, whoppers, heath bars, and peanut butter cups. UPDATE: for 2018 S&S took out the whoppers and replaced them with homemade Twix bar chunks


First things first, Tyler at Salt & Straw absolutely nailed this salted butterscotch base. Butterscotch is such a unique yet subtle flavor, defined by cracking the sugar at just the right time and balancing it with enough butter, vanilla, and salt to carry those soft creamy notes, and this ice cream hits it on the head. The flavor is unmistakably butterscotch, just like popping a cold and super velvety Werther’s original into your mouth over a long conversation on grandma’s floral print couch. There’s something nostalgic and whimsical hidden inside all of its sugary glory, and it’s those warm melty sweet notes that make butterscotch such a throwback autumn treat. While butterscotch can oftentimes comes off as a too intense sugary punch to the face, the salted aspect of the ice cream helps balance out the potential over-the-top nature of the base for a well rounded and decadent experience that is full bodied and glorious, with moments of reprieve.


Reese’s and Snickers are two of my favorite candies of all time, and both of the in-house versions of these specialties are fantastic. The peanut butter cups are in large delicious chunks with a very smooth and rich peanut butter that reminds me of the great mini cups at Trader Joe’s. The PB is fatty and nutty without being too sweet, which makes it stand out against the beautifully intense butterscotch. The Snickers are a little bit farther from the original but just as delicious, with perfectly soft and smooth caramel inside of lush snappy chocolate with little bits of nuts to tie it all together. There are no peanuts in the ingredients but there are pecans, and I think they went with that autumn staple in lieu of the peanut, which gives some additional contrast against the flavor in the cups.


Whoppers and Heath bars are much lower on my list of favorite candies, but goddamn do they work wonders in the recipe here. It’s no secret that toffee is terrific in ice cream, and the deep, burnt, brown sugar caramel notes exist in perfect harmony with the butterscotch, delivering a huge satisfying fatty crunch. The whoppers play a similar role, maintaining all of their crunchy character and bringing a funky malt flavor to the profile that once again plays perfectly with the butterscotch and pops with huge chomp-y satisfaction. UPDATE: While I had no problem with the Whoppers, there’s no doubt the Twix is a big upgrade The cookie is softer than what you find the packaged variety with a massively thick layer of S&S’ top tier caramel.


From the first bite in all the way to the bottom of the pint this ice cream is like trick-or-treating in the best way. Digging into the sea of orange-y tan and chocolate brown I never knew what I was going to pull out, and oftentimes I didn’t know until I bit in. Would the bite be soft and creamy or hard and crunchy or smooth and sweet? It’s like reaching into a candy-stuffed pillow case after a successful night on the halloween prowl, pulling out treat after treat after treat. Fantastic.

Rating: 10/10
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