If you fall into the former camp: Good news! There is mayonnaise-flavored ice cream now. If you fall into the latter camp: I wish you the best of luck carrying on with your life knowing that you live in a world where there is mayo-flavored ice cream.
It’s probably not even the weirdest ice cream flavor out there. There is squid ink ice cream (Travel & Leisure dubbed it “surprisingly delicious”). A Delaware ice cream shop sells ghost pepper ice cream, and you have to sign a waiver before you can eat it. You’ll find lobster ice cream in Maine, and Cheetos-inspired soft-serve in New York. An Irish ice cream shop made ketchup-flavored ice cream as some kind of weird tribute to the singer Ed Sheeran. Foie gras ice cream has popped up in a number of fancy restaurants. And let us not forget the scandal that was breast milk ice cream, also from a British company. (What are they doing over there?)
So, by comparison, mayo ice cream seems relatively bland. And it shouldn’t be too big of a surprise that in the escalating arms race within the world of weird ice cream flavors, mayonnaise would eventually get its turn. Especially in the United Kingdom: They really love their mayo over there. The condiment outsells ketchup. There’s also salad cream, which is a slightly thinner and less eggy version of mayonnaise, and is a traditional bottled condiment in Great Britain. And, potentially, the next big frozen treat.
What’s next: Beans on toast ice cream? Blood sausage ice cream? HP Sauce ice cream? But this is a glass house at which we, the nation that invented the KFC Double Down, should not throw stones.
Besides, it’s probably not as bad as it sounds. Semi-savory ice creams can be great — ever tried olive oil ice cream? — and here, the context is everything. If it had been called aioli ice cream, and presented as part of a 17-course tasting menu at a molecular gastronomy restaurant, the chef would probably be praised for his creativity. Instead, it’s gone viral on Twitter with a picture of a squeeze bottle of Hellmann’s plunked in there, which is part of the reason it’s giving people such a visceral reaction.
The shop’s owner, Kyle Gentleman, told the “Today” show that the flavor is a “full-on hit of fat and cream followed with an eggy, milky aftertaste.” We’re guessing it’s probably a semisweet, neutral cream flavor. So, don’t be too grossed out. Until they mix it with the ketchup ice cream and add some pickle relish and call it Thousand Island ice cream.
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