It results surprising how a human being can be so capable and resourceful through innovation. This is especially true in the realm of food, where curiosity and experimentation allowed to create countless gastronomic pleasures, way beyond what we thought to know.
One of the examples we like the most is ice cream. For decades, innovation has not slowed its pace, creating new flavors that we didn’t even imagine before. From the many flavors you already know, we bring you 8 ice cream flavors that are equality tasty and interesting. These you should try them at least once in your lifetime.
Mastic
Some people may already know mastic, a resin of Mediterranean origin that sculptors used to get marble pieces together on their creations. However, it results fascinating to think that such material could be used in ice cream preparations.
Normally using mastic from Chios, a well-known island in Greece, ice cream masters have achieved to create ice cream preparations with an exotic pine taste. The reason to use products exported from Chios is due to quality standards, being the Chios-produced mastic considered as the best in the world.
Green Cardamom
This popular spice, massively produced in India and Guatemala, also represents the base on an exotic ice cream flavor. Probably most people ignore the details about this plant because it’s only present in Europe due its scarce import from the East.
However, the invention has spread, and the green cardamom ice creams have earned its own fanbase. In India, this is a very popular preparation called kulfi.
Purple Yam
If you visit the Philippines, you cannot stop trying any of their traditional desserts made with purple yam, locally known as ube. This intensely-colored purple tubercle is the base for several delicious preparations, including pies and cookies.
The ice cream made of purple yam is attractive thanks to its intense color and it’s deliciously sweet in a natural way. Along with evaporated milk and toppings, the dessert is locally known as halo-halo.
Lucuma
Of Andean origins, the lucuma is a small and greenish fruit with a sweet-and-sour taste that wonders local population. It’s common in countries like Perú, in which the lucuma is used for rich gastronomic preparations, especially in desserts.
In the case of lucuma ice cream, we find a creamy preparation with dark yellow tones, similar to a pumpkin. Its delicious taste is considered as unique. Unfortunately, because the fruit’s own characteristics, it cannot be exported too far away.
Rosewater
Even if this sounds odd, this flavor is no late innovation. Rosewater, which is distilled water with rose petals by using steam-based techniques, has been used for centuries in western gastronomic preparations.
The use of rose water has been quite forgotten. However, it continues to be highly popular in the Middle East, specifically in Iran. The bastani sonnati is an Iranian dessert that bases its flavor in rosewater, sometimes accompanied by vanilla and pistachios.
Tamarind
Tamarind is among us, even if we don’t notice it. Sauce preparations, just like BBQ sauce, include a bit of tamarind, making the most from its unique and delicious taste, between sweet and sour.
However, its pulp is largely popular in Asia and Latin America. The fruit is used in juices and desserts, including ice cream. The usual thing is preparing it in ice pops. This is because of the fruit’s natural characteristics.