What happens if you add pepper to ice cream: Newsler editorial tried the new products from "Muryonki."

      But just a few minutes later, it became clear: the Kirov cold storage plant clearly decided to surprise this summer. And not for the sake of hype, but to make unusual combinations truly work.

      “Cherry-pepper”: at first it raises eyebrows, then it ends up being the first to finish

      The main topic of debate in the editorial office unexpectedly became the “Cherry-pepper” ice cream.

      The combination sounds like it was invented by people who got bored living with regular ice cream. But in reality, the taste turned out to be much softer and more interesting than one might imagine from the name.

      At first, you feel the creamy base and a slight tartness of cherry, and only then does a barely noticeable peppery note appear — not spicy, but rather warming. As a result, the taste is unusual, but not “strange.”

      A separate plus is the crunchy cone with a chocolate tip. It seems like a small detail, but it’s precisely such details that make the dessert complete.

      “This ice cream initially raises concerns with the word ‘pepper,’ and then you suddenly realize that you finished the cone first,” the editorial team admitted after the tasting.

      Yuzu, mango, and flavors you don’t usually expect from ice cream

      The most discussions during the tasting were sparked by the “Taste of Asia” series, which included both the already famous “Cherry-pepper” cone and more exotic combinations like “Yuzu-lemon” and “Mango-passionfruit.”

      Perhaps the most unusual option here was the “Yuzu-lemon” eskimo. For many, yuzu turned out to be a new flavor altogether. This Japanese citrus has a bright tartness and a very fresh aroma.

      In the ice cream, it works unexpectedly delicately: first — the crunch of lemon glaze, then vanilla ice cream, and only after that do the citrus notes unfold. It turned out not sharp, but rather refreshing — a good option for a hot day.

      The “Mango-passionfruit” feels more like a “summer vacation.” Here, the mood is completely different: sweet mango, a slight tartness of passionfruit, and a soft creamy texture. The taste is bright, rich, and clearly aimed at those who love fruity desserts.

      On the other hand, “Watermelon-strawberry with rice balls” surprised for a different reason. Usually, watermelon desserts often end up tasting too artificial, but here the watermelon turned out light and natural. The strawberry makes it softer, while the rice balls in glaze add crunch and turn an ordinary cone into almost a little attraction.

      The journalists were so engrossed in the tasting that they tried to get to the chocolate and balls at the bottom of the cone as quickly as possible. There’s no doubt that this option will be especially appreciated by children!

      For those who still choose classics

      However, “Muryonki” did not completely dive into gastronomic experiments. The lineup has plenty of more familiar flavors — just made a bit more interesting.

      For example, “Mango-vanilla” in a waffle cup turned out to be a very calm and understandable option: the classic taste of vanilla ice cream here is complemented by a light fruity freshness.

      The editorial team was particularly drawn to the pistachio ice cream. Without excessive sweetness and the bright “pastry” taste that sometimes appears in similar desserts. Here, the focus is more on softness and a natural pistachio aftertaste.

      And for lovers of more intense combinations, the “Cherry-cherry with chocolate topping” in a large paper cup will do — with berry tartness, pieces of berries, and chocolate.

      Ice cream for different moods

      And perhaps a separate plus of the lineup is that they didn’t try to make “one ice cream for everyone.”

      There are small cups that are convenient to grab on the go on a hot day. There are cones — the classic of summer walks, where the ice cream finishes faster than it melts.

      Or large paper cups and containers that are more reminiscent of the “evening at home with a series” format or summer gatherings for a whole company.

      And also — tubes with whipped chocolate glaze, which instantly evoke a childlike desire to buy two at once: one for yourself, the other “for later.”

      At the same time, even the packaging of “Muryonki” looks bright and modern — especially the “Taste of Asia” series, which you want to examine even before you open the ice cream.

      Not only taste but also a normal composition

      Another aspect that has become important for many today, no less than taste, is the product composition.

      “Muryonki” ice cream is produced according to GOST, without milk fat substitutes. And this is just the case where naturalness is felt not only in the description on the packaging but also in the taste — especially in the creamy base.

      At the same time, the lineup does not try to be “too correct” or boring. Quite the opposite: here, classic ice cream unexpectedly coexists with yuzu, pepper, passionfruit, and rice balls — and this is what makes the tasting truly interesting.

      In the end, the debate about which ice cream turned out to be the best in the editorial office did not conclude. But everyone agreed on one thing: this summer, “Muryonki” is clearly betting not only on nostalgia for the familiar ice cream but also on the desire to surprise. And it seems that the Kirov cold storage plant has succeeded in this.