I found a recent article in The New York Times to be of interest in its description of current trends in ice cream, particularly the increase in popularity of boutique ice cream shops as well as ice cream prices.
The article notes that it is becoming increasingly common to find ice cream that sells for over $5 a serving. At the same time, many of these ice cream vendors are no longer selling simple vanilla, chocolate, or strawberry, and even those that stick to classic flavors in addition to more exotic offerings are committed to having the finest ingredients shipped to their stores from around the world to create their unique ice creams.
I always enjoy reading about ice cream trends and new ice cream companies, and I also enjoyed learning about some of the exotic flavors that are being sold, including:
- Oak sap
- Lavender
- Black currant with ginger snaps
- Rosemary-goat's milk
- Lemon poppy seed
- Chai masala
- Sweet corn & black raspberries
- Cucumber
- Tahini
- Ginger (one I hope to try soon with my cousin!)
To read the article, which I recommend, click here.
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