Forget flavours like ketchup, pickle and blood. It’s best to keep it vanilla
Those left cold by the frozen ketchup at the couturier’s Ice Cream Project in London can plump for a refreshing pea sorbet or an ice cream featuring “mellow cheddar cheese with the ‘chunky, crunchy, bite of Branston’”, a chutney that has appeared in soggy British sandwiches since 1922. The more avant-garde flavours taste unpleasantly accurate: the Branston-pickle option has a vinegary tang that no one really wants in an ice cream.
This may suggest that ice-cream makers need to keep churning out ever-weirder flavours to persuade people to keep slurping. Yet the charm of ice cream seems to be more fundamental. It has been made around the world, in places with vastly different culinary styles and histories, underlining the universality of its delightfulness. From Turkish
Danmark Seneste Nyt, Danmark Overskrifter
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