People save a very particular kind of revulsion for any ingredient that is conspicuously savory or otherwise controversial in ice cream. In the early aughts, when scoop shops in the U.S. started to experiment with flavors like corn and green tea, there were similar expressions of doubt and confusion. But ice cream — by dint of its dairy-forward ingredients alone — is the perfect foundation for the rich, sharp complement of cheese. Ice cream can be too saccharine and one-note, and cheese provides a savory balance to its potentially cloying sweetness. In Mexican cuisine, there are recipes for queso fresco ice cream that play up the sharp, salty flavors of goat’s and cow’s milk. Even the American brand Cold Stone Creamery sells a kind of cheese ice cream: Their cheesecake variety is made with cream cheese flavoring, whatever that means.
Okay fuck it they got me I'll try some!
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