Ice cream or gelato, the answer will always be pistachio. I had the best gelato of my life at a small gelateria in Lucca in 2018. They had both ‘regular’ and salted pistachio. Came back for the salted version after rounding the city wall and having “earned” that second scoop. My DH has perfected his pistachio ice cream by adding toasted stachios and Sicilian pistachio paste to his. Makes a world of difference.
I loved salted caramel ice cream/gelato when it first came out, but have tired of it. I like different textures in my ice cream, otherwise I get palate fatigue. Thus, I like nut flavors like pecan, maple walnut, or hazelnut, especially when there are actual nuts mixed in.
Not too crazy about sorbets, generally, unless it’s hot AF out & I need/want something fresh and tart. Our favorite purveyor in Berlin makes a mean Indian mango gelato, and their passionfruit is also nice.
The NYT had a recipe for sweet corn ice cream a few years ago, which is amazing topped with a dark berry sauce, and a biscoff ice cream that’s also craveworthy.
