Some people make ice cream at home using sophisticated ice cream machines and others do it with much simpler methods. Either way, the great thing about do-it-yourself ice cream is that you can experiment by making all sorts of unusual flavors.
Like “Take Me Out to the Ballgame” (vanilla ice cream with peanuts, cracker jacks and, for the truly adventuresome, a few bits of hot dog). Or maybe “Carnival Surprise” (with diced caramel apples and ribbons of cotton candy). Thing is, they sound good in theory—except for the hot dogs—but the real test is how they taste after they’re made.
Speaking of unusual flavors, here’s a few varieties of ice cream from around the world that definitely fit that category:
- Sweet Potato Ice Cream (Japan)
- Rose Petal Ice Cream (From the Rose Café in Venice, California)
- Octopus Ice Cream (Japan)
- Chunky Bacon Ice Cream (From the Udder Delight Ice Cream House in Rehoboth Beach, Delaware)
- Mango Seaweed Ice Cream (Taiwan)
- Habanero Pepper Ice Cream (USA)
There’s even a website with an “ice cream flavor generator” you can use to invent random and endless combinations of wacky varieties. Try it yourself and let us know what comes up. Turn on the “Gross & Weird” feature if you dare. (Who’s up for a little Triple Salmon Soybean Swirl?)
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If you’ve got a technical question about the ice cream making process or some other inquiry about the nuances of America’s favorite treat, chances are Ernie has the answer. He might not be able to answer all questions, but he’ll try his best and some may be featured on the Ice Cream Journal.
“Whipped Avacado Pork Ice Cream”
I might try it if it wasn’t whipped.
I just want to say that your Chocolate Nutty Moosetracks light Ice cream is so good I can’t stop eating it. It is the best light ice cream ever made. Thanks!!!
rainbow jalepeno goat ice cream!
Mine was Old-Fashioned Oyster Soybean Delight. Blecch!
The greatness of Turkey Hill is your ability to come up with some AWESOME feature flavors- you’re way ahead of the pack on that.