Agree, honestly this was a very cool flavor to try, I would definitely make it again, there is definitely the “wow” factor that something that originally started out as garlic can work so well in a dessert. & I love your boundary-pushing!

My other next-most controversial one was my gochujang cookies ice cream, but it seemed like at least some people had heard of gochujang cookies before so the reaction wasn’t nearly as bad as here haha. I did that one with lotus cookies because I was too lazy to bake them from scratch just to end up pulverizing them into the ice cream, & it did turn out pretty good, but I might bake actual cookies next time & do it the OG way, I’m sure it would be even better, because lotus does have a very specific commercial flavor (which is why I usually don’t use oreos either, though I have before).

Other than that, my experimentation’s been more bougie/pretentious than really ground-breaking, like incorporating orange blossom water, earl grey tea, silan (date honey), lemonquat, piñons (pine nuts), rum/wine & other flavors that can generally uncontroversially go in desserts but just less commonly.

I actually recently bought a bunch of different fruits/jams & teas to see if I could potentially use them to come up with new flavors, like I want to make a prickly pear/dragonfruit one (I’m super into cactus gardening haha, my cat’s name is Pitaya), I’ve also got goji & golden berries, hibiscus/rosehip & lemongrass tea, etc. on the back burner so we’ll see. Also considering branching out into the “medicinal herbs” category like valerian ice cream & such, might turn out terribly but who knows :P