Posts by Senses Inspired

Brandied Fig & Raisin Ice Cream

First off, many thanks to Brenda of @MightyVanilla and Joy of Gourmeted for the recipe and getting their hands dirty in making this ice cream. Our girls’ nights are usually filled with food, fun and alcohol-fueled NSFW conversations. It’s probably best that I don’t share quotes on here ;)

This particular night we got our collective minds together in trying to figure out how to use up the organic Avalon whipping cream and goats milk. We heartedly agreed that making ice cream would be perfect especially if we can add my ‘leftover brandy’ to it.

With a wine glass in one hand, we dove right into our gourmet ice cream making process. As with cooking, one must organize and prepare ahead of time. We used an array of tools, pots, pans and, of course, ice cream maker, so do ensure you have enough stove and counter space.

Avalon Ice Cream Recipe

Secondly, this recipe does take time as you have to soften the figs, brandy the raisins, make the custard base then chill everything before putting it in the ice cream maker. So I highly recommend making this ice cream earlier enough in the day or the night before so you can enjoy it after your meal. OR because of the wine, time just flies by (I think there’s a theme here)

Avalon Ice Cream making

And after some patience and waiting, we created the most delicious delectable boozy filled ice cream that will keep my palate happy for the rest of the summer.

Avalon Ice Cream

Here’s the recipe, courtesy of Brenda (thanks!).

Brandied Fig & Raisin Ice Cream

1 cup dried black figs
2/3 cup plump raisins
1/2 cup brandy
3/4 cup goats milk
2/3 cup sugar
1 1/2 cups whipping cream, divided into 1/2 cup and 1 cup
pinch of salt
4 egg yolks
2 Tbsp brandy

Trim the hard stems off the figs and cut each one in half. Bring 1 cup of water and the figs to a simmer in a small saucepan over high heat. Reduce the heat to medium and simmer the figs, stirring occasionally, until the figs are soft and the water has reduced to about 1/3 cup. Remove from the heat and set aside to cool.
In another small pot, heat the raisins and the 1/2 cup of brandy together over medium heat. Let them simmer until most of the brandy has evaporated, then remove from the heat and set aside to cool.
Warm the goats milk, sugar, 1/2 cup of whipping cream, and salt in a medium saucepan.
Pour the remaining 1 cup of whipping cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warmed milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the spatula.
Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.
Add the 2 Tbsp brandy, softened figs and the remaining fig liquid to the ice cream mixture. Use a stick blender to blend the mixture until it is uniform and smooth. Chill the mixture thoroughly in the refrigerator.
Roughly chop the raisins into small pieces and set aside.
Freeze the custard mixture in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the chopped raisins.


NOW here’s your chance to make your own ice cream for the summer. I am giving away a Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker

Cuisinart Ice Cream Maker

TWO ways to enter**
On Twitter:
Follow @AvalonDairy and @SensesInspired and Tweet “Follow @AvalonDairy @SensesInspired for a chance to win a Cuisinart Ice Cream Maker. RT to Enter!”

On Facebook:
Comment on the Senses Inspired Facebook page on what kind of ice cream you would make with it

Good luck and have fun!

** Entrant must live in the United States or Canada and be of contest entry eligible age**

EAT! Vancouver Food + Cooking Festival

Eat Vancouver 2014
The 12th annual EAT! Vancouver Food + Cooking Festival takes place from May 30 – June 1, 2014 at BC Place Stadium. The EAT! Vancouver Food + Cooking Festival is Canada’s largest consumer food festival, featuring hundreds of food, beverage & kitchen goods exhibitors along with tourist boards, travel suppliers, wineries, breweries, restaurants, cooking demonstrations, wine, beer and cheese seminars, cookbook authors & chef competitions. The three-day festival is attended by culinary and travel enthusiasts, trade and media

This year’s features chefs on the Food Network Celebrity Stage include Chuck Hughes, Lynn Crawford, Vikram Vij, Ned Bell, and Rob Feenie.

Eat Vancouver 2014 Demo Stage

With over 250 mouth-watering exhibitors, EAT! Vancouver attendees can travel the world with chefs on the Flavours World Stage and explore culinary travel destinations at the World Culinary Travel Expo. Beer and wine connoisseurs can listen to and explore pairings and tastings with culinary and mixology experts on the Sips Stage, and The Pacific Institute of Culinary Arts (PICA) returns with their popular Culinary Classes, where the public can channel their inner master chef with help from the school’s instructors.

Now here’s your chance to experience the biggest festival of the year. For a chance to win:
- 2 tickets to EAT! Vancouver
– Weber’s The Big Book of Hamburgers cookbook

COMMENT below on why you want to attend the event
Follow @SensesInspired and @Eat_Vancouver AND Tweet “Win 2 tix to @Eat_Vancouver & @WeberGrills The Big Book of Burgers cookbook via @SensesInspired RT to Enter!”

Boozy Mocha Chocolate Milkshake

There’s cocktails, there’s wine, and sometimes you just need a few more degrees of fun to a drink. I was feeling creative and my inner child was inspired by the ridiculous amount of chocolate stuff in my fridge.

Avalon Chocolate Milk and Ice Cream

So what does one do with all that sweet goodness? You make an old school milkshake to bring a smile to your face and add some booze to make you bounce.

First off, get your arm muscles ready to make some homemade whipped cream. I didn’t want to take my mixer out so I went at it old fashion way with a cold bowl and whisk (that’s the trick…make sure the bowl and whisk is super cold before whisking up the whipping cream).

Avalon Whipping Cream

1 cup Avalon Whipping
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

1 Make sure bowl and whisk is ice cold
2 Whip cream until stiff peaks are just about to form
3 Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

And now the good stuff

Boozy Mocha Chocolate Milkshake

Makes about 4 cups

3-4 cups of the Avalon Mocha Chocolate Ice Cream
1.5 cup of Avalon Chocolate milk
1 teaspoon vanilla extract
4 ounces brandy (can try with bourbon too)
2-3 tablespoon of chocolate powder
1/2 cup of crushed dark chocolate

1 Add ingredients except for the booze into the blender
2 Start blending on low and gradually at the alcohol until you’re happy with the flavour
3 Blend until texture is consistent
4 Pour into glasses and top it up with the whipped cream and enjoy!