ice cream

There are times when science can taste pretty delicious.

One of my best decisions was the purchase of a “yogurt maker.” The term is a bit of a misnomer, as it only aids in one stage of the process. Having this kitchen device (Euro Cuisine Yogurt Maker) makes the process much more consistent, and ultimately encourages one to make homemade yogurt much more often.

Yogurt is a great source of B vitamins, riboflavin, calcium and protein, as well as being a dairy product that can be tolerated by some who may have difficulty digesting lactose.

Until I thumbed through David Lebovitz's The Perfect Scoop to see what I could find for pears in the ice cream realm, I had forgotten about this surprising, excellent recipe. I think of pears having a subtle flavor that might not speak well in a dairy dessert, but this combination is quite nice.

3-4 pears, peeled, cored and diced
3/4 cup plus 2 tablespoons of sugar
2 cups of heavy cream
1/8 teaspoon of coarse salt
a few drops of lemon juice

The sugar is cooked over medium heat, constantly stirring gently until the sugar turns to an amber color.

One of our family's favorite fruit ice creams is plum, and July allows us to have the freshest possible fruit for this great treat.

David Lebovitz's The Perfect Scoop typically focuses each recipe on the key flavor, and this one certainly does that. The ice cream pictured above has only four ingredients, skipping the kirsch which may be added to keep the dessert from freezing too firmly. Plums, water, sugar and half-and-half alone make a wonderful fruit flavor.

I was able to pick up very ripe Methley Plums at the Carriage House in Hanover, originating from the local Boyer Nurseries and