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

[eub]

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?

Comments

[rubricity.livejournal.com]

What about quinine ice cream?

Step away from the ice cream maker dude. That's just going a bit too far.