Ice cream is one of the most preferred milks or dairy products all across the world. Frozen custard, frozen yoghurt, sorbet and gelato are different forms and varieties of the ice cream itself. Many think them to be of a different tribe!
In this blog, I would be talking about strange ice-cream flavours which I believe most of you have not heard about. Can you imagine flavours like lobster or ghost pepper? Let us check them all –
Octopus and Squid
Namja Town, Tokyo’s indoor amusement park, has two dozen attractions. But, it’s easy to lose track of time pondering the many bizarre flavours at Ice Cream City. Raw Horse Flesh, Cow Tongue, Salt, Yakisoba, Octopus, and Squid are among the flavours that have tickled (or strangled) visitors’ taste buds.
Mango Pickles
Jeni Britton Bauer, the owner of Jeni’s Splendid Ice Creams in Ohio, is one of the country’s most decorated ice cream makers. Her lineup of limited-edition flavours including Pickled Mango from last summer is evidence of this fact. It is a cream cheese-based ice cream with a slightly spicy mango sauce made of white balsamic vinegar, white pepper, allspice, and anchovies.
Corn on the Cob
Since launching Max & Mina’s in Queens, New York, in 1998, brothers Bruce and Mark Becker have invented over 5000 unique ice cream flavours. Many of them are based on their grandfather’s original recipes. The menu changes daily due to daily flavour experiments, but Corn on the Cob (a summer favourite), Horseradish, Garlic, Pizza, Lox, and Jalapeo have all made the cut.
Peer with Blue Cheese
Salt & Straw’s chosen palette is “salty-sweet,” with tastes like Strawberry Honey Balsamic Strawberry With Cracked Pepper and Pear With Blue Cheese. It is a well-balanced mix of sweet Oregon Trail Bartlett Pears combined with crumbles of Rogue Creamery’s award-winning Crater Lake Blue Cheese.
Ghost Pepper
Any of the 100 ice cream flavours available at The Ice Cream Store in Rehoboth Beach, Delaware, are anything but traditional. They have African Vanilla or Madagascar Vanilla Bean instead of vanilla. However, things only get crazier from there, as the shop’s founders definitely enjoy spicy food. There’s also the iconic Ghost Pepper Ice Cream, which was featured in Ripley’s Believe It or Not book in 2016. The Devil’s Breath Carolina Reaper Pepper Ice Cream, which is a vivid crimson vanilla ice cream blended with cinnamon and a Carolina Reaper pepper mash.
Fresh Brown Turkey
The scientists at Il Laboratorio del Gelato in New York City have never met a flavour they didn’t like—or want to transform into ice cream. How else could their Fig & Fresh Brown Turkey gelato, a popular choice among the hundreds of flavours they’ve made so far, be so popular? Cucumber and beet are just two of their other intriguing flavours.
Lobster
Don’t be fooled by the word “chocolate” in the name: Ben & Bill’s Chocolate Emporium in Bar Harbor, Maine. They take advantage of Maine’s most famous delicacy with their unique Lobster Ice Cream. It is a butter ice cream-based dessert with fresh (again buttered) lobster wrapped into each taste.
Tomato
The Creole Creamery in New Orleans has a simple philosophy: “Eat ice cream.” “Be content.” Choosing from their hundreds of rotating ice creams, sorbets, sherbets, and ices isn’t as simple. Only the most courageous diners, however, might wish to forego a sweet treat in favour of something that seems more like a salad, such as the Creole Tomato.
Eskimo
If you find yourself in a Juneau (Alaska) ice cream shop, keep in mind that Eskimo ice cream (also known as Akutag) is not the same as Eskimo Pie, the chocolate-covered ice cream bar that can be found in almost any grocery store. Though there are usually enough fresh berries sprinkled in to satisfy one’s sweet palate, the statewide delicacy’s basis is actually animal fat (reindeer, caribou, possibly even whale).
These were a few strange flavours of ice cream available at various corners across the globe. On exploring we might be able to find some more interesting flavours. If seen with deep insight, we can relate the flavours with the local tastes and preferences. This illuminates another fact that the frozen dairy product has reached so deep into the heart of people that they are moulding it into their native favourites.
