jasmine ice cream - needs mix-ins/flavour pairing
OK, inspired by Chez Panisse Desserts' jasmine ice cream I've got some jasmine-infused custard ready to freeze. But from the taste of the custard (which is heavenly but very, very perfumed) it's calling out for a judicious flavour pairing, either something added when serving or added as a mix in before the churned ice cream is placed in the freezer to harden.
Chez P Desserts serves their flower ice creams with berries, or just langues du chat cookies. The only berry in season here right now (southern hemisphere spring) is strawberries, which I think might work but since strawberries give me indigestion I'm reluctant to use those. The only other thing in season right now is apples and the tail end of citrus fruits. Apple puree swirl? Candied lemon zest?
Perhaps what the very perfumed ice cream needs is bitterness, like cocoa nibs or even some grated bittersweet chocolate.
Any other suggestions? I'm all ears (or eyes, I guess).