The warm weather is finally here, and it’s absolutely beautiful (for those who like the warm weather).
Seppeltsfield Wines recently revealed a recipe for Moscato Ice-Cream, which sounds like the ideal, end of week treat.
There’s also a fantastic cause related to the purchase of Seppeltsfield Moscato throughout this month. For the duration of October , 50% of all sales of Seppeltsfield Moscato will be put towards breast cancer fundraising, as part of Seppeltsfield’s Moscato Mission.
Last year, Moscato Mission raised over $10,000, and this year, the hope is to top that figure. The money was donated directly to Australian Breast Cancer Research (ABCR), to support their ongoing medical research into the prevention, detection, management and treatment of breast cancer.
Ingredients:
1 cup of Seppeltsfield Moscato
1/2 cup of white sugar
100g of instant vanilla pudding mix
500ml of whipping cream (cold)
Strawberries (optional addition)
Method:
1. Chill your bowl in the freezer.
2. In a separate bowl, whisk the Seppeltsfield Moscato, sugar and vanilla pudding mix together and then set aside.
3. Grab your bowl from the freezer + electric beaters.
4. Whip the cream until stiff peaks form.
5. Reduce mixer speed and slowly pour in the premixed mixture previously set aside. Continue to whip until fully combined.
6. Gently stir in fresh strawberries if desired.
7. Pour ice-cream into a large bowl for freezing, place cling-wrap over the top.
8. Place in the freezer overnight
9. Add further fresh berries to enjoy (and maybe a glass of wine to match)
This recipe was modified by Seppeltsfield but the original can be found here.
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