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July 17 is National Ice Cream Day, a commemoration signed into law in 1984 President Ronald Reagan Through a declaration that declared ice cream “a wholesome and nutritious food enjoyed by more than 90% of the people in the United States”.
While some dietitians and nutritionists may debate that “nutritious and wholesome food” business, ice cream is especially enjoyed on the hot days of summer. And fancier devotees are eager to go beyond anodine gels of vanilla and chocolate for a more adventurous variety of ice cream flavors. For the benefit of that adventurous crowd and those who secretly wish they could openly engage with them, here are 10 weird ice cream flavors to chill your palette and tickle your perverse fancy.
Horse meat ice cream: It really shouldn’t be that strange, as horse meat is not uncommon outside the US. Atticus in Japan The blog first reported this Japanese offering in 2007, noting the company behind this equine-flavored treat includes chicken ice cream, shark fin and noodle ice cream, whale meat ice cream, goat ice cream (with goat milk and goat milk). meat) was also included. , Oyster Ice Cream, Abalone Ice Cream, Spinach Ice Cream and Salad and Potato Ice Cream.
Kraft Macaroni and Cheese Ice Cream: Van Leeuwen Ice Cream in Brooklyn, New York, partnered with Kraft Heinz Company’s KHZ The brand of macaroni and cheese offers to create an unlikely combination of two comfort foods in one bowl. Cream, milk, cane sugar, egg yolk and kraft cheese powder went into this mix, which enjoyed a highly publicized but (sadly) limited distribution.
Cicada Ice Cream: Those noisy summer bugs inspired this limited-edition treat in 2011 Sparky’s Homemade Ice Cream In Columbia, Missouri, that consisted of steamed cicadas coated in milk chocolate and dipped in brown sugar before being mixed into brown-sugar-and-butter-flavored ice cream. Missouri’s Columbia City/Boone County Department of Public Health and Human Services stepped in and forced a premature elimination of the product because cicadas were not covered under local food codes.
Gin and Tonic Ice Cream: Who said ice cream is only for kids? restaurant Viokos In Barcelona, Spain, a popular cocktail gained notability with a lime-colored dessert made from it, thus ensuring that mealtime was wrapped up on an invigorating and intoxicating note.
Irish Brown Bread Ice Cream: It is a creation of distinctive Irish composition Murphy’s At Dingle’s, who assured diners that locally sourced brown bread “in oven goes with muscovado sugar to caramelize for 8 hours, only then is it ready for our ice cream.” Celtic carbs and ice cream fans, rejoice!
Whiskey and Prunes Ice Cream: In fact, how often are “whiskey” and “prunes” mentioned in the same sentence, let alone with “ice cream”? According to travel + leisureThis concoction of Australia Simos Ice Creamery A “mascarpone-based ice cream flavor uses whiskey-soaked plums, which give the treat a sort of rum-raisin flavor.”
Olive Oil Chocolate Eggplant Ice Cream: What, what and what? Brooklyn-Based Morgenstern’s served this unexpected combination in May, but New York Post Claiming that “the overly unappetizing eggplant imparted a chalky flavor and crumbly texture to otherwise fine chocolate.”
Midge Jelena’s Sweet Potato Pie Ice Cream: We Don’t Know Who The Midge Was Jelena, But Unilever’s UL Ben and Jerry’s Introduced this unexpected blend in 1992, promising that it could “recreate a treasured Southern side dish in the form of a delectable pint.” A year later, this impossible attempt to brand “Cemetery” of Failed Experiments was dropped, with its creators admitting that “we may have gotten a little too far, and this ginger ice cream didn’t stick with a fudge swirl.” “
Red Beet, Rose Water, Honey, Goat Cheese and Goat Milk Ice Cream: food blogger Nick Sharma released it impossible concoction in 2015, admitting that it was “hard to name, a lot of material that stood out and deserved a mention.” Sharma said this unlikely creation offered a pleasant surprise in its color because “the red pigment known as betalain in beets, it started out as pink, but after the ice cream base was removed from the hot stove.” After turned red and then back to pink. It cooled down. I know pigment color is pH sensitive (acidic/alkaline environment) but this temperature effect was new to me.”
Thanksgiving Dinner Ice Cream: Delaware’s Rehoboth Ice Cream attempts to create a new November tradition by combining African vanilla ice cream with pasteurized egg yolks, superfine sugar, Henney Hurtson’ hot sauce, and Campbell’s tomato juice with tomatoes, potatoes, and green beans. Oddee.com Tried it and regretted, “Yeah, we’re not too surprised it isn’t sold anymore.”
Gold Ice Cream Cone: Unlike other eateries that focused solely on ice cream, the California chain snowpolis Released in 2018 a 24K pure gold ice cream cone made by pre-spraying a waffle cone with edible gold dust, filling it with vanilla soft serve ice cream and coating it with 24K tinfoil-like gold leaves . The offering sold for $15 per serving, but had a drawback because the gold used in the product was not absorbed into the digestive tract, thus offering no nutritionally-oriented ROI as the gold content is normally higher than most precious metals. was not connected. ,