why is there so little pear ice cream in this world?

I'm presently doing my little bit for pear ice cream. After that I'll concern myself with bay ice cream, and I wonder about tomatillo sorbet.

Seville oranges, what do they want to be? Will they curdle cream? Make a mordant sorbet? Hm. Use just the candied peels, pureed? And maybe cold-steep zest in cream?