Essentially, it’s a trend, and if the artisanal movement has anything to say about it, it isn’t going anywhere anytime soon. A new article from Slate takes a deeper look at the spiked interest in frozen cream, speculating the world’s need for outlandish flavors like mushroom or peanut butter curry, and the culinary weight that olives hold in a rendition of strawberry ice cream. (The answer to the latter, as the article concludes, is exactly none.)
Writer Jennifer Reese’s research included four new all ice cream cookbooks and over twenty batches of the stuff. One of her most important findings? An ice cream she calls the best she’s ever had. We’re not sure about olives in our dessert, but that testament might speak for itself.
One Hundred Ways To Ruin Ice Cream from Slate
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