Ice cream, a staple after dinner is becoming more trendy as chefs look for new inspirations for favors of ice cream. Flavored such a donuts aka mode, arroz con leche, matcha tea inspired ice cream and even gelatins with tomatoes and basil can be found at different eateries. Some ice creams are based on the cultural food served at the particular eatery while others are created based on what customers want and like. Innovation is key to a successful ice cream on a dessert menu.

Key Takeaways:

• Frozen yogurt, is a clear slate, ready for the expansion of pretty much any seasoning and restricted just by a culinary expert’s creative energy and the fixings readily available.
• To keep frozen yogurt fun and fascinating and burger joints returning more gourmet specialists are producing it in-house, utilizing appetizing fixings and impacts acquired from principle menus.
• The combo dessert, which will move to the primary menu this mid year, includes a nectar coated raised donut with the base of the opening left in place.

“Creative combos are intrinsic to the menu at Hinoki & the Bird in Los Angeles, a Japanese restaurant that uses California ingredients.”

Read more: http://www.nrn.com/dessert-trends/chefs-raid-pantry-ice-cream-inspiration