Morimoto Ice Cream Take-Out
Chef Thomas McCarthy jokes that he has literally hundreds of ideas for flavors, but he'll rotate through 30 selections this season, including the ones pictured here. Flavors not pictured will include Popcorn, Salty Beach (coconut, salt, graham cracker), Pist Off (pistachio with toffee pieces), Chicken n' Waffle (maple waffle and fried chicken skin in buttermilk ice cream), Vegan Coconut Coffee with Cacao nibs, and Shiso White Peach sorbet.
Apricot Almond Plum
Velvety apricot ice cream with toasted almonds lending crunch, and a faint booziness from a ribbon of plum wine jelly.
Avocado Mango Lime
This vegan ice cream has a dense, pleasantly chewy texture from the avocado and full fruit flavor. McCarthy tries to always offer at least one vegan option, be it the creamy Coconut Coffee with cacao nibs or this velvety one.
Intensely creamy and faintly bitter green tea ice cream with castella, a spongecake of Spanish origin. Much like a joke, McCarthy can't resist an intellectual subtext: "Spanish traders brought it over [to Japan] in the 16th century. The Japanese dug it and kept making it long after they kicked those Catholics out for being a little too pushy with the God-stuff."
Five Spice Pork Fu
A riff on the bacon-everything trend of the last few years, Five Spice Pork Fu ice cream is delicately flavored with szechuan peppercorn, cinnamon, clove, fennel, and anise, and punched up chewy meaty rusong.
Mild mannered and nostalgia-provoking in the crowd of more extroverted flavors, Toast ice cream, made from toasted bread steeped in cream, is subtle, velvety, and comforting.