Londoners can buy ice cream tasting of mellow cheddar cheese with the chunky crunchy bite of Branson Pickle. Experimenting with unusual flavours is not a new thing in ice cream. Heston Blumenthal, who's a very experimental British chef, has long been known for his bacon and egg ice cream. The Alkonist, a two-star Michelin restaurant in Copenhagen, serves pig blood ice cream where the blood replaces eggs as an emulsifier. There's even an American ice cream company that flavours its products with mac and cheese, ranch dressing, and pizza.