A question for the ice cream flavorologists and Baitcon's hosts

[whuffle.livejournal.com]

Do we have a protocol for marking ice creams with possibly allergens or ingredients that some folks might want to avoid?

If I remeber correctly, there were some considerations of this subject after the 83? (or was it 86) flavors produced at the last Baitcon. Considering there are now some truly interesting flavors being explored, should we contemplate segregating flavors with known issues at their own table? Would it be best to put flavors with meat, seafood, alcohol, and nuts on their own table so folks who might be allergic or vegetarian could easily avoid them and not worry about scoop contamination?

I am actually asking because a number of my experimental flavors this year could qualify for these categories. I plan to make Ceviche Sorbet. Yes, the fish will be cooked to avoid possible illnesses associated with raw fish, but some people do NOT eat fish at all. Same is true of my Sweet Orange Tea Sorbet, into which I plan to put real ginger brandy. And the Cucumber Sorbet that I've been making for 4 years now will have Midori in it this year to attempt to avoid the problem of being rock-solid frozen.

I'm not advocating that we get out of hand about this, but at 83 flavors, it might finally be time to start intentional segregation rather than the usual table disersal system.

Thoughts anyone?

Comments

[vvalkyri.livejournal.com]

Savory flavors with dinner does sound like a good plan. I remember the horseradish (horsey sauce not shredded) ice cream being very good with roast beef.