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
- 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.
- Scoop ice-cream into chilled Champagne coupes, then pour in the wine (take care – it’ll foam up) and serve.
