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　　Is time up for plain vanilla flavour ice creams?

　　是时候终结只有香草味冰淇淋的时代了

　　We all love Thai curries, Japanese noodles and Indian snacks, so why not Asian-inspired desserts? With the amount of ice cream sold stalling in some markets, manufacturers are starting to experiment with exotic flavours.

　　我们都喜欢泰国咖喱、日本面条和印度小吃，所以为什么不是亚洲风味的甜点呢?随着冰淇淋在一些市场上的销售停滞，制造商开始尝试异国风味。

　　In late 1944, Major Hunter Reinburg, commanding officer of 122 Squadron of the American Marine Corps, had a hankering for ice cream.

　　1944年底，美国海军陆战队122中队的指挥官，少校亨特·伦伯格渴望能有冰淇淋这样的食物。

　　Not surprising perhaps, since he was posted to the sweltering, jungle-covered South Pacific island of Peleliu.

　　也许这并不令人惊讶，因为他被派往了位于南太平洋的闷热的Peleliu岛。

　　So Hunter set his resourceful team of aircraft engineers to work on Operation Freeze.

　　所以亨特让他的飞机工程师团队在冷冻室中工作。

　　After some trial and error, they found that by mounting a large can filled with milk onto the underside of each wing tip of their fighter planes, attaching a stirring shaft to a wind-driven propeller, and then undertaking a training sortie at 30,000 feet, they could supply 100 servicemen with a helping of ice cream every day, whilst simultaneously provoking the Japanese to waste a few shells trying to bring them down.

　　一些试验和失败后,他们发现通过安装一个大的容器，里面装满牛奶，放在每个战斗机的翼尖底部,附加一个搅拌风力螺旋桨,然后进行飞行训练30000英尺,就可以供应100名军人每天一个冰淇淋,有时还使得日本浪费几个炮弹,试图把他们打下水。

　　Hunter was, however, missing a trick.

　　然而，亨特却错过了一个机会。

　　If, instead of flavouring his favourite treat with army-issue cocoa powder, he’d cast his eye around him to see what fruits and spices the South Pacific had to offer, then he really would have been ahead of his time.

　　如果不是用他最喜欢的军队里会有的可可粉来调味，把目光转到他周围，看看南太平洋的水果和香料能提供什么样的口味，他真的可能会走在时代之前。

　　He could have tried lychee, coconut, cardamom, nutmeg or ginger - flavours that ice cream makers are now starting to experiment with.

　　他本可以试着吃荔枝、椰子、豆蔻、肉豆蔻或生姜味的冰淇淋——冰淇淋制造商现在开始尝试这种口味。

　　In the 70 years since Hunter went to such lengths to satisfy his passion for frozen dairy desserts, global ice cream brands have spread their reach to almost every corner of the planet. Even in Peleliu he could now probably pick up a Cornetto from his corner store.

　　70年来，为了满足对冰冻甜点的热情，全球冰淇淋品牌已经将触角延伸到地球的每一个角落。即使是在贝里琉州，现在也可以从街角商店买到一个可爱多。

　　But for many years, flavours from the big international brands remained stubbornly conservative, dominated by chocolate, strawberry and vanilla.

　　但多年来，来自大型国际品牌的口味仍然顽固保守，以巧克力、草莓和香草为主。

　　Now though, thanks to migration, long-haul travel, and the internet, consumers are becoming more adventurous and manufacturers are taking note.

　　现在，由于人类迁徙、远途旅行和互联网的存在，消费者变得越来越有冒险精神，制造商也开始注意开发新口味。

　　Parlours have sprung up across the US offering Persian-style saffron, orange blossom, and rosewater ice cream, sprinkled with nuts and drizzled with honey; and Indian-inspired flavours such as masala chai, pineapple, and kulfi.

　　在美国各地涌现出了波斯人风味的藏红花、橙花和玫瑰水口味的冰淇淋，洒上坚果，淋上蜂蜜;还有印度风味的口味，如马萨拉·柴、菠萝和库菲。

　　At Chinatown Ice Cream Factory in New York, where they’ve been offering exotic ice creams for 40 years, they’ve noticed an uptick in interest from customers.

　　在纽约的唐人街冰淇淋工厂，他们已经在那里提供了40年的特殊口味的冰淇淋，他们注意到顾客对冰淇淋的兴趣有所增加。

　　Owner Christina Seid says there’s often a queue of 20 customers waiting to try her Chinese-inspired range, which includes red bean, toasted sesame, and taro (a kind of sweet potato) ice cream.

　　店主克里斯蒂娜·塞德说，通常有20个顾客排队等着她的源于中国的创意冰淇淋，其中包括红豆、烤芝麻、芋头冰淇淋。

　　"My father was the pioneer of a lot of these flavours. Back then people didn’t even know what a mango or green tea was.

　　“我的父亲首先尝试了这些味道。”那时人们甚至不知道芒果或绿茶是什么。

　　"Now, nothing is really weird."

　　“现在，没什么好奇怪的。”

　　She thinks red bean flavour, common in China, will eventually become mainstream in the US.

　　她认为红豆的味道在中国很常见，最终会成为美国的主流。

　　Yee Kwan Chan, who is based in the UK city of Sheffield and whose family is also Chinese, travels to far flung parts of the world in search of inspiration for her Yee Kwan line of desserts.

　　Yee Kwan Chan，她住在英国谢菲尔德市，她的家人也是中国人，她前往世界各地，寻找她的Yee Kwan系列甜点的灵感来源。

　　"I just want to create authentic flavours you’d find in Asia," she says.

　　“我只是想创造正宗的亚洲口味，”她说。

　　Her concoctions include chocolate miso, black sesame seed, and durian - the fruit with the pungent odour often likened to sewage or something rotting - which is surprisingly popular in Asia.

　　她的原料包括巧克力味噌、黑芝麻和榴莲，榴莲这种水果有刺激性气味，经常被比作污水或腐烂的东西，但这在亚洲很受欢迎。

　　With foreign travel and Asian food so popular, she’s convinced that Asian-inspired flavours will be on the shop shelves in the US and Europe as a matter of course in a few years’ time.

　　由于国外旅行和亚洲美食如此受欢迎，她确信，在未来几年内，在美国和欧洲的商店里，亚洲风味的冰淇淋将会出现在商店的货架上。

　　But for that to happen at any scale, larger manufacturers will also need to get on board.

　　但要想大规模普及，大型制造商也需要参与进来。

　　Unilever, the world’s largest producer, is open to the idea.

　　全球最大的生产商联合利华对这一想法持开放态度。

　　Matt Close, Unilever’s executive vice president of global ice cream, says they’ve always got an eye out for new flavours that might "travel".

　　联合利华全球冰淇淋执行副总裁马特?克特表示，他们一直在关注可能风靡全球的新口味。

　　Three things to try

　　三种新的尝试

　　Booza - also known as Dondurma (in Turkey), this is made with ground powdered orchid root and mastic gum. These ice creams melt more slowly and have a thicker, chewier texture.

　　Booza——也被称为Dondurma，这是用磨成面粉状的兰花根和mastic gum制成的。这些冰淇淋融化得比较慢，质地更厚实。

　　Thai rolled ice cream - the latest Asian ice cream trend involves pouring mixture onto a freezing slab of metal then rolling it up like a piece of paper

　　泰国卷冰淇淋——最新的亚洲冰淇淋趋势是将混合的液体倒在冰冷的金属板上，然后像一张纸一样卷起来

　　Durian ice cream - only the very adventurous are usually attracted by the the prickly Asian fruit that smells so bad it’s illegal to carry it on the subway in Singapore. An acquired taste.

　　榴莲冰淇淋——只有那些喜欢冒险的人通常会被那些气味不好的亚洲水果所吸引，在新加坡的地铁上携带这种水果是违法的。