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

Rooibos Cocktail


This was so much fun to make. The theatrics are outstanding and the taste, well let me say its a shame that a hot infusion siphon isn’t a standard piece of equipment for the kitchen! This cocktail is can actually be purchased at the Aviary in Chicago, a link for a video on how they do it provided below. They give you the ingredients but not the amounts so the ones that I am going to supply are the ones I used in the end (After many tests to get it right of course). The results are below.



– 3g Rooibos Tea

– 4 Pieces of Lemon Peel

– 4 Pieces of Orange Peel

– 1.6g Almond Slices

– 6 Mint Leaves (Bruised)

– 0.2g Saffron

– 0.1g Lavender

– 1.5g Lemon Verbena

– 3 Cardamon Pods

– 10 Pepper corns

– 1 Cassia Quill

– 90ml Hendricks Gin

– 30ml Luxardo Maraschino

– 60ml Simple Syrup

– 1g Citric Acid

– 500ml Water

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First you want to put all the wet ingredients including the citric acid into a vacpac bag and put into a pre-warmed SousVide at 90ºC. If you don’t have a SousVide, place the bag into a pot of water and warm to 90ºC. While that is happening gather all the dry ingredients and put into the top chamber of your siphon.

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Once the wet ingredients have reach 90ºC carefully, (because they will be hot, someone may have made that mistake) pour into the bottom chamber of the siphon. Next put the top chamber on and make sure its secure then light your bunsen burner and push under to get the boiling process happening. Once all the liquid has been vacuumed up to the top chamber carefully mix for one minute so that all the flavours come out of the ingredients. Once that minute is up remove the heat and leave to cool and pour back down into the bottom chamber.

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Pour into two fancy cocktail glasses or tea cups and enjoy.

Link to the Youtube video of the Rooibos Cocktail: