Chef's Recipes

Sparkling shiraz and vanilla ice-cream spider

We love the ruby colour of this dessert cocktail, as well as it's make-ahead potential. It's got easy entertaining written all over it.

  • Serves 10
  • 5 mins preparation
  • 30 mins cooking plus infusing, chilling
Sparkling shiraz and vanilla ice-cream spider

"This is a drink and dessert all in one," David Moyle says."I really like sparkling shiraz. We should drink it more often than just at Christmas."

At Longsong, they use Seppelt Original Sparkling Shiraz since, Moyle says, it's "an old-school Vic brand".

Ingredients

  • 750 ml sparkling shiraz
Vanilla ice-cream
  • 600 ml milk
  • 1 vanilla bean, split, seeds scraped
  • 4 egg yolks, from large eggs
  • 150 gm caster sugar
  • 300 ml thickened 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.
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