The Pineapple Encore

We’re going the sorbet/water ice route. One of my friends said that sorbet isn’t as good as ice cream because it doesn’t have cream and cream improves everything. And here’s the thing: I kind of agree with her. Which probably makes you wonder why I’m committing to this route. It’s mostly linked to substitution jealousy, as in I don’t want to spend the entire time eating my non-dairy frozen dessert thinking, ‘I wish this had actual cream in it.’ Which I would, if I was trying to emulate cream. Taking away that almost-ice-cream-but-not aspect takes away this feeling; it’s not trying to be ice cream so it doesn’t need to be compared. It’s also linked to what has been my constant desire in creating these recipes: I can never make the best in the world because that’s a subjective assessment, but I can make something unique that no one else is making. To that end, this is not going to be icy frozen fruit sorbet. I’m going to bring the variety of ice cream to sorbet, and use frozen dessert sc...

So, it's been over a year. It's been an eventful year that's somehow put me back in the position I was when I first started making ice cream: affected by a change in health status, and unsure how to make the kind of ice cream I want to make.  First of all, this year. I was trying out YouTube, hence my absence from here, but that taught me that whilst I very much enjoy making ice cream, I don't enjoy being a content creator. Conversely, I'm good with the words, writing is how I share and how I process. It's also another year that I end/start with chest and breathing problems - it's basically a re-run of 2023/2024, which is when I started properly making ice cream in the first place, because I couldn't do the long walks with heavy camera equipment anymore following a severe chest infection. (For full background, I had dabbled before this point but having to change my primary hobby prompted the bulk of my ice cream making.) But this time it isn't the br...