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2. Mr. and Mrs. Miscellaneous: Pastry chef Ian Flores, 34, makes ice cream with more interesting texture than anywhere else we've tried.
Like Humphry Slocombe's Godby, Flores has a background in fine dining, having worked at Aqua here and Spago and Cut in Los Angeles. He moved back to San Francisco when his wife Annabelle Topacio, 33, got pregnant, taking a job at Postrio because "it seemed pretty mellow. Then they closed the restaurant so we said, 'Let's do our own thing'."
Flores changes flavors every day, so it's hard to predict what the shop might have at any time. We adored the Croquantino, with caramelized hazelnuts and hazelnut liqueur in a vanilla base: crunchy in some bites, creamy in others. Cherry Crush, with crushed cherry candies, had the same effect, only a little sweeter.
Then we tried the Bulleit Bourbon and Peanut Brittle and forgot everything else. The crunchy peanuts give it texture, the saltiness brings out the ice cream's sweetness, and you get the smokiness of the Bulleit Bourbon on the finish. The only problem with this ice cream is that it's not available every single day.
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