The June issue of Food Arts features an interesting, if not mouth-watering, article on the next generation of ice cream. In addition to old favorites like vanilla and chocolate, the article mentions that chefs are using flavors like rosemary, parsnips, yuzu, shiso, and satsuma. I soon realized that my ice creame palate is pretty mundane.
I love ice cream but, will admit, I'm a huge fan of vanilla. Probaby the most unusual flavor I've had was ube - did I like it? not so much. While I wait patiently for Ici to open, I'd love to hear about your top choice local ice cream / gelato restaurants / shops / parlours and flavors!