I think by now the name Dominique Ansel rings a bell... In case not, he's the creator of the Cronut and other innovative desserts. And now that ice cream season is here, the now famous pastry chef in New York is giving a whole new meaning to ice cream flavors...
Last year he introduced ice cream sundae served in a can...
Well, the new is that the man himself just reinvented the ice cream. Dominique Ansel Kitchen in New York City introduced two new flavors: burrata (the ultra-creamy fresh Italian cheese) with balsamic caramel and a whole confited strawberry, and gianduja (think Nutella but better) topped with salted hazelnut brittle, orange mist and sea salt - yes you hear right.
Served on in-house made cones for $7 on Fridays, Saturdays and Sundays from 12 to 9 p.m.
