Korean fluffernutter ice cream is real, thanks to Roy Choi and Salt & Straw

Roy Choi and Salt & Straw made an ice cream. Here's what they came up with

Roy Choi (Kogi BBQ, Chego, Pot, Commissary) and Portland-originated Salt & Straw combined their culinary minds to make a wacky ice cream. If you're imagining a kimchi quesadilla soft serve, we were hoping for that too, but guess again. 

Choi and Salt & Straw created something called Papi's Korean Fluffernutter, inspired by the Korean-Beijingesque boiled spiced peanuts Choi ate as a kid. The ice cream includes a peanut ice cream base swirled with blackberry jelly spiced with Thai chiles and marshmallow fluff whipped with Southeast Asian spices. And of course, there are chunks of nuts. 

It's part of a street food series of flavors available Friday through July 2 at Salt & Straw's Larchmont Boulevard location in Los Angeles.

The ice cream shop also teamed up with Border Grill chefs Mary Sue Milliken and Susan Feniger to make a green corn tamales ice cream with candied corn kernels and agave.  

And there's a mole rojo flan flavor from Guelaguetza, made with ancho chile, cinnamon and Mexican vanilla ice cream and egg flan made with Guelaguetza's spicy red mole. 

And for something savory, a bratwurst and mustard flavor from Wurstkuche. There are actual pieces of grilled nutmeg and coriander laced sausage from Wurstkuche and a honey mustard caramel sauce in the ice cream. 

Salt & Straw also came up with a Peking duck buns flavor with a five-spiced and plum sauce ice cream, crispy duck skin candy brittle and cucumber gummy chews. 

We know: mind blown. 

Salt & Straw, 240 N. Larchmont Blvd., Los Angeles, (323) 466-0485, www.saltandstraw.com/.

I put caramel sauce on my strawberry ice cream. Follow me on Twitter @Jenn_Harris_


Copyright © 2016, Los Angeles Times