WATTLESEED ICE-CREAM

250ml full cream milk

600 ml thickened cream

100g sugar

pinch salt

2 teaspoons roasted wattle seed

LEMON MYRTLE & COCONUT ICE CREAM

250 mul full cream milk

300 mil thickened cream

300 ml coconut cream

100g sugar

pinch salt

1 tsp ground lemon myrtle (can add more if you want it stronger)

DAVIDSON PLUM ICE-CREAM

375g Davidson Plum puree

300 ml thickened cream

100g caster sugar

Note:  this one is quite tangy as the Davidson Plum is tart, more sugar can be added if you want it sweeter.

METHOD FOR THE THREE ICE-CREAMS

Mix all ingredients together, heat in saucepan

Chill, churn in ice-cream maker and freeze

or if making by hand, put in freezer and take out and beat by hand during freezing process

PEPPERBERRY & LEMON SORBET

200 ml lemon juice (approx 3 lemons)

450 ml cold water

200g caster sugar

2 egg whites (lightly beaten)

0.5g freeze dried ground pepperberry

METHOD

Combine sugar and water stirring over heat until dissolved

Boil for 5-10 mins until light syrup (110C)

Cool and add juice

Chill, churn in ice-cream maker, add pepperberry (it will then go bright pink)

Add egg whites when sorbet has started freezing

If doing by hand, beat egg whites until stiff add to mixture after juice and add pepperberry