July 10, 2004

• As I recall, the eel ice cream made on an episode of Iron Chef didn't go over too well.
• Hey, I've had lobster flavored ice cream right here in the goold ol' US of A. So the Japanese don't have a lock on the nasty.
• Wasabi ice cream isn't all that weird, or bad. And it's more common than you think.
• I've had ice cream in red bean (azuki) and green tea flavors, both pretty tasty and not excessively sweet. Wasabi-flavored doesn't sound that bad, as long as it's not overwhelming. I'd give it a shot. Eel or other fishy flavors? Maybe not.
• the closest I've had is wasabi lime & coconut ice cream which was absolutely wonderful. I'm also a fan of the French predeliction to herbal sorbets: rosemary, tarragon, sage, ginger (not an herb, I know). I guess it depends on whether the dish is supposed to be a dessert or not [I've had warm green pea jello before - as part of the salad course.]
• As xerxexrex mentioned, both azuki bean, and green tea ice cream is very good. The red azuki beans are not like what most people would think. And green tea is just good, no matter what.
• I've had the green tea one, but I have to say I found it inedible. Most people seem to like it though.
• One of our local specialities is avocado ice cream. It's rich, custardy and almost vanilla-like in flavor. I look forward to it each year.
• I would like to try the wasabi and the eel -- for a fact, ginger ice cream is +++++! Really like zingy, highly flavored foods. Aszuki bean or better yet black bean sounds rather intriguing, too. Herbal sorbets sound piquant. Curry ice cream might be very good indeed. Also piccalilly, chutney, finnan haddie, mincemeat, rhubarb, radish sprouts, buttermilk. Think these would get my vote for nasty ice creams: cream o' wheat white rice grits Marmite [British variant] toast (white bread) hominy (possibly) white vinegar
• All I want to know is do they have a squid flavor?
• I just checked. They do.
• If they start a vegamite flavor, I'm joining Al-Qaeda.
• I've had beer ice cream, made by Kapiti ice creams in Wellington. It wasn't that great - made with the leavings from the fermentation vats of Speight's brewery.
• I used to make ice cream (as a job) it's a fun thing to make. To be honest, you could make pretty much anything into ice cream. Anything that can be mulched into a stew, anyway, so squid is definitely possiburr. I mean possible. I never thought to make vegemite ice cream, but by glub I think I will try. One day. Pistacio ice cream is wundervoll, so too, I don't doubt therefore, is cactus flavour. I just thought of something really disgusting and filthy that you could make into ice cream but I don't think I'll write it.
• rodgerd, that stuff is awful, but their green tea ice cream is divine. Anyone that voluntarily consumes Speights needs their head examined, if you ask me.
• Wasabi might be good, I know I'd try it! Green tea ice cream is my absolutely all-time-favorite-ever-in-this-world flavor of ice cream. It's light, not cloyingly sweet like most flavors. It's incredible after an especially spicy meal.
• tracicle: Of the awful-New-Zealand-lagers that show up at work functions and other peoples' parties, Speights is one of the more palatable options. If I really, really want beer. I've also been advised their porter is actually quite nice. I will try it and see...
• Green tea flavour always seems to make the ice-cream taste like it was made with pure cream rather than the mix of cream and milk the rest are made with. Of course, it could be that I have only tasted high quality green tea ice-cream, and buy really cheap vanilla.
• CALI! Where can I get avocado ice cream!
• You have to make it yourself, Daniel. So far as I know it's not produced commercially. This is the closest to what I'm used to, but I was surprised at how many recipes I found online. Apparently it's also popular in Brazil and Australia (who knew?)
• Ok, that won't do. You said it was a local speciality? As in, there are local ice cream shops that make it come avocado season? Hmm. I bet you're in SoCal. There *has* to be someone in the Bay that does this.
• All you have to do is find a local ice cream maker with the frigomat-type machine or equivalent, supply them with a few tubs of pulped avocado, let them know how much extra things to add (like sugar or whatever) and let them get on with it. All ice cream is basically vanilla icecream with a pulped stuff added to it. Easy easy easy. Just find someone with the machine, give them the material and pay them. Recipe is vital, of course. I used to make pomegranate ice cream which is delicious, it's just pomegranate pulp added to the vanilla icecream base. Into the frigomate, zoom zoom zoom, out it comes either soft or hard serve depending on how long you mix it! Voila.
• Sorry Daniel, I didn't mean to imply it was made by ice cream shops. It's made at home, or served at church fairs, that kind of thing. The seasonal aspect has to do with when local avocados are in season. Of course, you could always plan a trip down for the Avocado Festival, there's almost always someone serving it there. You may even be able to get McConnell's to make it and ship it for you. Worth a shot.
• Updated story with new links, including: Charcoal Ice Cream Squid Guts Ice Cream 'Fart' Ice Cream And many more! Yum!
• Some charcoal ice cream would really hit the spot right about now. Seriously, it would.
• Slathered all over your back, you mean?
• The best thing about charcoal ice cream is the toxin-absorbing and vomit-inducing crunchy texture. The Poison Control guys love it.
• Slathered all over your back, you mean? Bwa-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha! Aye, there's the rub.
• Koko, when I read your comment last night as I was holding my sleeping baby in arms - I burst out with a great laugh and woke the poor girl! Ahhh, but you nailed it...Surely that charcoal ice cream would do wonders for my back now, it's STILL sore!! *crushes some briquettes* *starts cranking the ice cream churn*
• If you're too far away from Japan, crave strange ice cream flavors and are anywhere near Mexico, check out this. The tequila one is... great. *hic*