This year the ADC combined their annual Sample Sale with the Fall Open House, giving designers a special afternoon of lunch, new products, wine tastings and extra flash sale discounts!
Design d'Vision hosted "
A Perfect Pairing: Wine & Design" featuring wines from
Prairie State Winery and cheese selections from Ludwig Farmstead Creamery - combining them with new designs for Fall!
The
Kravet Showroom hosted a Fall Ice Cream bar while unveiling their newly remodeled showroom! Recipes for the delectable flavors are below:
Blueberry Cheesecake Ice Cream
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| Blueberry Cheesecake |
Ingredients
1-1/2 Cup Sugar
1 pkg (3.4 oz) Vanilla Pudding Mix
1 qt Heavy Whipping Cream
2 Cups Milk
2 tsp Vanilla Extract
1/2 cup Fresh Blueberries
Approx 5-6 Graham Crackers, crushed
In a large bowl, combine sugar with milk until smooth.
Add in heavy whipping cream.
Add in pudding mix and vanilla
Pour slowly into Quisinart Ice Creamer as directed.
Smash fresh blueberries until slightly chunky but becoming juicy texture.
As ice cream is near complete, fold in blueberries and crushed graham crackers alternately until desired taste.
Maple Bacon Bourbon Ice Cream
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| Maple Bacon Bourbon Ice Cream |
Ingredients
1-1/2 Cup Whole Milk
1-1/4 Cup Sugar
3 Cups Heavy Whipping Cream
3 Cups Milk
2 tsp Vanilla Extract
4 tsp Bourbon
6-8 Stripes Smoked Bacon, Cooked and finely chopped
In a large bowl, combine sugar with milk until smooth.
Add in heavy whipping cream.
Add in vanilla
Pour slowly into Quisinart Ice Creamer as directed.
As ice cream is near complete, fold in bacon and bourbon alternately until desired taste.
The Best ever basic vanilla (great for root beer floats!) is made the same as the Maple Bacon, but without the bacon and bourbon. Salted Carmel is made the same way, but with caramel and sea salt added in. Tip: be sure both milk items and ice cream churner are VERY cold. Quisinart should be frozen for at least 8 hours or more. Keep in freezer until last minute.
