The Newest Ice-Cream Flavours.

Anya Hindmarch, the fashion designer, has opened her Ice Cream Project to bring beloved British brands to the people… in the form of frozen fantasy. Among the 14 flavours on offer are Ambrosia rice pudding, Blue Dragon original sweet chilli, a rich chocolate Maldon Salt sorbet and KP Salted Peanuts.

The ice cream conceptualised by British designer Anya Hindmarch is available to taste by the scoop (£3.50 each) or in 500ml tubs (£10 per tube) to take away in British Devon, a county in South West England.

You can try a scoop of the Kikkoman Soy Sauce flavour, a toasted sesame ice cream laced with umami-rich naturally brewed soy sauce; the HP Sauce ice cream, a fruity and aromatic flavour with a spicy hit of tamarind and dates; or perhaps a scoop of the Heinz Mayonnaise flavour, a rich and creamy ice cream with the zestiness of lemon and tang of vinegar. The truly brave can order a few scoops of different flavours.

Ms Hindmarch is not alone in experimenting with unusual flavours. Heston Blumenthal, a British chef, has long been known for his bacon-and-egg ice cream.

The Alchemist, a two-star Michelin restaurant in Copenhagen, serves pig-blood ice cream (the blood replaces eggs as an emulsifier).

Van Leeuwen, an American ice-cream company, has flavoured its products with mac and cheese, ranch dressing and pizza. Nor are such experiments all that new. An ice-cream shop in 18th-century London called "The Pineapple" was serving Parmesan ice cream.