Haggis—the Scottish dish made of sheep innards and traditionally sealed up sausage-style in the stomach—challenges many palates even in its traditional form. But Morelli’s, a shop in Harrods’s famed food hall, pushes that sheep-tissue envelope further by rendering it into ice cream. Ask in advance and Morelli’s will make other comfort-food ice cream too, including Yorkshire pudding or bangers and mash.
How It Tastes: The haggis ice cream is “quite strong,” admits a Harrods spokeswoman, though she assures us that the effect is perhaps mitigated by the ice cream being “blended” rather than “chunky.” Well, that changes everything: bring on the hot fudge!
Congratulations to Mei Lin, winner of Top Chef Season 12.