best concert at an ice cream shop, 2010: Jane Wiedlin plays Humphry Slocombe with special guest, Big Gay Ice Cream Truck
Humphry Slocombe‘s played host to a birthday party- slash- ice-cream-mashup this summer, 22 August, and the result of this
hot-mess conflagration-of-coolness turned out to be one of the most memorable parties of the year. The birthday boy was Doug Quint of the infamous Big Gay Ice Cream Truck. Haven’t heard of it yet? It’s a roving ice cream truck out of New York, and it has a cult following there. The man himself chose Humphry Slocombe’s as the site of his party, and dished up a special flavor on-the-spot, Tranny Smackdown:
(“tranny padding” (shortbread baked by Humphry’s Jake Godby), Slocombe strawberry ice cream and marshmallow fluff, smeared “mascara” (dark chocolate sauce), and smeared “lipstick” (Amarena cherry sauce), all topped with Trix cereal.)
Add to the mix Quint’s long-time friend, rocker and former Go-Go Jane Wiedlin, who lives in the Mission(!!) and who, in the column of coolest. birthday. present. ever. debuted her new song Big Gay Ice Cream Truck, a gift for Quint (which you can download on iTunes here)
Made-to-order ice cream. That’s right, ice cream made on-the-spot at the time you order with the amazing liquid nitrogen ice cream maker-on-a-Radio Flyer wagon dubbed the Kelvin.
The process in fantastic, your scoop arrives in a whoosh of white cloud, like a magic trick, or the most memorable science experiment from that high school chemistry class. (Just follow Twitter for the time and location to find the cart, and you’re good to go!)
But this cart has been so popular, it’s been able to cross-over to brick and mortar. (Well, actually repurposed shipping container . . . see the link to the article below.) Future location? Octavia and Linden, Hayes Valley, SF.
Says the proprietor Robyn Sue Goldman, “We will have four ‘Kelvin’ machines, and each one will be used to churn a different flavor,” explained Goldman. “We will be featuring the freshest seasonal flavors and changing two flavors every week based on what’s best at the market. Every scoop will be made to order, and visitors will even be able to order off the menu, based on the ingredients we have, if they think of something that better suits their taste buds.”