Dessert First

10 Crazy Ice Creams Made by Small-Batch U.S. Artisans

Only five years ago, now-commonplace ice cream flavors like sweet corn or craft beer would have caught anyone off guard. But with the introduction of bacon to the dessert course a few years ago, the line separating sweet and savory was forever demolished. These 10 ice creameries craft artisanal versions of classics like chocolate and vanilla, but they also offer wacky one-of-a-kind flavors that will leave chefs and home cooks alike with a dose of inspiration.

Lucky for us, two of these 10 unusual ice creams were brainstormed right here in Arizona, specifically in Scottsdale and Gilbert. A Maine specialty is re-created locally in Phoenix, but only in July; the rest of the time, it has to be ordered straight from the source.

See also: - Tell Your Ice Cream Story, Win a Tour of Blue Bell's Creamery - Carl's Jr. Introduces the Strawberry Pop-Tart Ice Cream Sandwich

Humphry Slocombe Prosciutto

Surely, you've heard of bacon ice cream by now. Bacon desserts make a weird amount of sense since most Americans grew up eating thick, greasy slabs of it alongside buttery pancakes smothered in maple syrup, but this drier cured pork product is another story. The meaty ice cream was invented when a bag of prosciutto bones was dropped off at this San Francisco scoop shop by Cris Cosentino of Boccalone, and the ensuing experiment was meant to be a singular batch. However, it was such a hit that the prosciutto creation -- made by steeping the roasted pig bones in milk then seasoning with fennel and black pepper -- has been kept in regular rotation for four years and counting.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Dominique Chatterjee