A few weeks ago my boyfriend stole a bite of my ice cream and screamed. “Did you put salt on that? “he asked, visibly upset. I nodded.” Maldon is dusted, “I said, my voice devoid of empathy or sympathy. It’ll teach him how to steal my treats! (This is not the case.)
This man always accuses me of having ridiculed too much with me food, as if it wasn’t my literal job. (I do not stray on his job sites and tell him how to paint so I’m not sure why he feels free to comment on my business!) “How good does something have to be?” he will ask, as I finish and blossom and polish until the very last moment. “Things can always get better,” I told him.
And Pputting Maldon flake salt on ice cream makes it better. It enhances the flavors and provides contrast, like in a savory dish, and it tempers the sweetness, allowing you to enjoy Following ice cream. But that’s not the only ‘weird’ ingredient you can use to finish your ice cream, oh no. There is also oil and vinegar.
The case for putting olive oil on ice cream
I’m not the first person to do this. According to The kitchen, the people of Big gay ice cream have been using this movement for some time, and Salt & Straw presented olive oil ice cream on their menu for at least as long as I’ve lived in Portland.
High quality olive oil is luxurious, and pour it over ice cream is downright indulgent. You don’t need a lot – a fine mist will do – but make sure you use good things. (I went to the grocery store and bought the most expensive olive oil they had, and it worked really well.) The combination of dairy dessert and pure fat might feel too heavy, but a fancy olive oil will offer a peppery and tasty contrast and a decadent palateto feel. (Softer, cheaper oils provide fat but no flavor, and that’s not what you want.)
On the flavor side, keep it simple: Big Gay Ice Cream favors a basic vanilla, but chocolate works just as well (the darker, the better).
Try some acid
Oil and vinegar go together like – well that’s not it miscible, but we thought of them as a natural pairing. I wouldn’t recommend putting oil and vinegar on your ice cream at the same time – it’s not a salad! – but you absolutely must alternate.
Unfortunately, you have to use a very high quality balsamic vinegar; youUnless you shop at a specialty grocery store, produce from your local market is unlikely to be enough. Search bottles labeled “Aceto Balsamico Tradizionale” with the DOP seal – that’s how you know you’re getting the right things. The vinegar should be thick and sweet, almost like syrup. Drizzle with strawberry ice cream. It is heavenly.
A more profitable, but equally delicious option is ume plum vinegar, which is not a real vinegar, but a by-product of the umeboshi making process. It’s incredibly sour and salty, with funky notes of fermented stone fruit that pair extremely well with the entire fruit ice cream catalog (although I am biased add it to strawberry and peach).
Whether you end up with oil or vinegar (or neither), be sure to add a pinch of flaked salt as a dusting. If people ask you questions, just look at them with dead eyes and tell them, with as little emotion as possible, that “Maldon is dusted.” This is, after all, the truth.