Dill Pickle

The flavor board runs on a single question: what if? Most of the time the answer is no. Occasionally the answer is dill pickle.

It works because a good pickle is already a balancing act — briny, bright, a little sweet, a little sour. Drop that into a cream base and the acid does what acid always does in dessert: it cuts the richness and makes everything taste louder.

This is the scoop people order on a dare and finish on purpose. Bring a skeptic. We'll give them a taste spoon and let the ice cream make its own case.