In an era of culinary experimentation, ice cream has moved far afield from chocolate and vanilla. And the guys most responsible for freezing your brain's capacity to understand what it's eating are likely Jake Godby and Sean Vahey (talking at Google above) - the owners of the Humphry Slocombe ice cream shop in San Francisco and the authors of the new book, Humphry Slocombe Ice Cream Book.
The Bay area ice creamery has gained acclaim (this New York Times piece is a good primer for the unfamiliar) for its unique flavor combinations, everything from peanut butter curry to salt and pepper to their signature secret breakfast, which somehow mashes up the world of bourbon and cornflakes. Their flavors are not meant to be novelties; they're instead meant to push the envelope of what is possible with ice cream.
Are you willing to experiment with your bowl of dessert or are you an ice cream traditionalist?