>
> Do people in the US eat this sort of thing do you know? I have
never
> heard of it.
>


> Some of these rather exotic exhibitions where chefs strut their stuff
> seem to feature dishes of the type I would never think of producing
in
> a thousand years. Why mix up flavours simply to experiment?
Savoury
> ingredients do not belong in sweet ice cream - or at least they don't
> where I live.
>

I have a set of recipes here by US chefs using all sorts of savoury
flavours for ice cream - sweet corn, white pepper, black pepper,
chocolate chili and finally, Guiness Stout. The chefs were from NY
restaurants of the time. This is going back a few years.
The only one I have made with great success is the Chocolate Chili and
it is really delicious with just a hint of hot chili flakes.
The black pepper one has balsamic vinegar in it and the notes say it
would go well with fresh berries because the Italians often sprinkle
fresh sweet strawberries with pepper and b. vinegar.
So, I don't know the answer to your Q. re Americans eating these
icecreams regularly or whether they just appear as novelty tastes in
expensive restaurants.

I have just returned from a trip to NZ and you guys have the best ice
cream ever - and I love ice cream - that place near Bay of Plenty that
looks like a castle had totally delicious treats!
Cheers
Bronwyn
Qld Oz


> Perhaps someone can throw some light on this new type of
> exhibitionism.
>
>
> Daisy
>
> Carthage demands an explanation for this insolence!