Once Popular Ice Cream Flavors That Aren't Around Any Longer
NEWS
By ALYSA SALZBERG
Parmesan
One frequently mentioned 18th-century savory ice cream flavor is parmesan cheese. The recipe first appeared in the 1768 French cookbook, "Le Cannameliste Français."
Those who've tried it say it's actually delicious. The taste is often described as smooth and creamy, with mellow unctuous notes from parmesan, a savory, nutty tasting cheese.
Tutti Frutti
Tutti frutti ice cream is a fruit-flavored ice cream spotted with colorful candied fruits and sometimes nuts. It was first mentioned in an English recipe from 1860.
Over time, tutti frutti lost its popularity and its spot on store shelves. You can still find it in ice cream parlors and stores in certain Asian countries, including India.
Water Buffalo Milk/Camphor
Records show a special frozen treat made of ice mixed with flour, camphor, and water buffalo milk that dates to the Tang Dynasty (618-907 CE).
Edible camphor is still common in Indian and Chinese cuisines today and has a flavor described as woodsy and sharp. Food experts often describe buffalo milk as creamy or decadent.
Cucumber
Cucumber ice cream is usually associated with Agnes Marshall, who rose to fame for her cooking school and cookbooks in 19th century England.
The basic cucumber ice cream recipe includes a large cucumber, plus ingredients like lemon juice and ginger brandy to help with transforming it into ice cream.
Jell-o
Officially launched in 1981, Jell-o Pudding Pops quickly became popular. However, the company found it hard to turn a profit on them because they cost so much to make.
In 2004, the company turned over production to Popsicle, which led to new pops that tasted like a watery imitation of the original. Popsicle stopped making the pops in 2010.