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

Bubble Gum Dry Ice, Ice Cream


I love making ice cream! It is so much fun and I always get a little bit of a wow factor when making it in front of family and friends. The possibilities are literally endless and with a new website I found (LorAnn Oils) it has made it even easier to concoct any flavour I can dream of. I was asked if I could make this one in particular and it reminds me of those little bubble gums you use to get with the temporary tattoos.

Bubble Gum Dram Bubble Gum Ice Cream


– 1kg Dry Ice (*Specialty Ingredient)

– 800g Whipping Cream

– 300g Full Cream Milk

– 200g Caster Sugar

– 35g Semi-Skimmed Milk Powder

– 1 Dram of Bubble Gum Flavour (*Specialty Ingredient)


1. Combine cream, milk and sugar in a medium sauce pan and bring to the boil whilst stirring constantly until sugar has dissolved. As soon as the mixture starts to bubble, remove from the heat and add the semi-skimmed milk powder and the bubble gum flavour. Blitz with a hand blender until powder has completely dissolved. Once combined, pour contents into a heat proof container and bring to room temperature by submerging the container into an ice bath.

2. Whilst cooling, place the dry ice on a clean tea-towel and fold the towel around it. Using a rolling-pin or a mallet, gently bash the dry ice into small crystals. (PLEASE use caution as dry ice is EXTREMELY COLD and can burn upon contact).

3. Strain half the mixture into the metal bowel of a food mixer and using the paddle attachment, turn the mixer to medium speed and gradually add the dry ice with a spatula. Continue until all the dry ice has dissolved and the mixture is frozen. Repeat this process with the remaining mixture. Enjoy

*Adapted from ‘Heston Blumenthal at Home’ by Heston Blumenthal

*Specialty Ingredients

– Dry Ice @ $9 per kg:

– Bubble Gum Flavour: