Today's bakers are sweet on savory.
, perhaps the king of ice cream flavor experimentation, agrees. “Ice cream carries flavors in ways that no other food can,” he says, “making it an interesting way to test out combinations.” He suggests pairing spicy or hot ingredients with fruitier ice creams , while herbaceous flavors work better with chocolate or custard. Just don’t get discouraged if your first batch doesn’t come out as planned: “Spices can be intense and change as they freeze.
Like any tweak made to a time-tested form, using savory spices in baked goods and desserts isn’t an immediate hit with everyone; chefs have gotten used to giving customers a little nudge, and you may need to do the same with your quarantine-mates if you try out the trend at home. When the pastry case at Tandem is stocked with Chinese five spice apple scones and black pepper pear pie, Holt says, “We have to answer a lot of questions.
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