The Use of Ice Cream: Recent Trends

A recent AFP press release pointed out how the face of ice-cream consumption is gradually changing over the years: it is no longer considered merely as a treat for children and is more and more appreciated by adults. Furthermore, the last couple of decades has seen the range of available flavours widen considerably: Bailey's, grapefruit or almond-milk flavoured ice cream would hardly surprise anyone, although it might have 20 years ago. Chefs and ice-cream manufacturers seem to be pushing these changes ever further. The example of Pôle Sud, a company based in the south of France is striking as the company offers 1200 flavours and has responded to requests from over 7000 chefs. Among the wackiest flavours offered by this new generation of chefs and ice-cream manufacturers, are thyme and lemon, oyster (claimed to be a technical feat), or even carefully selected and cleaned grass! Some of the most assertive chefs go so far as to ban flavours such as vanilla from their menu in order to challenge customers to new experiences. But maybe the most profound shift is that ice cream no longer seems doomed to remain a dessert as it can sometimes assume a similar role to that of a sauce or even be part and parcel of an entrée or main course. For instance, chef Ludovic Enée from the Zephyr restaurant in Paris, serves an espresso and balsamic vinegar ice cream to garnish a filet of sea bass or beetroot ice cream with a slice of foie gras. This shift of ice cream away from its role as a dessert opens up a whole realm of potential ideas that could alter modern gastronomy in a long lasting way…