TIME Magazine: The Culture - Food

August 2012

Partly as a response to the trendiness of artisanal foods, ice cream has been moving into more adventurous territory. Weird flavors—or at least the idea of them—have become so mainstream that customers expect a good ice cream shop to offer something unusual even if no one ever orders it. At Sweet Republic in Scottsdale, Ariz., the summer lineup includes chocolate orange Sichuan peppercorn, honey blue cheese and sweet corn, which contains whole kernels of locally grown corn. “They either love it or tell us that it was a fun flavor—and then get their usual favorite,” says co-owner Helen Yung. “But they’ll still tell their friends about it.”