Chocolate Shiraz Ice Cream


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.

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INGREDIENTS

  • 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

METHOD

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.

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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.

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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.

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Whisking

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.

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Sue Lewis Chocolate

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

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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

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Chocolate Shiraz Ice Cream

Red Wine Braised Short Ribs


RED WINE BRAISED SHORT RIBS

With the last of this terrible weather passing over Perth, I thought it would be the perfect opportunity to make one last wintery dish. Bon Appétite Magazine is on of my favourite and with recipes like this I’m sure you can see why. Whats even more great is you can get it on your iPad! Bring on Spring and Summer I have some amazing recipes coming your way!

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INGREDIENTS

– 2267g Bone-in Beef Short Ribs

– Salt Flakes and Freshly Ground Black Pepper

– 3 Tbsp Grape Seed Oil

– 3 Onions, Chopped

– 3 Carrots, Peeled and Chopped

– 2 Celery Stalks, Chopped

– 3 Mushrooms, Chopped

– 1 Paprika, Chopped

– 3 Tbsp All-Purpose Flour

– 1 Tbsp tomato Paste

– 1 750-ml Bottle of Red

– 10 Sprigs Flat-Leaf Parsley

– 8 Sprigs Thyme

– 4 Sprigs Oregano

– 2 Sprigs Rosemary

– 2 Fresh Bay Leaves

– 1 Head of Garlic, Halved Crosswise

– 4 cups low-salt beef stock


METHOD

Preheat oven to 180°C. Season short ribs with salt, heat oil in a large Dutch oven over medium-high heat and Working in batches of 2, brown short ribs on all sides. Transfer short ribs to a plate.Add onions, carrots, celery, mushrooms and paprika to pot and cook over medium-high heat until onions are browned, about 5 minutes.

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Add the flour, tomato paste and cook, stirring constantly until well combined and the colour becomes a deep red, 2-3. Stir in wine, add short ribs with any accumulated juices and bring to the boil. Lower heat to medium and simmer until wine is reduced by half, around 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven. Cook until the short ribs are tender, 2 hours. Spoon fat from surface of sauce and discard. Season sauce to taste, serve over mashed potatoes with sauce spooned over and some crusty bread.

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