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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!

Ingredients

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

Method

  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.