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!\u00a0<\/p>\n\n\n\n
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 \u2013\u00a0<\/p>\n\n\n\n
Namja Town, Tokyo\u2019s indoor amusement park, has two dozen attractions. But, it\u2019s 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\u2019 taste buds.<\/p>\n\n\n\n
Jeni Britton Bauer, the owner of Jeni\u2019s Splendid Ice Creams in Ohio, is one of the country\u2019s 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.<\/p>\n\n\n\n
Since launching Max & Mina\u2019s 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\u2019s 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.<\/p>\n\n\n\n
Salt & Straw\u2019s chosen palette is \u201csalty-sweet,\u201d 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\u2019s award-winning Crater Lake Blue Cheese.\u00a0<\/p>\n\n\n\n
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\u2019s founders definitely enjoy spicy food. There\u2019s also the iconic Ghost Pepper Ice Cream, which was featured in Ripley\u2019s Believe It or Not book in 2016. The Devil\u2019s Breath Carolina Reaper Pepper Ice Cream, which is a vivid crimson vanilla ice cream blended with cinnamon and a Carolina Reaper pepper mash.<\/p>\n\n\n\n
The scientists at Il Laboratorio del Gelato in New York City have never met a flavour they didn\u2019t like\u2014or want to transform into ice cream. How else could their Fig & Fresh Brown Turkey gelato, a popular choice among the hundreds of flavours they\u2019ve made so far, be so popular? Cucumber and beet are just two of their other intriguing flavours.<\/p>\n\n\n\n
Don\u2019t be fooled by the word \u201cchocolate\u201d in the name: Ben & Bill\u2019s Chocolate Emporium in Bar Harbor, Maine. They take advantage of Maine\u2019s 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.<\/p>\n\n\n\n
The Creole Creamery in New Orleans has a simple philosophy: \u201cEat ice cream.\u201d \u201cBe content.\u201d Choosing from their hundreds of rotating ice creams, sorbets, sherbets, and ices isn\u2019t 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.<\/p>\n\n\n\n
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\u2019s sweet palate, the statewide delicacy\u2019s basis is actually animal fat (reindeer, caribou, possibly even whale).<\/p>\n\n\n\n
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.<\/p>\n<\/body>","protected":false},"excerpt":{"rendered":"
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