Ever since Heston Blumenthal unveiled his much-talked-about bacon and egg flavour, experimental cooks have been busy developing more and more unusual ice creams and sorbets to challenge our palates. There’s the Scottish ice cream maker who came up with haggis ice cream. The Israeli ice cream shop selling wasabi sorbet. The Japanese sensation, octopus ice cream. And the London chip shop serving deep-fried battered ice cream, complete with ice cream… Read Article »