Wild harvested wattleseed & ice-cream go hand in hand. Until you've tried this gorgeous combo you wont believe me!
Put Wattleseed into boiling water to extract flavour, leave for 5 minutes
Heat in saucepan cream and milk until almost boiling, then take off heat and cool to room temperature or just above
Whisk together egg yolks and caster sugar until pale and creamy
Continue whisking and add the milk/cream mixture a little at a time
Strain the wattleseed grains out and add the extract to the mixture
Put back in saucepan and return to medium heat until sauce thickens and clings to the back of a spoon. Don't all to boil as the sauce will separate.
Put in fridge to chill
Once chilled add to ice-cream maker and churn
To serve place in bowl, sprinkle with a mixture of finely milled (you can do this in a food processor) wattleseed and mix in a small amount of sugar to taste, plus top with any of your favourite fruits or nuts.
Ingredients
Directions
Put Wattleseed into boiling water to extract flavour, leave for 5 minutes
Heat in saucepan cream and milk until almost boiling, then take off heat and cool to room temperature or just above
Whisk together egg yolks and caster sugar until pale and creamy
Continue whisking and add the milk/cream mixture a little at a time
Strain the wattleseed grains out and add the extract to the mixture
Put back in saucepan and return to medium heat until sauce thickens and clings to the back of a spoon. Don't all to boil as the sauce will separate.
Put in fridge to chill
Once chilled add to ice-cream maker and churn
To serve place in bowl, sprinkle with a mixture of finely milled (you can do this in a food processor) wattleseed and mix in a small amount of sugar to taste, plus top with any of your favourite fruits or nuts.
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