Exploring New Flavors in Ice Cream: From Oyster to Olive
Away from vanilla and chocolate, let’s explore the diverse offerings of ice cream.
There’s always been a hint of absurdity surrounding ice cream.
Picture milk transformed into a frozen delight, mixed with sugar, and presented in playful hues of pink, yellow, or vibrant green atop a cone like a royal procession.
But the time has come to break free from the sugary stereotypes of ice cream. No longer satisfied with just being sweet and whimsical, this frozen treat has evolved into a realm of avant-garde flavors, ranging from olive oil to oysters.
Let’s journey into this bizarre and creamy world where dessert meets innovation.
Olive Oil and Ice Cream
In the olive orchards of Italy and Spain, locals have long been drizzling this golden liquid over ice cream, their culinary brilliance unfazed by initial skepticism.
Why does it work? The oil’s earthy, fruity bitterness complements the creaminess of the ice cream, creating a harmonious bite that might surprise your taste buds.
Add a touch of sea salt, and you’ve got a dessert endorsed by Dua Lipa. It’s a sensation on TikTok!
I had the pleasure of trying it at a winery in Orange, where olive oil and ice cream were served like a divine revelation.
The Dirty Martini Sundae
Speaking of elegance, let’s discuss the Dirty Martini Sundae.
From New York’s Copinette, it features Madagascan vanilla bean gelato infused with gin and olive brine, drizzled with honey sauce, and topped with crumbled blue cheese and Castelvetrano olives.
British Eccentricity in a Cone
Across the pond, the British are exploring their culinary heritage for ice cream inspiration.
English Heritage has introduced brown bread ice cream, inspired by an 18th-century recipe. A blend of caramel and nuttiness that evokes nostalgia, like enjoying dessert while paging through an antique cookbook.
Fish and Chips? No, Fish and Ice Cream
At Fitzrovia’s two-star Kitchen Table in London, James Knappett serves walnut ice cream with fish eggs for a daring flavor combination.
Why, you ask? The salty umami of caviar with creamy sweetness creates a burst of flavors, akin to the chaotic brilliance of jazz.
Anya Hindmarch’s Ice Cream Project
For those seeking an unconventional ice cream experience, head to The Ice Cream Project in Belgravia.
Anya Hindmarch offers flavors like vinegar, baked beans, and soy sauce, with a blind tasting option available.
Garlic, Truffles, and Gold Leaf
Let’s talk luxury. Japanese brand Cellato holds the Guinness World Record for the most expensive ice cream, featuring Parmigiano cheese, white truffle, and gold leaf.
Served with a hand-crafted spoon made by Kyoto artisans, imagine indulging in such decadence and reflecting on the bougie turn your life has taken.
A Call for Vegemite Ice Cream
While Australia has its fair share of unique culinary experiments, the sight of Vegemite ice cream on a cone remains unseen.
With the perfect blend of sweet and salty flavors, it’s a match made in culinary heaven. Perhaps it’s time to call Anya Hindmarch and turn this dream into reality.
