Posted on july 12th, 2014 by Redacci�n 3 in Curiosidades, Revista

There is no doubt that the heat and ice cream make a perfect couple. The producers, brands and artisans know, and why each year face the season with news to attract the customer. Lately it seems that anything goes but there are proposals more than questionable, as these flavors of ice cream that you don't believe and however they actually exist.

HAM ICE CREAM

It may be all a gastronomic discovery, and probably have more applications in the Haute cuisine, but perhaps fails to convince much the idea of converting a product such as the ham in a creamy gelato. Salty with dairy-based contrast may be interesting, but is worth "wasting" it as well?

CAVIAR ICE CREAM

The Frenchman Philippe Faur is a master of high quality ice cream, but perhaps has earned worldwide fame more for their innovative products. And after ice cream of truffle, foie gras or roquefort, his latest great creation was the caviar sorbet. It is prepared with 60% of sturgeon caviar, being therefore a luxury available to few product.

ICE CREAM OF POTATO OMELETTE

One of the most universal dishes of Spanish cuisine is apparently also one of the most popular "gourmet" ice cream flavors. If the great chefs have versioning the tortilla in a thousand ways, starting with deconstruction, why not bring it to the frozen format?

There are many debates around what should be the perfect omelette - more or less curd, dry or wet, etc-, but probably the least appetizing it wants is a creamy and cold tortilla with Milky texture. That Yes, his followers say it tastes like "authentic Spanish omelette".

GARLIC ICE CREAM

The garlic, a product that sometimes goes very unnoticed but as fundamental is in many recipes, it can be by itself a flavor of ice cream? Today it is not surprising, but perhaps more attracted attention when they began to be held festivals in his honour, as the Garlic Festival in Gilroy. Apparently there are very subtle, but "real" garlic ice cream has a very strong flavor.

BEER ICE CREAM

The most Brewers can leave an opinion more expert in this topic, but a good beer is fully enjoyed in their natural liquid state, with its foam, its gas and its temperature. The pure flavor of the beer, which also lost much to process it, has little interest turned into an ice cream. It is not bad, but could earn more if the beer was one ingredient more reinforcing other flavors, and not converted into the ice cream itself.

ICE CREAM PIZZA

Ice cream pizza is literal. Classic cream base added pasta of tomato, basil, garlic, oregano and tomato concentrate, thus achieving a creamy ice cream flavors... do Italians?

The invention is the work of Little Baby completo Ice Cream in Philadelphia, where used to create distinctive flavors each season, such as popcorn ice cream and pumpkin curry.

CHORIZO AND CARAMEL ICE CREAM

Ice cream parlor OddFellows Ice Cream co. of New York is among its most popular flavors, say original, sausage with caramel swirl ice cream. I know that the Dulce-salty contrast can give great results, but I don't know if this is the case. Of course you would have to know first what type of sausage used there to prepare this variety.

SPAGHETTI ICE CREAM

Surely many have seen the classic ice cream fake spaghetti on the menu of many ice cream shops - is something a little Albacete, as the Pinocchio. The grace of this product is that ice cream, traditional taste like white chocolate or vanilla with strawberry sauce, mimics the shape and colors of the spaghetti.

There are also ice cream parlors that offer literal product: spaghetti with sauce and cheese in the form of ice cream. Creamy versions but also with tripping, i.e. with the pasta mixed in cream ice cream.