"At Uchiba in Austin, pastry chef Anne Quant makes a kakigori reminiscent of a peanut butter and jelly sandwich. 'It’s playful and fun in nature, and we were excited to feature it in a way that is hopefully unassuming yet familiar,' she says. Rather than flavoring plain ice, Quant blends fresh strawberries with water, sugar, and lemon, then freezes it into an ice block for shaving. It’s piled over nutty black sesame ice cream and topped with a big dollop of black sesame foam. 'It provides a nice, soft, whipped-cream-like texture, mimicking Mt. Fuji with its snow-capped mountain peaks surrounded by clouds,' she says." - Amelia Schwartz
