Behold the Golden Age of Ice Cream
Yes, we just might be living in the golden age of our favorite frozen treat. As evidence, here are a few spoonfuls that prove the future of ice cream is anything but vanilla.
In this month’s issue of Food Technology, senior editor Don E. Pszczola covers a lot of ground in his article “The ‘Not So Rocky Road of Ice Cream.”
First off are our tastes — they’re changing, particularly toward the sweet and salty side of the bowl. Does the flavor “salted caramel chocolate pretzel” make your mouth water like it does mine? At last year’s Ice Cream Technology Conference of the International Dairy Foods Association, that flavor was selected as the most innovative prototype flavor of the year.
And hold on to your spoon — chocolate-covered potato chips and popcorn are also flavors in the making.
Other atypical flavors are being lapped up, too. Avocado, ginger, beet and vanilla drizzled with olive oil and sea salt may sound gross, but have a bite first before you judge. And in England? Mustard-flavored ice cream. I’ll understand if you pass on that one.