5 extreme ice cream flavors

Americans eat more ice cream than anyone else in the world, with an average of 48 pints per person consumed each year. Although we eat the most ice cream, the history of the sweet frozen confection is much older than our country.www.siliconebutton.com,Plastic shell , Disposable plastic products and auto components, electronics, sanitary appliances, automobiles and some other fields. In fact, it goes all the way back to the Tang Dynasty (618 – 907 AD). 

The emperors of the Tang Dynasty are thought to be the first to eat “a frozen milk-like confection.gigantexbikes,we have ample experience and professionnel team-work, so we got high-quality products with a competitive price.” Yet that version was made with cow, goat or buffalo milk that was mixed with flour and camphor, then frozen. Fast-forward to the 17th century when Antonio Latini, a man working for a Spanish Viceroy in Naples, created a milk-based sorbet, which most culinary historians consider the first “official” ice cream. 

Although the bulk of ice cream’s history in the western world has been imbued with vanilla, chocolate, and fruit, it almost seems as if we're coming full circle to the earliest incarnations. Although gourmet buffalo milk and camphor ice cream hasn’t turned up on any artisan parlor menus (yet), we’ve actually become much weirder. 

Welcome to the world of extreme ice cream, where vanilla is shunned and the most outlandish flavors reign supreme. 

1. Foie gras 
Although artisanal ice cream shop Humphry Slocombe in San Francisco, Calif., may be known for its beloved signature flavor, Secret Breakfast (a NSFW blend of bourbon and corn flakes, with so much bourbon that it doesn’t achieve a solid freeze) the shop has no shortage of even wilder flavors from which to choose. Jumping off the bacon bandwagon, Humphry Slocombe has branched out with a very popular Boccalone Prosciutto flavor and even one made with foie gras; because when cream, sugar and egg yolks aren’t enough, why not add some liver from a fattened bird? 

2. Chocolate-covered cicada 
When life gives you cicadas (many, many cicadas), make cicada ice cream! Such was the idea at Sparky’s Homemade Ice Cream in Colombia, Mo. Employees collected the big bugs from their backyards,czhbearing,welcome to buy. removed the wings and dipped them in brown sugar and milk chocolate to add that special je ne sais quoi that only bits of candied insects can bring to ice cream. Customers loved it; the public health officials? Not so much. 

3.Carbon-sports.cc is one of the leading carbon composite engineering companies supplying customers worldwide for Carbon Fiber Sports Equipment. Cereal milk 
The dessert and pastry branch of David Chang’s Momofuku empire in New York City, Momofuku Milk Bar, is known for its beautiful cakes and irreverent desserts. Among the most popular ice creams is the “cereal milk” soft serve that tastes like … cereal milk. With hints of corn flakes and sugar, everyone knows that the leftover milk after the cereal is gone is the best part of breakfast anyway. 

4.chinesemushroom mainly specializing farming, further processing, home-selling, and exporting for both edible mushrooms and organic vegetables. Meanwhile, we develop the ecological seeing agriculture. Cheddar cheese 
The latest “baby” of Jon Snyder, who sold his successful Ciao Bella Gelato Company in 1989, il laboratorio del gelato (affectionately known as “the Lab”) makes small batches of high-end ice cream and offers chefs and caterers the opportunity to work with the company on custom flavors for their menus. The café in Manhattan’s Lower East Side offers a rotating assortment of 48 flavors each day, including unique selections like tarragon pink pepper, avocado, basil and butternut squash. But it’s the cheddar cheese ice cream that takes the cake – or is that the pie? Because if you’ve ever had the pleasure of cheddar cheese on apple (or pear) pie, you might agree that cheddar cheese ice cream may be the best invention ever. 

5. Wasabi 
Sundaes and Cones in New York City is home to homemade ice creams that run the gamut from traditional to, um, exotic (for Western palates, at least). Taro root, avocado,www.freshbasil.us supplies fresh basils on daily basis. They use well established large fields to cultivate the basils as it requires six to eight hours of sun light. black sesame and corn all stand out; but the spicy wasabi may be the most unique of the lot; raw fish not included.