I think the ‘traditional fine dining’ experience that comes closest to this is Peking Duck.
Most of my experience has been with either salt-drenched cooked fat or honey-dusted cooked fat; I’ll have to try smoking something and then applying honey to the fat cap before I eat it. My experience is that it is really good but also quickly becomes unbalanced / no longer good; some people, on their first bite, already consider it too unbalanced to enjoy. So I do think there’s something interesting here where there is a somewhat subtle taste mechanism (not just optimizing for ‘more’ but somehow tracking a balance) that ice cream seems to have found a weird hole in.
[edit: for my first attempt at this, I don’t think the honey improved it at all? I’ll try it again tho.]
I think the ‘traditional fine dining’ experience that comes closest to this is Peking Duck.
Most of my experience has been with either salt-drenched cooked fat or honey-dusted cooked fat; I’ll have to try smoking something and then applying honey to the fat cap before I eat it. My experience is that it is really good but also quickly becomes unbalanced / no longer good; some people, on their first bite, already consider it too unbalanced to enjoy. So I do think there’s something interesting here where there is a somewhat subtle taste mechanism (not just optimizing for ‘more’ but somehow tracking a balance) that ice cream seems to have found a weird hole in.
[edit: for my first attempt at this, I don’t think the honey improved it at all? I’ll try it again tho.]