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?

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[beaq.livejournal.com]

Cold zeep.

Juniper? Violet? Black pepper?

Leek and potato slurry?


I suspect Seville oranges are more wry than mordant.

Quinine: make in it an ice cream gin!


What kinda pears?