CHOCOLATE SHIRAZ DRY ICE, 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.
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.
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.
5.Tip the chocolate pieces into the warm mixture and whisky to combined and the chocolate has fully melted.
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