St Andrews gelateria Jannettas is renowned for its adventurous flavour ideas and its latest plays tribute to the town’s seaside location.
Making its debut at Crail Food Festival at the weekend, the new ice cream’s key ingredient is sea weed and is harvested just a stone’s throw from the South Street shop.
However, it took a bit of experimenting before proprietor Owen Hazel hit on the right balance of flavours and he has combined the sea weed with lemon.
Owen said: “The idea of putting seaweed into ice cream is not as ridiculous as it seems.
“It is already used in a lot of dishes and served in high-end restaurants. We’ve created a lot of strange ice cream flavours in the past and this was just another challenge.
“By all accounts it seems to have worked. I personally like it, though it is a bit strange, and my wife says she loves it.
The idea of putting seaweed into ice cream is not as ridiculous as it seems.Owen Hazel.
“We first tried to create a flavour using chocolate, but that didn’t turn out very well, so I did some more research to find out what other ingredients would complement the seaweed.
“You either love it or hate it, it’s a bit of a novelty but I hope people try it.”
Other offbeat ice creams offered by Jannettas have included parsnip, pineapple salsa and blue cheese.
The creation is a collaboration between the Jannettas and fellow local food producer Mara Seaweed, which began life around five years ago harvesting sea weed from the East Neuk.
Owen has used its Shony blend, which is a mix of sweet and salty seaweeds.
Fiona Houston, CEO and co-founder of Mara, said: “It has been great fun working with Jannettas, as I have been a huge fan of their ice-cream ever since my school days.
“We have developed our harvesting base in the East Neuk since 2011, and the seaweeds in the Shony blend are all sustainably hand-harvested by Mara harvesters under Crown Estate licence in the East Neuk, and slowly dried to retain flavour.
“Seaweed has been traditionally harvested around the coastline of Scotland for centuries and Mara is reviving what is a valued ancient tradition.”