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Innovative (?!?) Ice cream flavours

post #1 of 15
6/12/09 at 6:18am
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There are some really interesting flavours here:
Unique Ice Cream Flavors at WomansDay.com - Weird Ice Cream Recipes

Luc H.
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post #2 of 15
6/12/09 at 10:41am
Great article. Here are my thoughts on each of the flavors.
1. I'd try it. As big a fan of bacon as I am, the sound of bacon ice cream (which I've heard often the last couple of years) doesn't really do it for me, but as I said, I'd definately try it.
2. Sounds interesting and workable, if the curry isn't too over powering. With the coconut milk it might even be pretty good.
3. Love bourbon in ice cream so it would be good. Not sure about the cornflakes. Think they'd just sog out too much and be nasty.
4. Caviar ice cream - sorry, but pointless. This does not seem at all appealing to me and is a waste of both ice cream and caviar.
5. As a blue cheese lover I might try it. Might be good over poached pears.
6. This one by far is the most interesting one in the article. Love the idea!
7. Flavors might be really good, but I wouldn't put whole kernals in there. I'd juice the corn and make it smooth.
8. Yuck!!!!
9. Color might be a little off-putting but I bet the flavor is good.
10. A classic flavor combo, but I wonder how the vinegar plays against the creaminess of the ice cream. Might be better as a sorbet possibly.

What does everyone else think?
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post #3 of 15
6/14/09 at 7:45pm
I've tried several of the flavors.....

1) candied bacon, apple ice cream was served at the James Beard Picnic last year....was good, really good

2)corn ice cream was ok....nothing to write home about

3)blue cheese fig ice cream was tasty

not tried the others.

caviar reads yucky.....some things just seem wrong, really wrong.
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post #4 of 15
6/15/09 at 1:35am
I looooove black sesame ice cream ("goma aisu"). In fact, I'm surprised it made this list, just because it's been around for many years now.

Re: blue cheese ice cream, we did one in our kitchen a few months ago. Goes great with pear tart.

Pat
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post #5 of 15
6/15/09 at 2:02pm
I made a coconut mango curry ice cream once. I submitted it for a contest. It lost, but it sure is good! I made it in a Donvier ice cream maker. :lips:
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post #6 of 15
6/16/09 at 5:27am
I've done corn ice cream to finish red pepper soup. And red pepper ice cream to finish corm soup. Version one was better.

I had great success Chai ice cream last summer. I am a fan of savory ice creams (not much of a sweet tooth, I'm a cheese and port for dessert guy) but they are still a tough sell. I tried a beet and long pepper ice cream last week (to go with a cheese salad) but had a problem with balancing the sugar in the anglaise. Too little and icy, too much and too sweet.

--Al
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post #7 of 15
6/16/09 at 6:39am
Every year on the Isle of Wight (off the coast of Hampshire in England) they hold a garlic festival, where they make everything conceivable out of garlic... including garlic ice-cream. I licked it ONCE.....:eek: it is not a taste that recommends itself to the ice-cream art!
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post #8 of 15
6/16/09 at 4:34pm
The bacon sounds real tasty, and the fig and goat cheese reminds me of a very common ice cream flavor in Mexico called "queso y mora", blueberries and chunks of white cheese blended into vanilla IC.
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post #9 of 15
6/18/09 at 2:01pm

How about this?

Have you ever tried Lavender Ice Cream or Fried Ice Cream?
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post #10 of 15
6/18/09 at 5:51pm
fried....both battered and flaked.....not impressed with either
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post #11 of 15
6/18/09 at 5:54pm
i've had great executions of olive oil ice cream and sour cream ice cream....goat cheese ice cream...and beet ice cream
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post #12 of 15
6/18/09 at 6:00pm
I've had good luck with corn ice cream.

Avocado savory ice cream is terrific, too -- float a ball in gazpacho and it's heavenly.

Caviar ice cream strikes me as a bad idea, not so much because of the taste (caviar and sour cream go well together) but because caviar has such a marvelous texture which would be completely lost. But I think smoked salmon ice cream -- savory, not sweet -- might work quite well, though you wouldn't want to serve a whole lot of it.
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post #13 of 15
6/19/09 at 4:36am
Keller served it in a savory cone and called it appetizer or amuse, way back when....salmon worked well.
cooking with all your senses.....
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post #14 of 15
6/20/09 at 9:30am
A cyberfriend makes mustard ice cream -- not sure how, maybe I'll ask him. And the most popular flavor of gelato at Otto (one of Mario Batali's places) is olive oil, which deserves its popularity (I served it when I catered my aunt's 90th birthday party a few years ago, and even her friends loved it, too :lips:)
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post #15 of 15
6/20/09 at 4:33pm
Thats where I had it I think
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