|Camera-shy Godby wears his art on his sleeve|
At Jake Godby's ice cream emporium Humphry Slocombe
(2790 Harrison at 24th St.), vanilla is a bad word. Godby offers it with apparent reluctance, subbing an asterisk for the a
like it's a curse word. The pastry chef prefers to challenge customers' palates with everything from prosciutto and strawberry-candied jalapeño to bacon peanut brittle and foie gras ice cream sammies.
In response to our
challenge to whip up a recipe in the 140-character space of a tweet, Godby honored us with his previously top-secret formula for the divine frosted peanuts that finish off a Humphry Slocombe Tin Roof sundae:
Frosted Peanuts Ice Cream Topping: 3 cp peanuts, 2 egg whites, 1 cp sugr, 1/2 tsp salt, 1 tsp v*nilla. Whisk tgthr whites, sugar, van & salt. Add nuts & bake @ 250 for 1hr, stir evry 10 min