Bold flavours

Recipes (12)

• Olive oil gelato with sea salt

  Green, grassy and lightly salted gelato in which olive oil replaces most of the cream. It sounds like a mistake and tastes like the Mediterranean.

• Miso caramel ice cream

  Dark caramel rounded out with white miso and a splash of soy sauce. The salt arrives fermented — deeper and longer than salt on its own.

• Browned butter ice cream with pecans

  Butter browned to a nutty amber gives the ice cream a flavour that reads as caramel, nuts and baking all at once. The yolks keep it silky.

• Black sesame ice cream

  An ash-grey ice cream with a deep roasted flavour, closer to tahini than to a nut butter. A standard flavour in Japan, a surprise here.

• Goat cheese gelato with honey and figs

  A whole cheeseboard in a scoop: tangy goat cheese, honey and fresh figs. Savoury and sweet at once, and entirely logical.

• Tomato sorbet with basil and balsamic

  A sorbet that tastes like caprese on a spoon. Sweet, salty and sharp all at once — and surprisingly refreshing.

• Pale lager beer sorbet

  Hop bitterness, lemon and no dairy at all. A grown-up sorbet that keeps the foamy aroma of beer.

• Sweet corn gelato

  A golden, milky-sweet ice cream that tastes of boiled corn. The vegetable flavour nobody finds strange.

• Chocolate gelato with chilli and cinnamon

  A dark chocolate gelato with a quiet warmth at the finish. The heat arrives after the cold, not before it.

• Strawberry gelato with black pepper and balsamic

  Strawberries that suddenly smell different. The pepper and vinegar do not mask them — they pull out what was always there.

• Ginger and lime sherbet

  Sharp, fresh and only lightly dairy. The ginger warms, the lime cuts — an ideal palate cleanser or the end of a heavy meal.

• Wasabi ice cream with white chocolate

  Sweet white chocolate with a short, clean burn in the nose behind it. The boldest recipe in the set — and surprisingly easy to eat.

Related articles

• What fat, sugar, protein and air do in ice cream

  Ice cream is a foam and an emulsion at the same time. The roles of fat, milk solids, sugars, stabilisers, emulsifiers and air, and what happens when there is too much of something.

• PAC and POD: why ice cream is soft and how sweet it tastes

  The anti-freezing power and sweetness of sugars compared with sucrose. How to soften ice cream with dextrose, invert sugar, alcohol or salt, and where the limits are.

• Sorbet, sherbet and granita: what’s the difference

  Three frozen desserts with almost no fat. They differ in milk, sugar and whether the mix is churned or scraped — and only sorbet has a legal definition in Slovakia and Czechia.

Recipe collections

Lists of recipes by what you are after — each with a note on what that kind of ice cream needs.

• Vegan ice cream

  Vegan ice cream recipes built on coconut, cashew and oat bases — no dairy, no eggs, with the mix composition worked out from the ingredients.

• Lactose-free ice cream

  Lactose-free ice cream recipes made with lactose-free milk and cream — and what separates “lactose-free” from “dairy-free”.

• Sugar-free and lower-sugar ice cream

  Ice cream recipes with no added sugar or less of it — and what taking the sugar out does to how hard the ice cream sets.

• Ice cream for kids

  Ice cream recipes for children — no alcohol, no raw eggs, gentler on sugar, and what to watch out for with the youngest.

• Ice cream from 2–3 ingredients

  The simplest ice cream recipes — two or three ingredients, most of them with no cooking and no machine.

• Seasonal ice cream recipes

  Ice cream by season: elderflower and rhubarb in spring, strawberries and apricots in summer, currants and pears in autumn.

• Trending ice cream

  What people order now and make at home: Dubai chocolate, matcha, ube, mango sticky rice, protein cottage cheese and cookie flavours.