robboe
Junior Member
Posts: 96 
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Post by robboe on Jul 9, 2013 12:43:52 GMT -5
Everyone loves chocolate, vanilla, PB etc themed flavors, but how about some of the more daring flavors that you have tried? I am currently making my way through the Magnolia brand of flavors. To date I have tried Ube (excellent), Avocado (Very good, but possibly needs more flavor from the avocado), and lychee (awesome creamy back-notes, but the texture was a little on the icy side). Still have the mango and chai tea flavors to try.    There are some other crazy flavors I've tried that I'll discuss when we hear some others. |
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Post by The Ice Cream Informant on Jul 9, 2013 13:06:17 GMT -5
Everyone loves chocolate, vanilla, PB etc themed flavors, but how about some of the more daring flavors that you have tried? I am currently making my way through the Magnolia brand of flavors. To date I have tried Ube (excellent), Avocado (Very good, but possibly needs more flavor from the avocado), and lychee (awesome creamy back-notes, but the texture was a little on the icy side). Still have the mango and chai tea flavors to try. There are some other crazy flavors I've tried that I'll discuss when we hear some others. Great idea for a thread. The avocado one sounds very interesting. The weirdest ice cream experience I've had probably came from Phin & Phebes Dark Chocolate Salty Caramel (the saltiest ice cream I've had) or Steve's Mexican Chili Chocolate. Both were very good.   |
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Post by zachary on Jul 9, 2013 15:35:00 GMT -5
I've tried avocado ice cream that was freshly made at a restaurant before. It was incredible, but I haven't had it since. Perhaps, if one of the better known brands put something like that out there, I'd be more willing to try it.
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Post by texastoast on Jul 9, 2013 15:35:20 GMT -5
Asian markets usually have azuki (red bean) ice cream and goma (black sesame) ice cream. I love ube ice cream though.
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Post by The Ice Cream Informant on Jul 9, 2013 15:36:02 GMT -5
I've tried avocado ice cream that was freshly made at a restaurant before. It was incredible, but I haven't had it since. Perhaps, if one of the better known brands put something like that out there, I'd be more willing to try it. From a sales standpoint, I can see why the major corporations don't branch out that often, but it's nice to see some of the smaller operations using some weird and creative combinations! |
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Post by sugarfueledbeast on Jul 10, 2013 20:26:50 GMT -5
Here in Brooklyn, a shop named OddFellows Ice Cream just opened a few weeks ago. Its specialties include cornbread (the one that got me in the door), maple-bacon pecan, and caramel chorizo. YES, CHORIZO! Neither of the meat flavors had actual meat pieces in them, but were made with rendered fat from the bacon and sausage. This made the maple-bacon pecan really rich, and it was divine scooped together with the cornbread in a freshly made waffle cone. But I wish there had been cornbread chunks in there. Based on a small sample of the chorizo, I'd say the spicy sausage was definitely second fiddle to the strong caramel – probably a good thing.
The best bacon ice cream I've had, though, was at Quinn's in Seattle. It was served with apple caviar. While I don't like caviar, it was delicious on top of the slightly smoky yet surprisingly light ice cream. It was the perfect end to a perfect meal.
I also recently tried lucuma ice cream, a Peruvian favorite. It was pretty good, not an odd flavor at all. The only slightly unusual thing was a kind of dry taste on the tongue, but overall it was a sweet and mildly tangy fruit – maybe somewhere between kiwi and pomegranate? It paired nicely with lemon wafer cookies.
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Post by thesolution on Jul 10, 2013 20:57:20 GMT -5
Queen City Cayenne Jenni's
Black Raspberry Chocolate Chip Graeters.
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Post by The Ice Cream Informant on Jul 10, 2013 21:27:41 GMT -5
Here in Brooklyn, a shop named OddFellows Ice Cream just opened a few weeks ago. Its specialties include cornbread (the one that got me in the door), maple-bacon pecan, and caramel chorizo. YES, CHORIZO! Neither of the meat flavors had actual meat pieces in them, but were made with rendered fat from the bacon and sausage. This made the maple-bacon pecan really rich, and it was divine scooped together with the cornbread in a freshly made waffle cone. But I wish there had been cornbread chunks in there. Based on a small sample of the chorizo, I'd say the spicy sausage was definitely second fiddle to the strong caramel – probably a good thing. The maple-bacon pecan sounds great, but the thought of sweet cornbread ice cream in a waffle cone has me salivating. |
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robboe
Junior Member
Posts: 96
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Post by robboe on Jul 10, 2013 21:49:38 GMT -5
Asian markets usually have azuki (red bean) ice cream and goma (black sesame) ice cream. I love ube ice cream though. Had red bean, nice stuff.  I've also had black sesame at Chinatown Ice Cream Factory, and toasted white sesame at the Lab in NYC. Also tried thyme, basil, beet, rosemary and some other crazy stuff at that place. Taro from Kuma snow in Vegas is excellent (they make bubble tea out of it) but the Chinatown factory's wasn't as good. |
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robboe
Junior Member
Posts: 96
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Post by robboe on Jul 10, 2013 21:52:12 GMT -5
Here in Brooklyn, a shop named OddFellows Ice Cream just opened a few weeks ago. Its specialties include cornbread (the one that got me in the door), maple-bacon pecan, and caramel chorizo. YES, CHORIZO! Neither of the meat flavors had actual meat pieces in them, but were made with rendered fat from the bacon and sausage. This made the maple-bacon pecan really rich, and it was divine scooped together with the cornbread in a freshly made waffle cone. But I wish there had been cornbread chunks in there. Based on a small sample of the chorizo, I'd say the spicy sausage was definitely second fiddle to the strong caramel – probably a good thing. The best bacon ice cream I've had, though, was at Quinn's in Seattle. It was served with apple caviar. While I don't like caviar, it was delicious on top of the slightly smoky yet surprisingly light ice cream. It was the perfect end to a perfect meal. I also recently tried lucuma ice cream, a Peruvian favorite. It was pretty good, not an odd flavor at all. The only slightly unusual thing was a kind of dry taste on the tongue, but overall it was a sweet and mildly tangy fruit – maybe somewhere between kiwi and pomegranate? It paired nicely with lemon wafer cookies. I've been to Oddfellows. I wanted to tr the chorizo but it had sold out on the day. Maple bacon pecan was good though, and I enjoyed cornbread, but I've tried (and made my own) sweet corn base a la Jeni's which I prefer if we're talking corn bases. I also liked the battenkill sweet cream. Simply, but delicious. I tried the mastic at Victory Garden too, which left me underwhelmed. So I bought some mastic gum from there and plan to make my own in the near future that I am sure will kick muchos ass. |
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Post by sugarfueledbeast on Jul 10, 2013 22:38:33 GMT -5
Thanks for reminding me about herb ice creams, robboe. I must not consider those that weird anymore! I had a delicious sorrel ice cream when I reviewed desserts in Phoenix. The article is online with a pretty picture, but I unfortunately didn't write much about the sorrel ice cream. Words couldn't really do it justice. I've never heard of mastic before! What does it taste like? |
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Post by quellthyangerkinsman on Jul 11, 2013 2:58:54 GMT -5
Azuki is high up on my list of ice cream flavors to try.
The strangest thing I've ever tried was rose flavored gelato while I was in France which, predictably, tasted like ground up rose petals. One of those "I'm not sure what I expected" moments to be sure.
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robboe
Junior Member
Posts: 96
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Post by robboe on Jul 11, 2013 10:15:46 GMT -5
Thanks for reminding me about herb ice creams, robboe. I must not consider those that weird anymore! I had a delicious sorrel ice cream when I reviewed desserts in Phoenix. The article is online with a pretty picture, but I unfortunately didn't write much about the sorrel ice cream. Words couldn't really do it justice. I've never heard of mastic before! What does it taste like? Floral wood, with a sticky kinda of texture. It is meant to make the experience of the dessert quite different, and the final product is stretchy. The mastic from Victory Garden was nothing like this though, so I wonder if they don't use much of it. In Turkey they call it dondurma by the way, and they make a big show of it. Check this out: |
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robboe
Junior Member
Posts: 96
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Post by robboe on Jul 11, 2013 10:24:11 GMT -5
Azuki is high up on my list of ice cream flavors to try. The strangest thing I've ever tried was rose flavored gelato while I was in France which, predictably, tasted like ground up rose petals. One of those "I'm not sure what I expected" moments to be sure. I have candied violet petals I'll be making an ice cream out of at some point in the near future. |
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Post by xenoraiser on Jul 11, 2013 13:06:23 GMT -5
The strangest flavor I think I've tried was the Maple Macadamia Nut from Good & Delish. Although I will say the Mediterranean Mint by Talenti had a weird flavor that reminded me of...rye bread.
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Jim
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Gemuadrken
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Post by Jim on Jul 12, 2013 10:34:43 GMT -5
I have also been to Oddfellows in Brooklyn. Their cornbread was fantastic and the chorizo was interesting. Very happy I tried it, probably would try it again if it was available. Idont think I would be able to eat an entire pint of it though lol
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Post by The Ice Cream Informant on Jul 12, 2013 11:01:35 GMT -5
It sounds like I need to add Oddfellows on my to-do list for my next NYC trip.
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Jim
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Post by Jim on Jul 12, 2013 11:11:23 GMT -5
Oddfellows is not to far from Holey Cream, you could hit both in the same day!
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Post by The Ice Cream Informant on Jul 12, 2013 11:22:00 GMT -5
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Jim
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Gemuadrken
Posts: 60
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Post by Jim on Jul 12, 2013 12:00:08 GMT -5
I'd honestly give it a try. My philosophy; if its being served to me, its not going to hurt me. |
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