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Chef Ferran Adria kick-started the trend with parmesan ice cream at his gourmet restaurant El Bulli in Spain. Now Heston Blumenthals mustard ice cream is sold at Waitrose, along with chocolate and rosemary.
All sorts of strange flavours are appearing on menus. At Pollen Street Social in Mayfair, youll find beetroot or crab sorbet. At his eponymous restaurant, Tom Aikens has goats curd ice cream. Now we sell grilled sweetcorn ice cream and cigar-smoked caramel. People want the bragging rights to say theyve tried it. The most important thing is they taste great. Our sales are up 60 per cent on last year, despite the weather.
They have launched grass, strawberry and hay flavours for Wimbledon. Sheffield-based ice cream wizard Yee Kwan sells parsnip and wasabi or smoked olive oil and black pepper ice creams at restaurants across the country and Harvey Nichols (£5.95 for 500ml). Ice-cream supremo Matt OConnor has come up with a recipe thats not for the faint-hearted: breast milk and absinthe.