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

[eub.livejournal.com]

http://www.hort.purdue.edu/newcrop/morton/sour_orange.html
Other Uses
Soap substitute:
Throughout the Pacific Island, the crushed fruit and the macerated leaves, both of which make lather in water, are used as soap for washing clothes and shampooing the hair. Safford described the common scene in Guam of women standing in a river with wooden trays on which they rub clothing with sour orange pulp, then scrub it with a corncob. He wrote: "Often the entire surface of the river where the current is sluggish is covered with decaying oranges." On the islands of Zanzibar and Pemba, the fruits are used for scouring floors and brass.

[eub.livejournal.com]

What about quinine ice cream?

[rubricity.livejournal.com]

What about quinine ice cream?

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

tomatillo sorbet

[rubricity.livejournal.com]

Wow. I think that could be really tasty. I'm going to try and grow tomatillos this summer. Maybe this will be the excuse I use to get an ice cream maker.

[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?

[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?