..We All Scream (for crazily flavored) Ice Cream!



Talia Ralph, Guest Contributor

If there’s one thing in this world we can all agree on, it’s the awesomeness of ice cream.

Everyone — from my 14-year-old brother to Steve Grossman, the Democratic candidate for Massachusetts treasurer — has found joy in an icy, creamy treat on a hot summer day. (Maybe no one more than Grossman, actually, who has been conducting a state-wide ice cream tour throughout his campaign.)

But there’s a point at which we all diverge – which flavor is the best?

At WBUR’s Radio Boston, we’ve been on a slightly different quest. “Best” is relative, but on Friday’s show, we’re trying out some of the wildest, wackiest flavors Boston has to offer. On the menu?

In the name of journalism (I know, my life is really hard), I raided the freezer for the few flavors we’ve got left lying around from our taste-test: Basil, Blueberry Pancake and Adzuki Bean.

I had low expectations for Basil, though it’s one of my favorite herbs to cook with. I was waiting for the ice-cream to taste like a pasta dish in icy form, but it was surprisingly sweet and refreshing, with an almost sorbet-like consistency.

Adzuki bean (yea, I had to google it: it’s a small red bean with a sweet flavor used widely in Japanese cooking) was more subdued than I expected, and the little adzuki bean flakes didn’t do much for me.

Toscanini’s blueberry pancake was my favorite of the bunch. I’m a sucker for anything blueberry, especially when the summer berries are embedded in an ultra-creamy, cake-batter-esque sea of icy goodness. My only qualm? The blueberries are dried, which adds a nice chewy consistency, but doesn’t pack as much berry-tastic flavor as I wanted (though its admittedly hard to recreate biting into a delicious, hot blueberry pancake with the whole icy, cold thing happening). I think a blueberry swirl of some kind would have been a solid addition.

What about you guys – what are your favorite flavors? Do you go for crazy or classic? I’m always up for a little more taste-testing – for research, of course.

And don’t forget to listen in to Radio Boston’s segment Friday at 3 pm for more.

This entry was posted in Public Radio Kitchen on by .


Associate Producer, Here & Now Most recently, Jessica worked as an associate producer at WBUR's daily local program, Radio Boston. Jessica moved to Boston in 2008 and has lived many places since leaving her native Texas. After graduating from college, Jessica worked as a federal employee, documentary film festival producer, oral historian, university teaching assistant, traveling saleswoman and klezmer musician. Her work and projects have appeared in The Washington Post, The Christian Science Monitor, Bust, Barnard Magazine, National Public Radio, Public Radio International (PRI), and the BBC. Jessica's freelance radio work has received various awards including accolades from the Religion Newswriters Association and the Dart Center for Journalism and Trauma. As a Fulbright Scholar in El Salvador, Jessica collected and studied oral histories from the Jewish Community based in San Salvador. Jessica received her B.A. in political science from Columbia University’s Barnard College and her M.A. in history from Indiana University. She learned how to make radio from the phenomenal folks at the Salt Institute for Documentary Studies. Jessica lives in Somerville with her husband, twin son and daughter, and two cats. To learn more about Jessica’s projects, both current and past, please visit www.jessicaalpert.com.

7 thoughts on “..We All Scream (for crazily flavored) Ice Cream!

  1. Pingback: The Most Imaginative Ice Cream In Town | WBUR

  2. Megan

    I just made cinnamon gelato… not so crazy.

    I’ve been pretty impressed with olive oil gelato — like the one I had at Bergamot. You wouldn’t expect it to be so good.

  3. susan

    icecream is my all time favorite food!!!! nothing beats a good coffee flavored ice cream even tho i dont actually drink coffee!!! for me icecream is an all year long delicacy :)

  4. Karen

    My son makes a super spicy chocolate ice cream for me that is so hot I can barely eat it. I’m thinking of toning it down by making it into ice cream sandwiches – or frozen smores.