
11

"Chef Ian Driscoll in Portland, Maine developed a team-driven kakigori program that relies on housemade syrups, crumbles, and creams rather than daily ice cream production; seasonal examples riff on nostalgic desserts, such as a blueberry-and-corn kakigori that features sweet-corn shaved ice, wild blueberry compote, and an oat crumble to evoke a blueberry cobbler." - Amelia Schwartz