(edited and reprinted with kind permission from Juleigh Robins "Wild Lime" published by Allen & Unwin)

INGREDIENTS
Makes 1 Litre ice-cream
1 Litre thickened cream
2 tablespoons (40g) ground, roasted Wattle Seed
6 egg yolks
1/2 cup (100g) castor sugar
3 teaspoons (20g) honey

METHOD
1. Bring half the cream and wattleseed to the boil.
2. While the cream is heating, beat the egg yolks and sugar together with a ballon whisk (without fluffing) until think and creamy.
3. Strain the boiled cream and wattleseed, reserving the wattleseed.
4. Slowly whisk the cream into the egg mixture and when completely mixed, pour back into the pot. Return to medium heat, stirring constantly until the mixture thickens and coats the back of a wooden spoon.
5. Strain for lumps and then add the reserved wattleseed. Cool over ice or in the coldest part of the fridge.
6. When completely chilled mix in the remaining cream and freeze.