Long before chocolate, vanilla and strawberry were flavours of ice cream you’ve more than
likely never heard of.
Starting off with an ice cream that has fish in it we have number 10, salmonberry.
10.
Salmonberry A dish native to western Alaska and northern
Canada the Akutaq is an ice cream dish consisting of salmonberries, cranberries, crowberries,
cloudberries, blueberries, tundra greens, roots, animal oil and fish.
It may also include caribou tallow, moose tallow, walrus tallow or seal oil.
The most traditional version would use salmonberries likely because they are so abundant and available,
moose fat, dried fish and indian potato or wild carrot to sweeten it.
Whipped by hand in a birch bark bowl this mixture slowly cools into a foam.
Who’s hungry?
9.
Stir fried ice cream Created using milk, cream and sugar this Thai
ice cream is stir fried than rolled into a log.
Stir fried ice cream began in 2009 as a Thai street food which spread to other neighbouring
countries by 2012.
Viral videos of this creation spread around the world where it was adopted in the United
States where they call it rolled ice cream.
In larger cities like Boston and New York line ups can be over an hour long to get some.
Thai rolled ice cream or I Tim Pad is created with a liquid base of milk or soy milk and
crafted with base flavours such as chocolate, vanilla, strawberry and coffee.
Extra ingredients are sometimes added like brownies, cookies, fruit, chocolate and syrups.
It takes around 2 minutes to create each order.
The liquid is poured into a pan where it is chopped until the liquid becomes cream.
The other ingredients are added to the mixture and is spread thin across the ice pan until
it is one solid sheet.
This sheet of ice cream is than rolled into cylinders with a spatula and placed vertically
and topped with desired toppings.
8.
Brown Bread ice cream Enjoyed by royalty of the victoria era, ice
cream was a luxury food that was created by hand.
Created in a more effective way than the freezers we use today most ice creams of this time
just needed a bucket and ice.
A large bucket was filled with ice and a bit of salt, a second bucket, a metal one, was
put in the middle of the ice with the ice cream ingredients.
Occasionally stirring the ice over an hour will yield ice cream.
Brown bread ice cream was one of the few of the time that didn’t use this method though,
instead this ice cream is more like a frozen custard.
The 300 year old recipe for brown bread ice cream has disputed ownership between the English
and the Irish.
Brown bread a staple food of both nations was added to the mixture of vanilla, milk,
egg, and sugar.
The result is a tasty ice cream with chewy bits almost like cookie dough ice cream.
7.
Mochi The creation of the mochi a Japanese sticky
rice dumpling eventually led way to fill it with ice cream.
It’s a tricky process to create mochi ice cream temperature must be monitored very closely
between the ice cream and the outer rice mochi shell.
The earliest form of mochi ice cream came in 1981 when company Lotte released Yukimi
daifuku a ball of vanilla ice cream wrapped in a thin layer of marshmello.
The marshmallow was soon replaced by a layer of mochi as it was much more popular in japan.
Lotte quickly developed a way to keep the mochi soft when frozen.
The initial recipe used rice starch instead of sticky rice and rice milk instead of cow’s
milk.
Frances Hashimoto is credited with the invention of mochi ice cream after her husband suggested
wrapping balls of ice cream in mochi.
She took that idea and ran with it creating the American confectionery company Mikawaya
which now has 7 different flavours of mochi ice cream.
They first debuted their creation in 1994 in Hawaii and was so popular that it captured
15% of the novelty frozen treat market in just four months of release.
Traditional flavorus like strawberry, chocolate and vanilla came first followed up by new
flavours like kona coffee, plum wine, green tea, and red bean.
6.
Lucuma Made with this South American fruit the lucuma,
lucuma ice cream is a peruvian mix of this rich creamy fruit and everyone’s favorite
dessert.
Sometimes found dried in health food markets this fruit looks like an avocado, has a creamy,
smooth texture but is sweet and tasty.
In Peru it beats out vanilla and chocolate as the favorite ice cream flavour.
The lucuma has properties that emulsify allowing the ice cream to be made without a custard
base.
Milk, salt, sugar, cream, egg, vanilla and of course lucuma are mixed to create this
South American treat.
The starchy flesh of the lucuma gives this dessert a custardy rich flavour you’ve likely
never experienced.
5.
Paletas, I’m sure I butchered that.
This water or milk based dessert hails from Mexico.
While technically starting out as the popsicle, paletas are a much healthier fresh fruit version
of the American dessert.
The popsicle or Hokey-Pokey was first seen in 1872 sold by two men Ross and Robbins.
Frank Epperson with dollar signs in his eyes saw the potential of hokey-pokeys being business
and patented the popsicle in the United States in 1923.
Ignacio Alcazar made a trip to the United States where he saw the popsicle and decided
to bring the idea home to Mexico.
In 1940 he created Paletas using fresh local fruit offering many flavours like horchata,
a plant milk based paletas, tamarind, mamey sapote and nance.
Traditional Mexica paletas often have chili pepper, chamoy and vanilla.
4.
Iran - Rosewater Rosewater once a culinary ingredient around
the world, has diminished in western countries with it’s introduction to perfume lines.
Appearing in many recipes in the 1796 American cookbook Amelia Simmon’s American Cookery
rosewater was used into pies, cakes and gingerbread.
Rosewater is created by steaming rose petals and collecting the resulting liquid.
Still used today in India and Turkey it’s Iran that has used this ingredient to create
ice cream.
Bastani sonnati or classical ice cream is a traditional Persian ice cream made with
rosewater, vanilla, pistachios, saffron and salaab a thickening agent taken from wild
orchids.
Frozen chunks of cream and the addition of salaab gives the ice cream a gummy chewy quality
unlike any other ice cream.
Served up in a glass of fresh carrot juice Bastani sonnati or the rosewater ice cream
is a one of a kind.
3.
Ube Ube a sweet potato native to the philippines
has yielded a abe ice cream which is much like the lucuma ice cream.
Both a rich starchy flavour and color are transferred to this instagram famous ice cream.
Ube isn’t just used in ice cream though, popular in cookies, cakes, brownies, smoothies,
donuts and even mochi the ube is a versatile tuber that’s even used in filipino shaved
ice.
Offering an earthy vanilla pistachio flavour ube ice cream is created by mixing milk or
coconut milk, cream, sugar, optional vanilla and grated ube.
Topped with coconut and pistachio chunks you won’t be disappointed by this one.
2.
Dondurma This turkish ice cream meaning the ice cream
of the city of Maras also means battered ice cream.
This ice cream has a hard texture and is resistant to melting which allows vendors to play with
and often tease customers giving a scoop flipping it around and taking it away.
A unique combination of ingredients makes this possible including cream, whipped cream,
salep which is a flour made from the early purple orchid tubers, mastic a resin that
comes from the mastic tree and sugar.
Most notably the thickening agents, salep and mastic give donburma its consistency.
In some regions of turkey dondurma is sliced off in servings much like shawarma is done.
The average turkish person consumes 2.8 liters or quarts, they’re about the same, of ice
cream a year which is dwarfed by the United States 14.2 or Australia’s 17.9 liters or
quarts annually.
Despite having this taste creation many Turkish people believe cold foods cause illness like
sore throat or a common cold.
This is likely the reason for their lower consumption of ice cream than again western
countries in general have horrible diets focused around junk food.
Fried Ice Cream This is exactly as it seems, a scoop of ice
cream is quickly dunked into a deep fryer creating a breaded layer around the still
frozen ice cream.
Now where else would this be invented, none other than the United States.
There are conflicting stories on the origin of this dessert, some claim it was first served
at the 1893 Chicago World’s Fair where the ice cream sundae was also invented.
A Philadelphia based company claims they invented its in 1894, a small solid cake of ice cream
enveloped in a thin sheet of pie crust than dipped in boiling lard.
There was also a third claim in the 1960s.. a bit late to the party, that claims it was
invented by Japanese tempura restaurants.
Fried ice cream has been associated with asian restaurants in the United States.
This dessert has become quite popular in China and is often found among Beijing street food
vendors.
How this dessert is made possible, a scoop of ice cream that is frozen at a much lower
temperature than what it is usually kept at is coated with egg, cornflakes or cookie crumbs
than dumped into the fryer.
Cinnamon or sugar may be added on top with a touch of peppermint, whipped cream or honey.
The asian recipe uses tempura batter where the Mexican version uses corn flakes, nuts,
cookie crumbs or tortillas for coating.
Common asian flavours of the fried ice cream include green tea, red bean and taro.
Which ice cream or which country do you think has created the weirdest traditional ice cream
out there?
I know some of you want to try that fish ice cream, but aside from that which one do you
actually want to try, share your thoughts down in the comments down below.
Hopefully you enjoyed this episode, be sure to give it a thumbs up, subscribe and until
the next one have a good one.