![]() ![]() One of Tyler Malek’s favorites is Strawberry Honey Balsamic with Black Pepper ice cream. It’s now available nationwide through Salt & Straw’s website. In a regional collab, they worked with Florida-based Panther Coffee on a Coffee Chocolate Tres Leches ice cream that launched at Panther’s Miami shop. Tyler Malek, who co-founded Salt & Straw with his cousin Kim Malek, says they enjoy partnering with chefs and makers to tell cultural stories through ice cream. ![]() ![]() Spencer notes Oregon-based ice creamery Salt & Straw for “combos like Pistachio with Saffron, and Hibiscus and Coconut.” Other offerings there sound like a warm hug in gelid form: Jasmine Milk Tea laced with chocolate-coated almond slivers, or Rhubarb Crumble with Toasted Anise. In her city, Birmingham, Alabama, the artisan ice cream company Big Spoon Creamery has a Key Lime Yuzu Pie flavor, for instance. “I’ve noticed a lot of new citrus flavors beyond lemon, orange and lime, like calamansi, kumquat and mandarin,” she says. Ice cream makers, like a lot of chefs, are embracing an international pantry, says Alana Al-Hatlani, assistant food editor at Southern Living magazine. Liz Sgroi, executive director at Food Network Magazine, points to a collab this spring between Van Leeuwen and Hidden Valley on a ranch-dressing-flavored ice cream. “ Jeni’s Splendid Ice Cream has an ‘Everything Bagel’ flavor featuring cream cheese ice cream with everything bagel gravel,” says ’s Assistant Food Editor Taylor Ann Spencer. Unusual combos of savory and sweet are another trend. On the flavor front, there are floral ingredients like rose, orange blossom, lavender and jasmine, and herbal notes like saffron and tarragon. Recent years have seen an explosion of novel flavor combos, unexpected ingredients and new presentations from ice cream makers large and small, food editors say. Still, the world of ice cream isn’t immune to change, and like any culinary domain, it’s evolving. We like our half gallons or waffle cones stuffed with the fondly familiar. North Americans tend to be loyal to chocolate, vanilla and cookies ‘n’ cream, according to the International Dairy Foods Association. If you’re in Seoul, try a “J”-shaped puffed corn cone filled with soft ice cream. Grab a lemon gelato in Italy a stick of butterscotch kulfi in Nepal a cinnamon paleta bar in Mexico. So you get to have your (currency) cake and eat it too, enjoying dairy without the animal aspect.Travel anywhere on the planet and you’ll find some version of ice cream. Dairy Foods explains that the casein and whey proteins used are identical to those found in cow's milk but vegan and lactose-free because they're produced by microflora. For example, Coolhaus says all proceeds from sales of the carrot-cake-batter flavor Currency Cake go to Black Girl Ventures, an investment foundation devoted to fostering entrepreneurship among Black and Brown women.Īnd while Coolhaus has already offered dairy-free flavors, Forbes reported in 2021 that the company was transitioning to animal-free dairy with its purchase by The Urgent Company, a science-forward food producer that makes dairy products without the animals. Now available nationwide, it's known for supplementing the attraction of its imaginative flavors with charitable contributions of proceeds. The ice cream went viral out of the gate, and the couple have made their brand as much a mission as a mouthwatering treat. Additionally, Food Business News reported in 2018 that the company had purchased New York-based Ciao Bella Gelato. The company is growing rapidly with its 2020 launch of the expansion line Helados La Neta, a collection of authentic Mexican flavors (via New York Times). ![]() Though the brand is now perhaps just as well-known for its stuffed cookies, ice cream remains the center of its solar system. It also makes a point of working with sustainable and equitable suppliers, such as certified B-Corp chocolate growers. With wild flavors like strawberry & espelette (a flavorfully spicy French-grown pepper popular in Basque cooking) and toffee-toasted almond, High Road follows its heart and stomach to create satisfying taste combinations. High Road says its richness is derived from the above-par 16% butterfat content, which tracks very well with High Road's marketing message of "handmade by chefs" with each flavor's high-quality ingredients produced onsite from scratch rather than sourced from third-party manufacturers. ![]()
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