Wattleseed Ice Cream

Heat cream, milk, and wattleseed in a saucepan until just simmering. Remove from heat, cover, and steep for 30 min.

Whisk egg yolks and sugar until pale and thick.

Strain the wattleseed-infused cream through a fine sieve, then slowly pour into the egg mixture, whisking constantly.

Return to the pan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (about 80°C).

Strain again, stir in vanilla and salt. Cool completely, then refrigerate until very cold.

Churn in an ice cream maker according to manufacturer's instructions. Freeze until firm.