Summer and ice cream go hand in hand, which is why Cherry-Rosemary ice cream makes the perfect summer flavor.
This year we got an extra burst of inspiration from our friends at OXO, the kitchen and household tool designers. They 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 try some serious ice-creamy, cherry-flavored deliciousness.
OXO Ice Cream Tools
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 use the ice cream scoop, but we discovered just how handy the other items were as well.
The angled measuring cup, for example, is sheer design brilliance. You know how when you try to do a liquid measurement, you’re supposed to put the cup on the counter so you can eyeball the line properly? Then you squat down to get your eye at liquid level, and 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. It measures perfectly every time.
Another amazing time-saver (and fun kid tool) is the mini chopper. This tool allows you to chop foods into small pieces without making a huge mess. Extra bonus: The mini chopper makes a very satisfying “ka-chung! ka-chung!” as you press it down. 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. Along with the cherries, we incorporated some rosemary from our prolific rosemary plant. The rest is ice cream history.
Cherry-Rosemary Ice Cream
A delicious ice cream made with cherries and rosemary - the epitome of summer.
- 3/4 cup whole milk
- 1 large branch rosemary
- 2/3 cup sugar
- 2 cups whipping cream
- 2 cups fresh or frozen cherries, pitted
In a medium saucepan, heat the milk over very low heat until steamy but not boiling. Turn off the heat, add the rosemary and steep it in the milk for 30 minutes.
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.
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. This post reflects our own opinions only.