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.
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)
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.
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
TWO ways to enter**
Follow @AvalonDairy and @SensesInspired and Tweet “Follow @AvalonDairy @SensesInspired for a chance to win a Cuisinart Ice Cream Maker. RT to Enter! http://bit.ly/1jUVopP”
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**