Wattleseed Ice Cream — Print Recipe

A rich, creamy ice cream infused with roasted wattleseed, delivering complex notes of hazelnut, coffee, and chocolate from this ancient Australian native ingredient.

Ingredients

2 cups heavy cream
1 cup whole milk
2 tbsp roasted ground wattleseed
5 egg yolks
3/4 cup caster sugar
1 tsp vanilla extract
Pinch of salt

Instructions

1 Heat cream, milk, and wattleseed in a saucepan until just simmering. Remove from heat, cover, and steep for 30 min.
2 Whisk egg yolks and sugar until pale and thick.
3 Strain the wattleseed-infused cream through a fine sieve, then slowly pour into the egg mixture, whisking constantly.
4 Return to the pan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (about 80°C).
5 Strain again, stir in vanilla and salt. Cool completely, then refrigerate until very cold.
6 Churn in an ice cream maker according to manufacturer's instructions. Freeze until firm.

Did You Know?

Wattleseed has been a food source for Aboriginal Australians for over 40,000 years, and there are over 1,000 species of wattle (Acacia) in Australia, though only a handful produce edible seeds.