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

[beaq.livejournal.com]

I don't know why, but it seems to me that adding a little cream at a time to acidic mixtures sometimes works, and vice versa. If you're willing to experiment with a potential failure. A gelato? A yogurty frozen thing?