David Moyle’s Sparkling Shiraz and Vanilla Ice-Cream Spider

David Moyle's Sparkling Shiraz and Vanilla Ice-Cream Spider

Image Credit: Gourmet Traveller

As if Sparkling Shiraz isn’t celebratory and decadent enough, chef David Moyle has taken this singular style of wine to a new level. For Gourmet Traveller, he developed a cocktail and dessert in one: a recipe for a Sparkling Shiraz and Ice-Cream Spider.

With homemade ice-cream and our Best’s Great Western Sparkling Shiraz, this combination is a drink worth raising a glass to – cheers!


Vanilla ice-cream

600ml milk

1 vanilla bean, split, seeds scraped

4 large egg yolks

150g caster sugar

300ml thickened cream

750ml Best’s Sparkling Shiraz


  1. For vanilla ice-cream, heat milk and vanilla bean and seeds in a saucepan over low heat to 80°C (5-6 minutes), then remove from heat. Whisk yolks and sugar in a bowl until pale and creamy. Gradually strain hot milk over egg mixture, whisking continuously to combine. Return to pan and stir continuously over low heat with a wooden spoon until mixture reaches 80°C and coats the back of the spoon (15-20 minutes). Strain into a bowl set over ice and let cool, stirring occasionally. Whisk in cream, then whisk for another 2 minutes. Refrigerate until chilled (2 hours), churn in an ice-cream machine, then freeze. Makes about a litre.
  2. Scoop ice-cream into chilled Champagne coupes, then pour in the wine (take care – it’ll foam up) and serve.


We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy. By using our site without disabling cookies, you consent to our use of them.

Verified by MonsterInsights