The world loves ice cream; many of us have fond memories of going out for ice cream after a long and busy day. Most of us are also mainly used to sweet, conventional flavours; the fact is, though, that the flavour spectrum is wider than most of us realize.
Squid Ink Gelato
A squid uses its ink as a defensive mechanism; this confectionary company in St. George, Utah uses it as a signature ingredient in its frozen treat. This gelato contains both ink and vanilla; the ink is taken from a dead squid’s ink sacs as the meat is prepared for eating.
Ghost Pepper Ice Cream
A Ghost Pepper packs a total of 1,000,000 Scoville units of heat; its presence in a dessert at this Delaware ice cream shop entails the signing of a waiver. This ice cream looks like vanilla with strawberry sauce- and those flavours do form its base- but it is so much more; it is laced with three ghost pepper hot sauces, along with a jalapeno hot sauce and a ghost pepper mash.
Although the way to make this dish nowadays involved electric mixers, the traditional method is still used; before the annual whale-hunting feast, Native Alaskan women gather together and use their deft hands to vigorously mix caribou fat, seal oil, snow, and berries into this special treat.
Teaberry Ice Cream
The name of this treat is deceptive- it tastes nothing like any tea or berry. Instead, its colour is reminiscent of stomach-soothing Pepto-Bismol, and it tastes like the topical pain reliever Bengay; in other words, it has an old-timey minty and spicy flavour. The fruit it is made out of is the size of a pea, is a crimson colour, and grows off certain New England evergreens.
Delicious vanilla snow cream, made from snow, vanilla extract, and condensed milk. This snowy treat is a Southern tradition, but it can be made anywhere it snows. You simply collect freshly fallen snow, then mix it with three beaten eggs, vanilla, and sugar. Though some versions have lost the egg element, the basic recipe is always the same: snow, milk or condensed milk. And a vanilla extract.