Would you strain the mix before putting it in your ice cream machine?
I'm going to do a simple preparation:
-2 lbs d'anjou pears, cored and peeled
-2 cups sugar
-1/4 cup or so of alcohol (haven't decided what yet)
I plan to poach the pears until soft in just enough water to cover the slices, adding sugar towards the end and melting well. Puree in blender, add alcohol.
That's where my dilema comes in. I don't want a creamy ice cream, I want a sweet, slightly icy sorbet with that grainy pear mouthfeel. This leads me to believe I should just freeze the puree. I don't want the end product to be too bulky, though (does that make sense?).
Has anyone tried, one way or another?