David Moyle's sparkling shiraz and vanilla ice-cream spider

For vanilla ice-cream, heat milk and vanilla bean and seeds in a saucepan over low heat to 80°C (5-6 minutes), then remove from heat. Whisk yolks and sugar in a bowl until pale and creamy. Gradually strain hot milk over egg mixture, whisking continuously to combine. Return to pan and stir continuously over low heat with a wooden spoon until mixture reaches 80°C and coats the back of the spoon (15-20 minutes). Strain into a bowl set over ice and leave to cool, giving it a stir occasionally. Whisk in cream, then whisk for a further 2 minutes. Refrigerate until chilled (2 hours), churn in an ice-cream machine, then freeze. Makes about a litre.

Scoop ice-cream into chilled Champagne coupes, then pour in the wine (take care – it'll foam up) and serve.