Blog: Vinegar and celery ice cream
Catherine Sleep | 17 August 2005
Demand for more “natural” flavours of ice cream has sparked the development of some unusual varieties in Italy. According to the Guardian, balsamic vinegar, celery and tomato ice cream are some of the new flavours being tried out, as the popularity of ice cream made with artificial flavours and colours declines.
And it’s not just the artisan ice cream makers at coastal resorts where the new flavours are being developed – restaurant chefs are also getting in on the act, with new dishes including gorgonzola ice cream with prune sauce, and summer risotto with parmesan ice cream and saffron jelly.
However, it seems that for all the innovation and experimentation, chocolate ice cream remains the firm favourite among Italians.
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