Black Sesame Ice Cream

While living in Japan, I fell in love with black sesame sofuto (soft-serve), which has an all-natural charcoal color and an unbelievably rich and nutty flavor that any fan of peanut butter will love. The secret is Japanese black sesame paste, made from roasted, un-hulled sesame seeds for maximum flavor.

White Sesame Pistachio Crunch Ice Cream

Nutty white sesame gets a flavor boost from orange and vanilla, with chunks of pistachios for crunch.

Saffron, Honey, and Orange Ice Cream

This ice cream is all about balance: heady saffron, floral honey, and bittersweet orange zest.

Scooped: Duck Fat Caramel Soy Sauce Ice Cream

If this sounds like something up your alley, you can look forward to what may be the richest caramel you will ever eat. Besides adding complex flavor, the duck fat lets the caramel linger on the tongue long after the ice cream is gone. Soy sauce works surprisingly well with caramel, drawing out its buttery qualities.

Scooped: Apple, Browned Butter, & Sour Cream Ice Cream

The time has come for us to end this ice cream series, October being halfway to Halloween. We wanted something to complement fall's palette of desserts: crumbles, crisps, cakes, and quickbreads, filled with apples, pears, walnuts, and cinnamon. With that in mind, apples and sour cream were a no-brainer, a lusciously tart rejoinder to rustic late-harvest food.

Scooped: Carrot Halvah Ice Cream

Carrots may sound like an odd dessert ingredient, but they're certainly not just health food. They're starchy and sweet, and when cooked down slowly with milk, practically become candy on their own. Consider them an alternative sweetener, like honey, but with an even more complex sweetness. In a dessert, carrots can build a mild but flavorful base for more intense ingredients to play. Our result is something of a hybrid between Indian and Middle Eastern halvah.

Coconut-Palm Sugar Ice Cream

Palm sugar lends a soft caramel flavor with a tinge of butterscotch that makes this ice cream special. Add coconut milk, eggs, and pandan to the team and we've got a combination of flavors that South East Asians have enjoyed for ages.

Lemon Ice Cream

Sweet and tart, light and creamy, more than a little like lemon meringue pie. If you've only ever had lemon sorbet, give lemon ice cream a chance.

Scooped: Rosemary, Olive Oil, and Pine Honey Ice Cream

Oil doesn't hit you over the head in this ice cream—that's the rosemary's job. Its alpine punch recedes as the ice cream melts on the tongue, giving way to the sweet, resinous honey.

Chai Ice Cream

Masala chai in ice cream form, with strong notes of black pepper, ginger, and star anise.