Chocolate Shiraz Ice Cream


I have been meaning to remake this for some time now but every time I remember to make it, its winter. This time as luck would have it, I remembered just before Christmas last year so I gave it a crack. Below is the recipe on how to make the flavoured cream. Click on the link at the bottom of the Method to see how to turn that into ice cream using dry ice.



  • 1 Bottle of Shiraz (I Used Vasse Felix Shiraz)
  • 150g Dark Chocolate (70% or close too, I Used Sue Lewis)
  • ¾ Cups of Brown Sugar
  • 2 Cups of Pouring Cream
  • 1 Vanilla Bean
  • 4 Egg Yolks
  • 1 Cup Full Cream Milk


1. Pour the whole bottle of wine into a large sauce pan. Simmer over a medium heat until  the wine has reduced to 1 cup of liquid. (This can take a while.) Set aside to cool.


Red Wine Reducing!

2. Whisk together the brown sugar, cream and milk in a medium sauce pan. Cut the vanilla bean in half and scrape out all the seeds, add them to the saucepan along with the emptied vanilla bean. Cook this over a medium heat making sure you stir constantly, until the mixture begins to steam but not boil.


Ice Cream Mixture

3. Meanwhile, in a stand mixer, whisk egg yolks until they become thick and pale. Remove the empty vanilla bean pod from the cream and then very slowly pour the mixture into the egg yolks whilst still whisking the mixture.



4. Return the combined mixture to the stove in a cleaned sauce pan and place back over a medium heat. Stir constantly until the mixture starts to thicken. It should be thick enough to coat the back of a wooden spoon. Remove from the heat. Then strain the mixture into a large bowl.


Sue Lewis Chocolate

5.Tip the chocolate pieces into the warm mixture and whisky to combined and the chocolate has fully melted.


Completed Mixture Ready to Turn into Ice Cream

6. Stir in the reduced wine. Chill in the fridge for a couple of hours or until very cool.

7.Next you can either pour the mixture into your ice cream churner or click on the link below to see how its done with Dry Ice. Follow from step 2 in method! Enjoy

Dry Ice, Ice Cream Method


Chocolate Shiraz Ice Cream

Web Sites


I thought it was about time I made a list not only to benefit myself, but also so you guys have a list of where to get some of the special ingredients and equipment from as well. I will add to this as I come across really good websites.

RED SPOON COMPANY – Specialize in Ingredients and Equipment

I use this site for food additives, spherification ingredients, cooking equipment and cookbooks

ESSENTIAL INGREDIENT – Specialize in Ingredients, Equipment and Classes

I use this site for Tonka beans and other specialist ingredients

MELBOURNE FOOD DEPOT – Specialize in Ingredients, Tools and Educational Classes

I use this site for cooking equipment, petridishes, whipping injectors

MUDBRICK COTTAGE HERB FARM – Specialize in Herbs and Spices

I use this site for hard to find herbs, rose hip

A TASTE OF THE BUSH – Specialize in Australian Herbs and Spices

I use this site for salt bush, lemon myrtle, bush tomato, wattle seed, etc

MOLECULE R – Specialize in Gastronomy Kits, Ingredients and Equipment

I use this site for molecular kits and equipment

PHAIDON – Specialize in Chef Cookbooks

I use this site for cookbooks

BOOKTOPIA – Specialize in Chef Cookbooks

I use this site for cookbooks

KITCHENWARE DIRECT – Specialize in Kitchenware and Cooking Equipment

I use this site for cooking equipment

CHILLISTICK – Specialize in Cloudpours

I use this site for cloudpours and video recipes

BALL MASON – Specialize in Jars

I use this site for Preserving jars

OZFARMER – Specialize in Preserving Equipment

I use this site for preserving jars and vac bags

PEACH AND CO – Specialize in Flour and Malts

I use this site for diastatic malt powder