Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. Every year I look forward to shaved ice season (which, if I’m being honest, is almost year round in Los Angeles).

The sound of shaving ice is unmistakable. The rasp, first pressed into the ice block, tense as a spring, suddenly surfs across the berg, scraping up a spume of glittering white snow as stray flecks ...

We may receive a commission on purchases made from links. Craving a bowl of refreshing shaved ice but not looking to shell out at a dessert shop, or invest in a fancy specialized machine? Good news: ...