Summer and ice cream go hand in hand, which is why once school gets out, we break out our trusty ice cream maker. This year we got an extra burst of inspiration from our friends at OXO, the kitchen and household tool designers, who offered us a chance to test-drive their newest ice-cream-related gadgets. Since we had a whole bunch of freshly picked cherries on hand, we knew that it was time to get crackin’ on some serious ice-creamy, cherry-flavored deliciousness.
This OXO tool collection includes a Solid Stainless Steel Ice Cream Scoop, a Small Silicone Spatula, a 4 Piece Mini Measuring Beaker Set, a Medium Square LockTop Container, a 2 Cup Angled Measuring Cup, a Sugar Dispenser, and a Mini Chopper. Of course we knew we’d be using the ice cream scoop, the spatula, the measuring beakers, and the sugar dispenser; but some of the other gadgets were a pleasant surprise for us. The angled measuring cup, for example, is sheer design brilliance. You know how when you try to do a liquid measurement, and you’re supposed to put the cup on the counter so you can eyeball the line properly, and you squat down to get your eye at liquid level, but then it’s slanted or it’s always somehow off? OK, maybe it’s just us. But anyway, this cup allows you to measure the liquids looking down at them from up above – and the measurement is perfect every time.
Another amazing time-saver (and fun kid tool) is the mini chopper, which allows you to chop foods into small pieces without making a huge mess and without having to break out a giant knife. Extra bonus: The mini chopper makes a very satisfying “ka-chung! ka-chung!” as you press it down so it feels and sounds like you’re doing great work. We (or rather the kids) used the mini chopper to mince the (pitted) cherries into nice, evenly small pieces before adding them to the ice cream. Prep note: We froze the cherries ahead of time, making them slightly easier to chop.
And now for the ice cream – We wanted to use our cherries and also incorporate some rosemary from our wildly healthy and prolific rosemary plant, so we slightly modified a few different recipes before coming up with this Cherry-Rosemary Ice Cream.
Cherry-Rosemary Ice Cream
3/4 cup whole milk
1 branch fresh rosemary
2/3 cup sugar
2 cups whipping cream
2 cups fresh pitted cherries, chopped
1. In a medium saucepan, heat the milk over very low heat until steamy but not boiling. Turn off the heat, add the rosemary and let it steep in the milk for 30 minutes.
2. Meanwhile, whisk together the cream and the sugar. Remove the rosemary from the milk mixture and discard the rosemary; add the scented milk to the cream/sugar mixture and stir. Slowly stir in the cherries.
3. Chill the cherry-cream mixture for three to four hours. Then process the mixture according to your ice cream maker manufacturer’s instructions.
Blogger disclosure: We received equipment to sample from OXO. We did not receive compensation for this post. All opinions expressed are our own.