Botrytis Semillion is a sweet white wine. Semillion is the grape variety and botrytis, meaning rot, is when the grapes are left on the vines longer which causes the hydration to diminish and it intensifies the flavour and sweetness in the fruit.
I used De Bortoli Noble One 2006 Botrytis Semillion. As you won't need the whole bottle, thoroughly chill the rest and enjoy a glass with a bowl of ice cream.
10 free range large egg yolks
200 g caster sugar
500 ml double cream
1 vanilla bean, split and scaled
200 ml botrytis semillion, or a sweet white wine that you prefer
200 g blackberries, frozen
80 g caster sugar
1 tsp lemon juice
Combine the blackberries and sugar in a small bowl and place in the fridge to gently defrost.
In a stand mixer combine the yolks and sugar and whisk until tripled in volume.
Bring a pot of water to a gentle simmer. Transfer the egg mix to a large bowl and place on top the water steaming water. The bowl should not touch the water. Stir for the next 25 minutes or until the mixture starts to boil.
Allow to cool.
Place the berries and sugar into a small pan and gently melt. Bring to the boil, add the lemon juice and allow the mixture to thicken for 5 minutes. Remove from heat and allow to cool.
Gently whip the cream and vanilla bean. Add the wine and stir to combine.
Add the cooled custard and whip until the two mixtures are completely incorporated.
Pour into an ice cream churner or a large dish and pop in the freezer. You will need to stir it every half an hour.
When the ice cream is nearly set drop the fruit into the ice cream. Gently pour over the liquid and use a knife to create the swirl pattern on the top. Place back in the fridge and allow to set overnight.