Two Oceans Wines has teamed-up with Sarah Graham in preparing delicious yet simple snacking solutions for effortless and elegant entertaining.
Spiced guava and glühwein ice cream
Serves 6-8 | Preparation time, 10 minutes | Unattended setting time, 3-4 hours
Created by Sarah Graham
2 cups Two Oceans Shiraz
2 cinnamon sticks
6 cardamom pods
1 tsp vanilla paste or 1 vanilla pod, halved lengthways
2 star anise
2 tins guavas, in syrup
1 cup (250ml) whipping cream
1 tin condensed milk
To a medium-sized pot over medium heat add the red wine, spices and guavas (with the syrup) and leave to simmer for 20 to30 minutes, or until the wine reduces and acquires a syrupy texture. Remove from the heat, pick out the spices and discard, and mash the guavas roughly with a fork or wooden spoon. Remove two to three tablespoons of the purée and set aside for serving.
Meanwhile, whip the cream until very light and fluffy, drizzle in the condensed milk and fold gently to combine. Also fold in the guava purée and glühwein syrup.
Place in a loaf tin lined with baking paper, or a freezer-proof container, and freeze for three to four hours or until set.