Mark Roper
“This is a drink and dessert all in one,” chef David Moyle says. “I really like sparkling shiraz. We should drink it more often than just at Christmas.”
Moyle’s drop of choice? The Seppelt Original Sparkling Shiraz, since it’s “an old-school Vic brand”.
Ingredients
Vanilla ice-cream
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 leave to cool, giving it a stir occasionally. Whisk in cream, then whisk for a further 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.
