We asked chef Anthony Rose to take a walk on the wild side this summer and sample the city’s new crop of unconventional ice cream combos. Read on to find out which flavours made him melt.
Winner: Black sesame egg yolk —Wong’s Ice Cream
“Cool! The egg yolk is very custardy and rich and so delicious. This is the definition of wild ice cream. I would recommend this to anyone who just wants to eat amazing ice cream.”5607 Yonge St., North York, $12/pint
Runner Up: Cheeseboard — Death in Venice Gelato
“I like this. You can really taste all the flavours— the wine, pear and cheese. It’s got a cool savouriness to it, and I love the addition of
the walnuts.” 1418 Dundas St. W., $11.75/pint
Peanut butter & saltine —Honey’s Ice Cream
“This is great, but I want more saltines. I can taste them and the flavour is nice, but I want more. It also has a light, subtle
flavour of peanut butter.” 1448 Dundas St. W., $13/pint
Everything bagel —Ruru Baked
“Very savoury! I love all of the spices they’ve used. This is very well done, and the concept is great. I’m just not loving the amount of onion and garlic.” 4300 Steeles Ave E., Markham, $13/pint
Cacio e pepe —Good Behaviour
“I taste lots of lemon which is light and refreshing, as well as butter and pepper. It has an unprocessed, kind of raw flavour to it and a nice background of cheese.” 342 Westmoreland Ave. N., $13/pint
Japanese rice & pear —Daan Go Cake Lab
“This tastes really nice and is perfectly sweet, and I love Japanese pears. You can’t really taste the rice, though; I wish there was more. It would give it a creamier texture.” 3380 Midland Ave., Unit 11, Scarborough, $10/pint
Wasabi —Boho Gelato
“This is really interesting. It’s not crazy spicy — it doesn’t hit you up in your nose, but it’s got a nice kick of heat. You still can’t eat too much of it, though.” 160 Baldwin St., #73, $30/pint
