Ice cream shops are scooping gourmet, out-of-the-box flavors for those with an adventurous sweet tooth, such as the ballpark ice cream -- a mix of beer, roasted peanuts and chocolate-covered pretzels found at a San Francisco shop. "We're using better ingredients, natural ingredients. And then whatever things people can think of to put in ice cream, they're doing it right now," said Andrew Knowlton, Bon Appetite's restaurant and drinks editor. "What I think what we're seeing now with kind of just crazy oddball flavors, that really started in fine dining, putting unexpected flavors foie gras, olive oil, avocado, kind of pushing the limits of taste and perception."

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