Will 2016 go down as the year of the ? Or perhaps the year of the ? The ? The ? ? Or maybe - just maybe - it'll be remembered as the year of the ice cream taco.
New York-based pastry chef Dominique Ansel (who's no stranger to the hybrid dessert, having created the in 2014) and Alex Stupak (formerly of ) teamed up to create an ice cream taco at . The limited edition item was made with a masa-waffle cone "taco shell" filled with sweet corn ice cream, lime zest, sea salt and a smokey salsa verde on the side.
Ansel's not the first to dream up the ice cream taco, of course. The has long been a popular frozen treat in the States, and now artisan ice cream stores are entering the taco fiesta. At in Vancouver, "taco Tuesday" is celebrated weekly. And they are far from the only ones embracing the folded cone.
Of course, like all trends (hello, ), the ice cream taco may have already jumped the shark. , the "Pocket Sundae" - AKA ice cream taco - was on the menu this summer, suggesting that the fad may have already hit its delicious soft-serve peak.
As for what's next, there are so many ways ice cream can go from here. Will it be the ice cream hot dog? After all, New York ice cream store did collaborate with Michelin-starred chef this year on the "" - a brioche bun stuffed with hot dog-infused ice cream, candied cabbage, spicy honey mustard and a raspberry-blackberry "ketchup".
Given black is the new, well, black, we'll no doubt be seeing more black ice-creams.
Or will we want our ice cream to sub in as a superfood in the future? Professor Valerio Sanguigni, of the University of Rome Tor Vegata, has patented an . The ice cream (whose exact recipe remains a secret) contains dark cocoa powder, hazelnuts and green tea extracts, which are all known for their antioxidant powers. Professor Sanguigni asked subjects to take a blood test before and after eating the ice cream (some ate a placebo) and then cycling as fast as possible on an exercise bike. Those who ate his ice cream showed improved vascular function. Interestingly, Sanguigni notes that the nature of ice cream makes it an excellent vessel for antioxidants, as low, controlled temperatures help to preserve the antioxidant properties of foods.
Or perhaps we'll want our ice cream to be more sustainable. If that's the case, then perhaps Aussie inventor Andrew Dhylin is onto something. The Melburnian told that after 12 years of research, he's developed a product known as "chato" - a hybrid of cheese and potato. Made entirely of potato, the product melts and tastes like cheese. Crazy, right? Dhylin says he's made ice cream from the chato, and notes that it's "to die for." Suitable for vegetarians and vegans, and kind to the environment, Dhylin says products like chato are the future of food security. "We need to find alternatives to animals and intensive agricultural practises. With chato we can take any potato, especially the ones that will just be thrown away, and make something that's delicious and versatile. We can make the most of what we have."
Until then, one thing's for sure: we feel like an ice cream...
And we've got five cool new ice-cream and gelato reicpes right here!
Inspired by the flavours of a traditional Japanese afternoon tea, this beautiful matcha sorbet sits between two delicate ginger wafers. What a great way to take tea!
Green matcha sorbet with ginger wafers Source: Brett Stevens
If you like a mix sweet and salty flavours, you will adore this highly addictive dessert. Inspired by the tropical beaches of the Caribbean, this adults-only sorbet combines the sweet, spiced taste of a rum-coconut cocktail topped with the salty crunch of candied peanuts.
Coconut sorbet with salted candied peanuts Source: Brett Stevens
When peaches are in season, make a big batch of the fruity sorbet and store it in the freezer. Here, we've boosted the summer vibes by adding homemade mint ice-cream, crunchy biscuit crumbs and fresh berries.
Source: Brett Stevens
This dessert is a mash up between Turkish delight and ice-cream. Make it the day before your dinner party and wow your guests by topping these pretty little timbals with soft clouds of Persian fairy floss, pomegranate seeds, pistachios and berries.
Could Meghan's ice cream truck produce this work of art? But you can. Source: Brett Stevens
On a hot summer's day, there's nothing like this refreshing ice-cream to cool you down. The balance of the sweet mangoes and herbaceous Thai basil is truly a flavour explosion.
Mango and Thai basil ice-cream with fresh coconut shavings Source: Brett Stevens
