Disappointed by the meager snowfall we've seen in New York City this winter, I decided that if I can't enjoy snow on the ground, I might as well enjoy it (or a better-tasting lookalike, at least) on my plate. Using summery, southern-clime flavors like green coconut and grapefruit serves as a snowy reminder that warmth and sun are only a few bites away.
Making shaved ice using this technique is incredibly easy. The addition of sugar to the base lowers the freezing temperature and ensures that the ice is easily shave-able, no matter how long it has been in the freezer. Simply scrape it hard with a metal spoon, garnish (with a little honey, or macerated grapefruit segments, or anything you like) and serve it quickly, before it melts.
Alternatively, you could pack it into a snowball and throw it at your dinner companions. Whichever feels right.
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About the author: Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (40 countries, 5 continents) and has worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants.