It's a fucking horrifying idea, but I was thinking the same. Some kind of dry aged beef or boudin noir infusion. As long as it got the iron-y taste across, I could call it a mild success. Or, I could leave ice cream base in a highly reactive bowl for a day or two.
Buge, that stuff sounds great. Incidentally, I'd love requests from you. Non-dairy stuff is pretty appealing from a mechanical perspective, plus you'd be able to swing by and taste the result for yourself.
R^2: I've found that sub-100-dollar ice cream machines don't give as good a result as what you can do with two metal bowls and a whisk. Keep highly saline slush in a great big bowl in the freezer, have the ice cream base in a smaller bowl, whisk inside the fridge or freezer for usually under ten minutes. Arm hurts afterwards, but hey, I just made a fucking huge pile of ice cream. Maybe burning a few calories in the process isn't a bad idea. It does sort of depend on having a decent amount of freezer space available, but otherwise doing it archaic-style has been very good to me.