While flavors like Baci , stracciatella, and fiore di latte reign supreme in Italy, there is a new generation of dessert lovers that want to experiment with gelato flavors.
“With gelato all things are possible,” Jessica Oloroso, owner of Black Dog Gelato in Chicago, explained to the Chicago Tribune. Her plan in flavor creation is easy: She looks around at what she has and goes from there. “For instance, what could you do with red peppers? I wait for inspiration to come, and sometimes it comes from very different places.” The farmer’s market is one source of inspiration, while the restaurant pantry is another.
The key in creating unique flavor combos is to stay true to each flavor and use the best ingredients. To create their sea salted caramel gelato, experts at Turkey Hill simply used milk, cream, sugar, caramel, and sea salted caramel truffles. Yes, their are actual truffles in there. Another thing to remember is balance. If you’re using something salty, like peanuts (or as in the case of Black Dog, goat cheese), make sure you balance with something sweet, like chocolate or caramel. You read that right. Oloroso uses a salad ingredient to create her famous goat cheese cashew caramel gelato.
In Italy, Carlo Pistacchi, the owner of artisan gelato shop Gelateria Alaska in Venice, mixes sweet cream and sugar with the savory flavors of artichoke hearts for their artichoke gelato.
Ready for more unique and interesting gelato flavors? Here are some of the most creative we’ve seen.