I missed the opportunity to try black pepper at this little shop that makes their own and likes to experiment. I was to scared and went with a tamer normal flavor.
One day they shall make it again and I shall try it.
I love peach ice cream, but all this talk of jalpenos has left me with an unnatural desire for a peach salsa frozen dessert.
Dark Chocolate Gelato with Nutmeg and Cayenne.
Almond Joy; Apple; Beer; Chocolate/Coca Cola; Corn; Grape; Jalapeno; Lime; Pear; Plum; Root Beer; Taco; Watermelon; Wintergreen - I’ve done all these.
I’ve toyed with the idea of whipping up a batch of Shrimp Cocktail Ice Cream but it’s still in the theoretical stage.
Stewed Pirate Flavor
Give him Rum, until he’s totally stewed.
Then, sit him in a big vat full o ice cream fixin’s…
Ranch?
A place near my house serves avacado, rose, jackfruit and some other unususal flavors.
I also tried cantaloupe (by Bluebell) a couple of years ago and it was surprisingly good.
Domestic flavors I cant say, but where I am at they have such lovely flavors as shrimp, wasabi, and horse.
Not new (again with the not new? whatsamatta me anyway?), but Fig Gelato is supposedly a “classic late summer delight.”
I’ve never seen eggnog or pumpkin ice cream, but they sound like good ideas to me.
Scanning thread…no references to cannibalism…
Soylent cream!
UDF (United Dairy Farmers, available in at least some parts of that rather diverse collection of states we lump together as “the midwest”) has both of those flavors, too.
I would like to see a common, buy-it-in-mainstream-grocery-stores anise flavored ice cream. Or maybe an anise-mint or anise-cinnamon or anise-orange-cinnamon-clove or anise-lemon. Ooh, wait! An anise-lemon-espresso flavored ice cream–now that would be delicious. Like espresso with sambuca, but in an ice cream. (Dopers outside the US–is anise-flavored ice cream common where you are?)
Ginger-vanilla would be delicious too. You’d have to make sure that the balance of flavors is right, though, so that you’d get a clear sense of both spices. It would be very easy to just end up with a diluted ginger flavor instead.
Over at ecreamery.com, you can mix up your own flavours–there’s cardamom, cinnamon, cucumber, green tea, nutmeg, saffron…
Me too. And I would like it to be called licorice, because “anise” is just going to make kids snigger, and be gray in color, like they have in Denmark.
That and a really kick-ass pistachio make a helluva cone.
I once saw a strip of The Born Loser: Young Wilberforce Thornapple is sitting at one end of an ice-cream shop counter with his hands innocently folded and an evil, satisfied smirk on his face. The other half dozen or so customers are staring at him, reeling in horror and disgust. The counterman shouts furiously at Wilberforce, “That is not one of our 31 flavors!”
Those look so damn good…
We should pioneer squid or goat-taint flavored ice creams to use in our newbie initiations.
Anchovy!
Durian is indeed Evil Fruit, and I have long suspected that the farangs (Westerners) who claim to enjoy it are in reality mere posers sucking up to the locals. Dreadful stuff. That said, I’ve had some durian cookies and chips that weren’t bad. They’re generally loaded with so much sugar that the rotting-corpse taste is effectively smothered, and no discernible smell. The ice cream, though, I’ve not sampled, but like the cookies and chips, I doubt it has much of a smell. I wish the same could be said of the “fruit” itself.