"Chef Ian Driscoll of Bar Futo in Portland, Maine, wanted to add a frozen dessert to his menu, but, without a pastry chef, didn’t have time to make ice cream every day. 'So most of the kakigori is made by the whole team, making the syrups, crumbles, and creams,' he says. 'It’s pretty standard pastry work that we can execute and it’s just really fun. You can make anything — any flavor profile you want.' Driscoll especially enjoys making kakigori inspired by nostalgic desserts, like blueberry cobbler. Riffing on the popular Maine combination of blueberries and sweet corn, this seasonal kakigori featured sweet corn shaved ice and wild blueberry compote, finished with an oat crumble for a cobbler-like crunch." - Amelia Schwartz
