My stomach is as sensitive as a buzzard’s, so I’ll eat just about anything plopped onto a plate, but the newest trend in desserts may give me pause. Local ice cream shops across the country are bending their scoops over backwards to create flavors that challenge even the most seasoned palates. Here are a few concoctions that dare to push the humble cone to new heights. In the interest of full disclosure, I have yet to sample any of these -- and may never quite get around to doing so.
Lobster ice cream
Where: Ben & Bill's Chocolate Emporium, Bar Harbor, MN
Goat Cheese ice cream
Where: Jeni’s Splended Ice Cream, Columbus, Ohio
Wasabi ice cream
Where: Chinatown Ice Cream Factory, New York, NY
Chipotle peanut butter ice cream
Where: Amy’s Ice Cream, Austin, TX
Nova Lox ice cream (for you non-Jews out there, that’s smoked salmon)
Where: Max & Mina's Homemade Ice Cream, Flushing, N.Y.
Salt and pepper ice cream
Where: Humphry Slocombe Ice Cream, San Francisco, CA.
I’m grateful for innovative ice cream flavors because there’s one kooky scoop I left off the list I actually feel compelled to try. You know where I’m going with this. (Drum roll please) Bacon ice cream, and I’m going to make it myself. David Lebovitz has a great blog with detailed instructions and pictures. The recipe makes about four servings -- which means I can have it for breakfast, lunch, dinner and the perfect little midnight snack.
That’s why I’m grateful for innovative ice cream flavors.