July 31, 2014 at 1:00 am

Good stuff: Ice cream machine, cocktail, Gleaner's fundraiser

Ice cream freezes in the Zoku bowl. (Zoku)

One good tool

National Ice Cream month may be at its end, but the occasion to enjoy homemade ice cream lives on thanks to Zoku Ice Cream maker. Use it to make 5-oz. individual portions of decadent homemade ice cream, custard, frozen yogurt, gelato or sorbet on your countertop in just 10 minutes. Store the Zoku Ice Cream Maker’s bowl in the freezer so it’s ready at a moment’s notice, then place the frozen bowl into the accompanying protective sleeve. Add the ice cream mixture, churn with the included spoon, and watch as the ice cream freezes right before your eyes. Look for it at Williams-Sonoma for $25.95.

One good cocktail

Shake things up this summer with a cocktail made with Courvoisier cognac, and put an innovative twist on classic summer staples, including delicious sangria, fruity punch and sparkling champagne. Courvoisier Sparkling Sangria is just the ticket:

Thinly slice 2 peaches. Halve 10 red grapes and put them in a pitcher with 4 parts Courvoisier, 4 parts peach liqueur and ½ cup grape juice. Let sit in the fridge for 1-3 hours. Immediately before serving, pour in 2 bottles of Prosecco and stir. Serve over ice. Serves 10.

One good event

Aug. 7 marks the 10th year for the wildly popular Gleaner’s Iron Chef competition to benefit Gleaners Community Food Bank of Livingston County. This year past, Iron Chef champions Jodi Brunori of the Laundry, Steve Pilon and Tammy Young of the Wooden Spoon and Patrick Srock of Lakeland Golf and Country Club return to the beautiful Bordine’s Nursery “kitchen stadium” at 6347 Grand River, Brighton, for the culinary contest. Watch the action as you take part in restaurant tastings, cocktails and a silent auction. The fun begins at 6 p.m., tickets are $50 and available online at gcfb.org and at Gleaners Livingston Distribution Center — 5924 Sterling Drive, Howell — and at Bordine’s Nursery.

Use sangria and punch here.