Sam Arnold, creator of The Fort Restaurant in Morrison, Colorado, and western food historian, introduced me to this idea. This is my improvisation on his dessert.
2. Freeze the ice cream, covered, up to one day. Serve scooped into wine glasses. Top with the whipped cream and sprinkles of lime zest.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.