One of Tyler Malek’s favorites is Strawberry Honey Balsamic with Black Pepper ice cream. It’s now available nationwide through Salt & Straw’s website. In a regional collab, they worked with Florida-based Panther Coffee on a Coffee Chocolate Tres Leches ice cream that launched at Panther’s Miami shop. Tyler Malek, who co-founded Salt & Straw with his cousin Kim Malek, says they enjoy partnering with chefs and makers to tell cultural stories through ice cream. Spencer notes Oregon-based ice creamery Salt & Straw for “combos like Pistachio with Saffron, and Hibiscus and Coconut.” Other offerings there sound like a warm hug in gelid form: Jasmine Milk Tea laced with chocolate-coated almond slivers, or Rhubarb Crumble with Toasted Anise. In her city, Birmingham, Alabama, the artisan ice cream company Big Spoon Creamery has a Key Lime Yuzu Pie flavor, for instance. “I’ve noticed a lot of new citrus flavors beyond lemon, orange and lime, like calamansi, kumquat and mandarin,” she says. Ice cream makers, like a lot of chefs, are embracing an international pantry, says Alana Al-Hatlani, assistant food editor at Southern Living magazine. Liz Sgroi, executive director at Food Network Magazine, points to a collab this spring between Van Leeuwen and Hidden Valley on a ranch-dressing-flavored ice cream. “ Jeni’s Splendid Ice Cream has an ‘Everything Bagel’ flavor featuring cream cheese ice cream with everything bagel gravel,” says ’s Assistant Food Editor Taylor Ann Spencer. Unusual combos of savory and sweet are another trend. On the flavor front, there are floral ingredients like rose, orange blossom, lavender and jasmine, and herbal notes like saffron and tarragon. Recent years have seen an explosion of novel flavor combos, unexpected ingredients and new presentations from ice cream makers large and small, food editors say. Still, the world of ice cream isn’t immune to change, and like any culinary domain, it’s evolving. We like our half gallons or waffle cones stuffed with the fondly familiar. North Americans tend to be loyal to chocolate, vanilla and cookies ‘n’ cream, according to the International Dairy Foods Association. If you’re in Seoul, try a “J”-shaped puffed corn cone filled with soft ice cream. Grab a lemon gelato in Italy a stick of butterscotch kulfi in Nepal a cinnamon paleta bar in Mexico. Travel anywhere on the planet and you’ll find some version of ice cream.
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