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.

Ice cream revolution


BLOG

US food agency hints at direction of travel with "policy roadmap"

It's light on specific details but a new "strategic policy roadmap" for 2018 from the US Food and Drug Administration should give manufacturers a sense of where the agency could be looking to act this...

BLOG

Vegan tourist tales

I sampled some of the products launched in the UK in the New Year, aimed at those seeking to eat more healthily or cut down on their meat consumption....

BLOG

"We're evolving" - flagship US lobby group insists change coming as more members quit

Hershey and Cargill are the latest US-based food majors to have decided to leave The Grocery Manufacturers Association - and the lobby group says it is looking to change to meet the "disruption" in th...



Forgot your password?