Foie Gras and Caviar Ice Cream

Disgusting that anyone would still use foie gras in this day and age (read: not the dark ages, shoving metal tubes down gees necks and force feed them till they get liver disease and then make fricking pate from a diseased liver...savages!).

http://www.newveg.av.org/liverfat.htm

Scoops Ice Cream in Los Angeles had a Fois Gras ice cream over a year ago.

That wonderful spicy, sour, seafood soup that everyone loves at Thai restaurants is called Dom Yam and it is flavored with tamarind, chili, lime, lemongrass, galanga (a root relative of ginger), fish sauce and more.

One of the neatest non-standard ice creams I've encountered was Dom Yam-flavored ice cream in Nakhon Sitammarat Province in Southern Thailand - basically a sherbert flavored with tamarind (sour), lemongrass, lime - and chili.

Arroy maak!

I'd say that the English Chef Heston Blumethal leaves all these for dead.

Snail Ice Cream

served in his michelion listed establishemnt The Fat Duck.

i've had foie gras profiteroles with caramel sauce and sea salt...they were amazing...and no...i'm not kidding...one of the best dining experiences i have had

I like foie gras. I also like chicken.

But which is crueller?

Ming Tsai (of East meets West and Simply Ming fame) nailed this type of ice cream down some time ago, I beleive. I can't find anything on the web, but he talked about it at a lecture I was at.

You have to try an ice cream made out of salmon. EWWW

In Savonlinna, Finland there's a medieval restaurant that sells tar flavoured ice cream. It's quite good, actually.