In Italy, amarena gelato, hands down. I like tart fruit flavors in gelati and sorbets/ices generally, less so in American ice creams. I had a memorable Marille/apricot at Tichy in Vienna on my last trip there.
For hard pack American ice cream I usually go with coffee. For soft serve, chocolate with Reese’s pb cups blended in - a childhood favorite that never disappoints!
