I have one too - Apple Horseradish Sorbet (REC inside), you add a dollop to ground sirloin souffle..
so delicious:
REC: Apple Horseradish Sorbet
1 c. apple sauce
2 Tbl. prepared horseradish
Stir together and freeze, stirring once or twice during freezing process (or overnight).
When you serve the souffle, you add a dash of the sorbet on top, and it's a great combination of the rich eggy souffle, the ground sirloin and the sweet/sharp/cold sauce. if you'd like the recipe I will post it!
From George Bradshaw's Suppers and Midnight Snacks - a wonderful treasur.