I haven't had too many savory flavors but off-hand, I'd have to say coffee.

I don't know if it counts as savory, strictly speaking, but a really well-made olive oil gelato can be fantastic: Kind of salty, buttery, sweet and grassy. Yum.

I had a wonderful basil flavored gelato once.

Not savory but the best flavor I ever had was cucumber!

I've made a wonderful orange-basil ice cream that is SO good... perfect mix of sweet and savory. And the restaurant where I work makes a "masticha" ice cream which is flavored with retsina, the Greek white wine made of pine. Tastes the way our Maine woods smell!! Delightful!

Cheese! Granted, the ice cream base is sweet, and the cheese chunks are somewhere between cheddar and processed cheese, but our family (including the dog) loves this flavor.

Lat fall, at a DC restuarant, I had dijon mustard ice cream that blew my mind. It was served as an garnish to the main dish. I'm not sure my brain fully reconciled the flavor with the texture, but I think that is why it made such an impression.

The only two times I've had it was a hit, once was horseradish ice cream (on the side with some beef), the other was a cone of pea ice cream with a rasher of candied bacon, courtesy of Heston Blumenthal. Pea ice cream works very well because peas are naturally sweet.

I think some places go too far with the concept and it gets a bit gimmicky though.

Garlic ice cream is the strangest I've encountered; Gilroy Ca has the Garlic festival every year and garlic ice cream is always on the "to try" list. I just can't get beyond the idea to try it.

Olive oil gelato topped with sea salt is my absolute favorite!

Humphry Slocombe's Secret Breakfast (bourbon and cornflakes) has become a classic here in SF.

Black sesame or red bean from Chinese Ice Cream Factory in NYC! They're both sweetened though, so I'm not sure if they count as savory flavors.

I just had a foie gras milkshake at Flip Burger (Richard Blais's place in Atlanta), and it was surprisingly delicious...although one shake is seriously enough for 4 people to share, it's so rich and unctuous. Fat + more fat + even more fat FTW.

i recently made a few savory flavors
basil blueberry
cardamom lemon
crème fraiche
buttermilk rosemary

Sobaya on 9th Street makes a great black sesame ice cream. It's just the right flavor after soba noodles, of course. Don't know if I'd pick up a pint if it was available at the store--unless, of course, I was making soba.

I had asparagus ice cream at the Stockton Asparagus Festival last year. It was really delicious, but the asparagus contributed more to the color than the flavor (and despite the asparagus, it was definitely sweet!)

I had some Thai basil ice cream at Heaven's Dog in SF last week; that was fantastic.
I'll second some of the Humphry Slocombe flavors: their salt and pepper, olive oil, and peanut butter curry are all good examples of tasty savory ice cream.

There is a wonderful book "At Home" by Bryson and he mentions that at Delmonico's in NYC in the 1850s or so two of the ice cream flavors listed were asparagus and pumpernickel rye...interesting.

Jeni's Ice Cream in Columbus, OH is hands down the best ice cream I've ever had! Every flavor is carefully chosen and made by using (almost) all local farms.

One of their current flavors is Olive Oil with Sea-Salted Pepitas! It is such a balanced mix of sweet ice cream with savory ingredients.

(btw... those of you in NYC can find their "Salty Caramel" at Dean and Deluca in SoHo, but beware, it can get addicting!!)

I think just about anything with herbs would be delicious!

David Lebovitz's avocado ice cream is OUT OF CONTROL. Salty, tangy, and soooooooo creamy, thanks to all of the avos.

@ JMooney, what restaurant, if you don't mind me asking? I'm a local and would love to try the place and see what new ideas they're coming up with. ;)

I'm a big fan of all of David Lebovitz's ice cream recipes. I'm a huge fan of bacon and pork belly ice creams. I made a peppercorn ice cream once that was awesome...some of our guests LOVED it, some HATED it. It was extremely polarizing, but fun to see the reactions. :)

The miso ice cream I had at Public in NYC was pretty good, but my favorite is the peanut butter curry ice cream from Humphry Slocombe in SF.

Call me crazy, but I can't get on board with savory ice cream.

Lucuma ice cream.. its creamy, sweet, nice to look at... OMG ! Just delicious !

Balsamic strawberry. The sweet/savory pairing is amazing.

I had bean ice cream in japan. It was gross. Other than that I like chai and coffee ice creams but I guess those aren't savory.

At my work we make flavors like roasted beet with goat cheese, salted pretzel, and Thai basil. We even made a Thai peanut curry ice cream, and beer flavored ice creams. They're always a hit!

I love Alice Medrich's sour cream ice cream from pure dessert. I also love doing sweet and savory combos that have bacon. I've done Maple Bacon, Vanilla with Bacon Bark, and salt caramel and bacon. You might have guessed, I like bacon.

Jeni's in Columbus, OH had a fantastic ice cream with goat cheese and cranberries soaked in the locally produced OYO Vodka. Hope it makes another appearance on their menu!

I had toasted rice sorbet recently that wasn't exactly sweet or savory...and it was off-the-charts good.

I agree with The Nervous Cook. Olive Oil gelato.

Olive oil is nice. Black sesame is good. I had a great tarragon ice cream years ago. Humphry Slocombe frequently has flavors that aren't exactly sweet and I always give them a shot even if they don't turn out to be my favorite.

Another fan of the Peanut Butter Curry from Humphry's Slocombe! The flavors together are rich without being overwhelming.

I made a goat cheese ice cream (with roasted pears) that turned out to be delicious!
http://we-all-scream.tumblr.com/post/6233932908/goatscheese

@reddylee - it was the Oval Room.