Vindaloo ice cream is perhaps the most counterintuitive combo I can think of at the moment. From a review of Luso, a restaurant in Manchester, England: "The menu declares that the term derives from Portuguese words for wine and garlic and was their contribution to the culinary lexicon of India. None of this is any excuse for making an ice cream from it, and certainly not this one. First came the sweet creaminess, then a hit of ersatz generic 'curry' flavour, reminiscent of the value range from your local corner shop's spice rack, followed by a huge hit of chilli heat which was about as welcome as a badly inserted catheter."
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.