Paging through all of the posts on this thread has been wonderful, although I will admit that I am not a fan of 'savory' in my ice creams or similar. The lone exceptions so far have been a really outstanding 70% cacao, macadamia nut, and chili ice cream with flaked coconut, and a Tobasco pepper sauce & vanilla (with bean) ice cream that was paired with a deep fried maple sugar waffle (so basically the waffle portion tasted like it already had Canadian or Vermont syrup in it) and had a ganache coating (this one went very, very well with a pork loin with raspberry habanero compote as the main course).
Edit: My brother, who is an executive chef, made those two. He also served them to the current Secretary of Health and Human Services for the United States, who had a dinner conference recently at his establishment (My poor brother was in charge of the entire operation that night, his first event after a promotion, for such a major personality - everything from how the table service would be run to appetizers and working with the sommelier well in advance for wines).