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Spiced guava and glühwein ice cream

Lifestyle Section - Food

  cn_rh_recipeOCT29mv Imagine my delighted surprise when a package arrived which included all the ingredients to make the most decadent ice cream. The recipe is the creation of noted foodie Sarah Graham, and is intended to celebrate Two Oceans Shiraz, recently re-released in a rather sombre black livery.

Intrigued nonetheless, Mrs M and I set about making the ice cream – and it turned out fabulously. In retrospect, and after much discussion with Mrs M, I’d be inclined next time we make it, to press the guava, spice and red wine mix through a course sieve, to get rid of the guava pips, but that is just a personal preference.

I was interested to see that despite not stirring the mixture at all during the setting process, which is normally considered essential in order to get a smooth texture in home made ice cream, it turned out just fine.

 Ingredient Selection and Preparation

  • 500ml Two Oceans Shiraz
  • 2 cinnamon sticks
  • 6 cloves
  • 6 cardamom pods
  • 1 tsp vanilla paste, or 1 vanilla pod, halved lengthwise
  • 2 star anise
  • 2 tins guavas, in syrup
  • 1 cup (250ml) whipping cream
  • 1 tin condensed milk


Put the red wine, spices, vanilla paste or pod, guavas and syrup into a medium saucepan on the stove, bring to the boil, then turn down to simmer for 20 to 30 minutes, or until the red wine has reduced to a syrupy texture.

Remove from the heat, and pick out the spices and vanilla pod, then mash the guava roughly. Set aside to cool down completely.

Meanwhile, whip the cream until it is light and fluffy, but be careful you do not over whip it and create butter. Believe me, in my over enthusiasm, I have done so before.

Drizzle in the condensed milk in a steady stream, folding it in carefully with a metal spoon. Don’t over mix it as you’ll knock all of the air out of the mixture. Next, gently fold in the cooled guava puree and glühwein syrup.

Pour into a loaf tin lined with baking paper, or a freezer-proof container, and tap gently on the counter top to settle evenly. Freeze for three to four hours, or until set.

Reprinted with kind permission of Distell.

Preparation time: 10 minutes

Cooking time: 30 minutes

Setting time: 3-4 hours

Yield: 6-8

Written by Norman McFarlane You are reading Spiced guava and glühwein ice cream articles

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