(THIS ARTICLE IS COURTESY OF TRIVIA GENIUS)
Worst ice cream flavors ever created
As Howard Johnson proclaimed in his 1920s hit: I scream, you scream, we all scream for ice cream. Whether it is the joy of hearing the chime of the ice cream truck, planning a visit to your local parlor, or simply purchasing a tub from the grocery store, there’s a great sensory excitement about eating ice cream. Nevertheless, there are flavors that have us screaming in fear rather than pleasure. Here’s a rundown of some of the most obscure ingredients used in our favorite summertime treat.
Akutaq Eskimo Ice Cream
There’s plenty of reasons to visit Alaska and this delicacy served throughout the state’s remote eskimo villages may or may not be one of them. The name akutaq comes from the Yup’ik language and means “something mixed”. While it can include berries, it also has ingredients such as hard animal fat, seal oil, and tundra greens. The frozen element is created by adding freshly fallen snow. Check out what the guys of Bizarre Foods thought about it.
Beef Tongue Flavor
The Japanese have been responsible for some incredibly weird flavors over the years, but adding the content of a fatty cow tongue to a sweet frozen snack has to be the height if insanity. This was once a classic at the former Ice Cream City in Tokyo’s Namco Namja Town. While it may not appeal to most palates, beef tongue ice cream was actually a big hit at the 2008 Yokohama Ice Cream Expo. Saying that, its competition was crab, eel, and raw horse.
Cheeseburger Ice Cream
In a bid to push culinary boundaries to their limits, a New Jersey diner celebrated National Cheeseburger Day in 2018 by combining two of America’s most-loved foods. Blending cream, ground beef, cheddar cheese, bacon, and more cheddar cheese, they conjured up a truly adventurous snack. Every order came with a side of fries to dip into the ice cream, too. In a variation, food trucks at Florida State Fair have previously served burgers topped with a scoop of Mexican-style fried ice cream.
Craft Beer Flavor
Craft beer is great and available on almost every corner. Ice cream is great and has also been available on every corner for decades. However, should the two ever go together and do they go well together? Enter the Atlanta-based craft beer brewers Frozen Pints, who got the idea after someone spilled beer into an ice cream maker at a party. The result is now tubs of curious pairings such as Honey IPA, Pumpkin Ale, and Cinnamon Espresso Stout ice cream.
If you aren’t familiar with the smell of the durian fruit then perhaps it’s a good thing. Food writer Richard Sterling once described it as “turpentine and onions, garnished with a gym sock.” The odor is so aggressive that it has been prohibited from public spaces in Malaysia, public transport in Singapore, and hotels in Hong Kong, Japan, and Thailand. If you are in New York and fancy tackling this potent charmer then stop by the Chinatown Ice Cream Factory.
Häagen-Dazs has done many excellent things for the ice cream industry, although the SpoonVege range launched in Japan is perhaps a step too far. Apparently the idea was to produce a slightly healthier dessert by adding elements of fruits and vegetables to an already tried, tested, and much-loved recipe. The result was the choice between either tomato and cherry or carrot and orange flavor. Maybe better to eat a plate of greens first and then finish with a pint of cookie dough chip.