
In Key Ingredient, Wit pastry chef Toni Roberts (Roof, State and Lake), challenged with sheep's milk, makes a push pop with vanilla-rosemary sheep's-milk ice cream, pineapple sorbet sparked with star anise, and pineapple sherbet combined with sheep-milk yogurt—"together it's a Creamsicle," she said. Next up is Dave Ford of the Bluebird, working with strawberries and rhubarb. "If I know Dave Ford," Roberts warned, "he's probably going to add pork to the mix."