Desire is the other mother of invention. We have been working on this idea for a while—milk sorbet! What would it be like? What could it do? We just wanted to know. The milk sorbet is lighter in flavor and fat, so the flavors we add burst and dissipate more quickly, like firecrackers or pop rocks. But the milk still has body, so there’s a sherbety, gelato-ey feel. Marry this with a sweet, floral, creamy cherimoya (aka “custard apple”) and this is a unique opportunity to taste something you’ve never had before. We sourced cherimoyas from Sahu Subtropicals in Rainbow, California. Founded in 2009, Sahu is growing berries, avocados, blood oranges, guavas, and other delicious and tropical produce.