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It used to be that 36 flavors was something to brag about. But the days when rocky road starred in a three-dozen flavor line-up have long passed.
Now, ice cream shops worldwide boast long lists of wonderfully unusual flavors.
On the U.S. east coast Boston-area’s Toscanini’s features wort and Guiness ice cream, and on the west coast Bellingham, WA’s Mallard’s makes flavors such as earl grey tea and black pepper. London’s Chin Chin Labs claims to be Europe’s first liquid nitrogen ice cream parlor and Bar Ciao (in Channing Cross) strives to make ice cream dishes that look like other food — such as asparagus or sunny-side up fried eggs. Beef tongue, charcoal, cactus and octopus top the unusual flavors to be found in Japan. To be sure, there are many others experimenting in the art of creative cold concoctions that take us far beyond a round scoop of chocolate, vanilla or strawberry.
But to choose from the widest variety of all, you’ll need to head to Merida, Venezuela.