Sharing the inspiration behind Revival Ice Cream’s line of unique scoops.

Honeycomb candy and bee pollen; melon, lime leaf, turmeric – these aren’t your standard scoops of ice cream. No, they result from Chef Ron Mendoza’s understanding of pastry. “I’m finding that ice cream has more science than any form of pastry, but in the end it’s really all about flavor,” he says.

He explains the laborious process of creating a new ice cream for the downtown Monterey scoop shop, Revival Ice Cream: “Items are costed, recipes are formulated depending on what we want that product to say: ice cream or sorbet, rich or lean, add-ins or pure. The base is pasteurized and then matured, then churned, then into the deep freeze, and finally into the dip case for everyone to enjoy.”

Weekly: What is your favorite flavor?

Mendoza: As a kid, I loved “Malted Crunch” from Thrifty’s. Now, as a seemingly sophisticated adult, I would have to say goat cheese with beets. I really love that one.

What is the most unusual ice cream you’ve made?

When I was working in L.A., I made a roasted apple and foie gras ice cream. It worked in the dessert, but I wouldn’t encourage someone to have a double scoop in a cone.

Favorite guilty pleasure?

Trader Joe’s chocolate chip ice cream sandwiches.

Favorite non-ice cream dessert?

Tres leches cake and sticky toffee pudding, so basically really saturated cakes.

Most overrated ingredient?

Can I say the sprig of mint garnish? Why on earth do people do that?

Most underrated?

Vinegar and acids. Sherry vinegar, lime juice, rice wine vinegar, yuzu. Those create balance and dimension in food.