Other flavors sound tempting but don’t always live up to the hype, at least to an American palate. In part of Europe, for instance, floral-based ice cream like lavender or rose is very popular, but Lind says it’s a hard sell here at home. “We made a rose ice cream, using Indian rose water,” he recalls, “and we took it to our scoop shop to have customers sample it.” It was a onetime deal. “One person who tried it said, ‘This tastes like my grandmother’s armpit.’”