Savory Ice Cream

Is there such thing as savory ice cream?

Ready for something new? When you are tired of plain vanilla ice cream, you can always try the savory ice cream on the menu. Savory flavors are perfect for those with an adventurous palate and create plenty of conversation. Top chefs continue to push the boundaries and shift the definition of ice cream: is it only a dessert, or can it also be a main course dish? 

One of the most famous examples is the bacon and egg ice cream invented by chef Heston Blumenthal, which launched his career. New York City restaurant L’Abeille pairs prawns with tomato ice cream, creating something between a carpaccio and a fresh sorbet. 

Any flavors that pair well with sweets could make excellent savory ice creams. Think about how deliciously goat’s cheese pairs with honey and red wine with pears. Or try Venchi’s savory chocolate recipes. Maybe savory ice cream is not so avant-garde after all.  

Why is savory ice cream rare? There are some elements of cultural conditioning – our taste buds are more likely to associate ice cream with sweetness; not only that, but market demand consideration also plays a role. One year, trendy restaurants might boast daring flavor pairings, only to see them fade to the edges of the menu the next year. 

There is also a technical hurdle to consider. The velvety, cloud-like texture that defines a truly exceptional gelato relies on a delicate balance of dairy fats and sugar. Sugar not only adds sweetness, but also acts as an anti-freeze, preventing the formation of large ice crystals that can ruin the smooth mouthfeel. 

Nowadays, there is a growing interest in exploring unique and unexpected flavors, and savory ice cream is undoubtedly carving out a niche for itself. 

 

Was ice cream originally savory?

Ice cream has gone through many evolutions. It first began in 16th-century Europe as fruit-flavored ice. So, it wasn’t a savory dish. Later, milk and eggs were added to the recipe. The most popular gelato flavors today, like chocolate, strawberry, and pistachio are similar to the ones in those days.  

Flower-flavored ice creams were very trendy in the 17th and 18th centuries, with rose, jasmine, and elderflower appearing on many dining tables. Spices such as fennel, cinnamon, and anise seed were also popular flavors that we don’t see much of now.  

Culinary boundaries were definitely being pushed during this age, with the appearance of a few savory ice cream flavors. Cheese-flavored ice cream, made from parmesan or gruyere, was fashionable, as was clam ice cream. It was created from frozen oyster chowder. These flavors were popular during the Victorian era and served with meat or fish.  

 

Use Venchi gelato for a savory ice cream experience 

We hope we have inspired you to have your own savory ice cream experience. Some of the most savory Venchi gelato flavors to try at home are salted butter caramel and matcha.  

Salted caramel is technically a savory ice cream, but sometimes we forget because it has been around for such a long time and is so loved. Venchi’s salted butter caramel gelato is a gourmet take on this decadent flavor.  

 

Can you also make savory ice cream at home?

Savory ice cream isn’t just for fancy chefs. You can experiment with thrilling flavor combinations in your very own kitchen. As long as you have an ice cream machine, you will be able to make savory ice cream at home. Good luck!  

While crafting savory ice cream at home is certainly possible, achieving the perfect balance of flavor and texture can be a delightful challenge. Savory ice cream relies on a delicate dance between contrasting ingredients, and replicating the smooth and velvety gelato texture requires specific techniques and equipment. 

Why not add some sophistication to your tasting experience by pairing Venchi gelato with olive oil? Drizzle olive oil on top of the gelato and finish off with a hint of coarse sea salt. This pairing will fill your mouth with very sophisticated spicy and earthy flavors, especially with vanilla, chocolate, pistachio, and strawberry gelato.