Häagen-Dazs · Desserts
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Strawberry took six years to arrive. The brand launched in 1960 with vanilla, chocolate and coffee, and this joined in 1966, which is a long wait for what looks like an obvious flavor. The fruit is the reason. Strawberry gives up more to freezing than almost anything else in the aisle: its flavor lives in volatile compounds that fade in the cold, and it's mostly water, which turns to ice. So the dairy carries more of the load here than in any other plain flavor. Fat dissolves those compounds and releases them slowly as the ice cream melts, which is what gives a strawberry ice cream a longer finish than the fruit itself has.
