Does Fish and Chip Ice Cream Go Too Far?

What have we come to, when bacon-flavored sweets no longer prompt even a raised eyebrow? Thankfully, there are still savory-sweet frontiers to push and provocateurs willing to push them: UK-based ice cream producer Frederick's Dairies has unveiled a fish and chip ice cream. It might go well in a sundae with raw horse-flesh ice cream.

A step too far? Here's what the masters of the realm of frontier-pushing have come up with:

  • Heston Blumenthal's bacon and egg ice cream
  • Homaro Cantu's Kentucky fried chicken ice cream
  • Ferran Adria's foie gras ice cream, and his delectable Parmesan ice cream
  • Wylie Dufresne's ice cream bagel (an everything bagel with cream cheese and lox, in ice cream form)
  • Thomas Keller's classy tomato sorbet
  • Grant Achatz's applewood ice cream (made by steeping smoked sawdust in milk)
  • What's the weirdest savory ice cream flavor you've come across lately?