While on the road, take note: Not every morsel of street food should be avoided. Ice cream, for example. Don’t miss the simple, childish thrill of taking that first frozen bite. Many countries have an unofficial national ice cream, a most-popular flavor. Be sure to sample them when you go:
Turkey: Treat yourself to dondurma, ice cream with salep, from the root of an orchid, and mastic, an aromatic resin. They add a delightful chewiness. Seriously.
Argentina: Dulce de leche is it—thick, caramel-like sauce that’s drizzled on, or ribboned through, vanilla ice cream. Go to a helado artesenal for an all-natural version.
Australia & New Zealand: Ask for a hokey-pokey, vanilla ice cream shot through with bits of crunchy sponge toffee.
France: Crème marron, chestnut ice cream, is a gut-busting favorite during the winter months.
India: When the thermometer rises, get thee to a kulfi stand. Though exotic varieties abound, traditional kulfi has its own rich, sweet, milky taste. Its dense, unwhipped texture makes for a slower melting process.
Italy: Gelato, milk-based ice cream, is everywhere. The Italians’ favorite flavors? Bacio, gianduja, cioccolato fondente, riso, nocciola, lampone, stracciatella...
R. Crusoe asks: Which international ice cream do you find irresistible? Or tell us your favorite ice cream flavor in the comments below.