Grab your cones, grab your cups—it’s ice cream season, everyone. Almost every survey you look at still has vanilla and chocolate topping the list of most popular flavors, but you can only put so many variations of chocolate into frozen cream before you need to try something new. Here, five ways chefs are rethinking everyone’s favorite summer dessert in out-there and interesting ways.
1. Fennel Sorbet – Pasadena, CA
Chef Bruce Kalman of Union Restaurant spent some time trying to figure out what to do with all his leftover fennel stalks and finally came up with his fennel sorbet, which he serves along a shaved fennel salad with wild arugula, grapefruit and ricotta.