Posts with tag "dessert"

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.

CONTEST TIME!

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! http://bit.ly/1jUVopP”

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**

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

WHIPPED CREAM
Ingredients
1 cup Avalon Whipping
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

Directions
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

BOOZY CHOCOLATE MILKSHAKE
Makes about 4 cups

Ingredients
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

Directions
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!

The Lazy Cook: Simple Healthy Baked Apples

Without a doubt, I got the ‘Extreme Hostess’ gene from my traditional Chinese mom. When we host big family dinners, she would make enough food so that EVERYONE has enough to eat for the rest of the week. During Thanksgiving long weekend, I attended 3 dinners and for each one I made at least 2 dishes. The most difficult dish I made  was actually a cheesy (Gruyere+Parmesan+Strong Cheddar) herb potato gratin. A gratin is usually easy to make but the manpower behind it exhausted me….imagine washing, peeling, thin slicing 8 to 10 lbs of potatoes. For the longest time, I refused to buy a mandolin because I wanted to be old school aka using a cleaver…think I want to finally invest in one.

For my family dinner, I made baked apples for dessert.   It still has that Thanksgiving theme to it and it was not too heavy to enjoy after the coma inducing turkey meal.

Ingredients (makes 8)
- About 1/2 cup of chopped dried cranberries or raisins
- About 1/2 to 1 cup of chopped nuts (can try with pistachios, almonds, walnuts and/or pecans)
- 1/3 cup of brown sugar
- 1 tsp. cinnamon
- 1 cup apple juice
- 1 tsp. vanilla extract
- zest of one lemon
- 8 apples such as pink lady, gala, empire, winesap, liberty
- 4 tbsp of unsalted butter cut into small pieces

Directions
1) Heat oven to 375° F. Remove and discard the cores from the apples (use a melon baller or a small spoon to core them). Place the apples in a medium sized ovenproof dish (big enough to fit all of the apples).
2) In a saucepan, combine the apple juice, vanilla extract, and lemon zest. Simmer for 5 minutes then turn off the heat and let it cool.
3) Combine the nuts, sugar, and butter. Divide the mixture among the apples.
4) Put the apples in an ovenproof dish. Divide the nut stuffing between the apples, top it with a small piece of the butter and cover them with their tops.
5) Bake for about 1 hour or until the flesh is tender, regularly drizzling with the cooking juice.
6) Best served with a scoop of ice cream or frozen yogurt

That’s it and enjoy!