Every fall, as pennant season begins, Jenny Piper begins popping batches of popcorn, stirring them into her ice cream mix, then straining out the kernels and hulls. The popcorn mostly vanishes, but it leaves behind a trompe la langue taste that uncannily evokes a tub of hot buttered—only here it's ice cold. It's as awesome as those Jelly Belly popcorn-flavored jellybeans, except the taste here is even fuller. We've begged Piper to make it earlier, but we've struck out every time. C'mon, Pied Piper—play ball! JIM RIDLEY
