Food: Adult slushees and other icy desserts to sam­ple this sum­mer

Ice is the hottest in­gre­di­ent in this sum­mer’s coolest desserts

Bloomberg Businessweek (Europe) - - CONTENTS - By Maridel Reyes

WASH­ING­TON SCHOOL HOUSE HO­TEL Park City, Utah

Wash­ing­ton School House started life in 1889 as—you guessed it—a school­house. To­day, it’s a 12-room bou­tique ho­tel with a guests-only restau­rant spe­cial­iz­ing in Amer­i­can stan­dards, in­clud­ing a sweet black­berry granita made with lo­cal honey, fruit, and mint picked from the gar­den. Bonus: En­joy the tart treat while loung­ing at the prop­erty’s hill­side­perched pool. Com­pli­men­tary for ho­tel guests; wash­ing­ton­school­house.com

PIG AND KHAO New York

Top Chef alum Leah Cohen took a tra­di­tional dessert from the Philip­pines (her mother’s home) and made it her own. She starts her halo­halo with shaved ice, then adds flan, shred­ded coconut, and caramelized plan­tains. A scoop of pur­ple-yam ice cream crowns the dish, which she then drowns in a mix­ture of con­densed and evap­o­rated milks and gar­nishes with toasted crispy rice. “It tastes like an adult bowl of ce­real,” Cohen says. $8; pi­gand­khao.com

MARIN RESTAU­RANT & BAR Min­neapo­lis

This spot fea­tures a ro­tat­ing menu of frozen slushees based on the ras­pado, a Mex­i­can shaved-ice dessert. Marin’s cur­rent it­er­a­tion com­bines the smok­i­ness of mez­cal and the sweet­ness of fresh mango purée, plus a bit of heat from ginger liqueur and house­made Sriracha salt. The cock­tail is strained over hand-shaved ice into an el­e­gant coupe glass. $10; mar­in­restau­rant.com

BAR­REL HOUSE AMER­I­CAN BAR Bev­erly, Mass.

The bour­bon cab­i­net served here blends Evan Wil­liams 100-proof bour­bon, syrup from Luxardo cher­ries, and vanilla ice cream. (No ice, per se, but who re­ally cares?) The in­spi­ra­tion for this adult milk­shake comes from the clas­sic Man­hat­tan. “Cock­tail bars can of­ten take them­selves a lit­tle too se­ri­ously,” says man­ag­ing part­ner and bar­tender Sean Ma­her. “These help keep the at­mos­phere fun and relaxed.” $12; bar­rel­house­bev­erly.com

L’APPART New York

Chef Ni­co­las Abello serves a piña co­ladain­spired palate cleanser be­fore dessert that he says of­fers “an in­ter­play of trop­i­cal spices with clas­sic French cui­sine.” The bot­tom layer is an in­tense rum gelée; Abello tops that with a roasted pineap­ple smoothie and fin­ishes it with coconut-milk granita and kaf­fir lime zest. $18; lap­part­nyc.com

RESTAU­RANT 1833 Mon­terey, Calif.

Pas­try chef Ben Spun­gin in­tro­duced pineap­ple crushed ice with burntcin­na­mon-stick ice cream to the “se­cret menu”—usu­ally re­served for lo­cals and reg­u­lars—in May. He roasts cin­na­mon sticks for his ice cream in a wood­burn­ing oven. Then he juices pineap­ples and com­bines the liq­uid with lime, sugar, and wa­ter, freezes it in sheet pans, and scrapes it into a slush. The acidic, re­fresh­ing, sweet pineap­ple cuts through the rich­ness of the ice cream, which is per­fumed with a driz­zle of tar­ragon oil made from lo­cal or­ganic herbs. $6; restau­rant1833.com

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