Chef Ferran Adria kick-started the trend with parmesan ice cream at his gourmet restaurant El Bulli in Spain. Now Heston Blumenthal’s mustard ice cream is sold at Waitrose, along with chocolate and rosemary.
All sorts of strange flavors are appearing on menus. At Pollen Street Social in Mayfair, you’ll find beetroot or crab sorbet. At his eponymous restaurant, Tom Aikens has goats’ curd ice cream.
‘Two years ago, people raised their eyebrows at our sea-salted caramel ice cream,’ says Ahrash Akbari-Kalhur of experimental ice cream firm Chin Chin Labs.
‘Now we sell grilled sweetcorn ice cream and cigar-smoked caramel."
Other flavors mentioned include grass; strawberry and hay; parsnip and wasabi; smoked olive oil and black pepper; basil and olive oil; breast milk and absinthe; and the creme de la creme: pig’s blood and chocolate!