When the Ice Cream Gets Weird, the Weird Turn Pro

Much to my surprise, my post about prosciutto ice cream was featured in a Huffington Post article and slideshow about “weird” ice cream flavors. I am, of course, thrilled to be mentioned, but I’m having a hard time classifying any of the flavors featured as weird. The tomato-basil isn’t that different from my tomato sorbet, the candied bacon is a staple at Lola, and the olive oil is now old hat.

As for the avocado, there’s a story: We made avocado at Toscanini’s decades ago, but customers had a hard time believing it was real. We probably gave away more ice cream as tastes than we actually sold, but people eventually caught on. I did get tired of repeating “Yes, it’s really avocado,” so I started suggesting that it went well with our bean sprout sorbet and vinaigrette topping. The owner couldn’t figure out why people were asking when there would be more bean sprout sorbet, a flavor he never even considered making, but he soon realized the source of the information. For some reason he let me keep my job.

Where am I in the slide show? I’m number six.

Be seeing you.

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3 Responses to When the Ice Cream Gets Weird, the Weird Turn Pro

  1. winenegress says:

    Delighted you were included on HuffPo but hate that they don’t pay their writers. That sounds scrumptious.

  2. Ryan says:

    Congrats on the mention! I really love the idea of prosciutto ice cream, we might have to hit you up for some when I get back to NY.

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