Before eating at a Michelin star restaurant, I'd have suggested sea urchin, raw beef and meringue as an incompatible triad.

So you thought they would taste good paired but terrible with all three?

I think flavor in general is very contextual. I routinely enjoy funky, fermented, strong-tasting foods that in a blind tasting with novice participants could probably be mistaken for garbage. As long as I have "culinary permission" to enjoy a food, it's unlikely that I'll find it disguisting, almost regardless of what the ingredients are!

Yeah, and a nice presentation goes a long way towards removing the context you normally put around a particular food. If something looks appealing, you're more likely to try it, and then you discover flavors you never thought to combine.

I like your use of "culinary permission", as I'm the same say. If someone tells me a food is safe to eat, I'll give it a chance regardless of how strange it seems.

Squid ink ice cream is a thing, isn't it?

I haven't tried it but Google says it is a thing.

Many ice creams have carrageenan in them. It's a thickener / stabilizer derived from seaweed, ergo...