GR Duck Egg Brandy Raisin Icecream resized
29, November 2022

Angove Family Winemakers Aged Muscatel and Brandy Ice Cream

With the festive season fast approaching, Angove Family Winemakers' Chef, Georgie Rogers, has created a Christmas dessert that's simple, sweet, and sure to impress. She draws inspiration from the classic Christmas Pudding and incorporates the Angove Family's iconic St Agnes Brandy.


  • 100g Seedless Muscatel Raisins
  • 200ml St Agnes VSOP 5-Year-Old Brandy
  • 4 Egg Yolks
  • 185g Caster Sugar
  • 675g Cream
  • 1tsp Vanilla extract


  1. First, soak raisins in St Agnes VSOP 5Y Brandy for 2–3 hours.
  2. Drain the raisins and reduce the remaining brandy to about 30mls. Then set aside to cool.
  3. Whisk egg yolks and sugar until pale and double in size.
  4. Place bowl over a simmering saucepan of water and whisk continuously until mixture reaches 84°C or a custard-like consistency. Then add the cooled brandy reduction.
  5. Pour brandy custard into a clean bowl placed over a bowl of ice and whisk to cool.
  6. When the mixture reaches 15°C, cover and transfer to the refrigerator overnight.
  7. The next day, remove the mixture from the fridge and whisk with electric beaters for a few seconds.
  8. Then pour the mixture into a pre-chilled ice cream machine and churn.
  9. When almost done, stir through soaked brandy raisins. Transfer to a container and freeze until ready to serve. This is firm ice cream, so you may need to remove it from the freezer a little before serving, depending on your freezer temperature.

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