Finely milled roasted wattleseed is a wonderful ingredient in ice cream. Flavour extraction is via hot, not boiling water, similar to a plunger coffee. The wattleseed presents an earthy, yet unique coffee/nut-like flavour. Outback Chef, Melbourne (Jude Mayall), is a leading supplier of premium roasted wattleseed.
1. After infusing, filter out the grains and use the liquid to flavour vanilla the ice cream anglaise base (see recipe below). As a rule, Jude suggests 3 tea spoons of finely milled roasted wattle seed in half of a cup of hot water for every 500g batch of vanilla ice cream anglaise.
2. Pour the filtered wattleseed infused water into the anglaise, add an additional 100ml of cream, thicken on low heat, and follow steps for churning (see below).
4. To serve place in bowl, sprinkle with a mixture of finely milled wattleseed and mix in a small amount of sugar to taste.
Vanilla Ice Cream Anglaise Base
150ml thickened cream
225ml full-cream milk
5 egg yolks
60g caster sugar
1 vanilla pod, halved and scraped
1. In a heavy-based saucepan add cream, milk and scraped vanilla pod and beans. Bring to a gentle simmer then remove from heat.
2. In a large bowl, whisk together egg yolks and caster sugar until thick and creamy.
3. Gradually pour the hot milk and cream mixture over the prepared egg yolks, whisking continuously until all ingredients are combined well.
4. Return the mixture to the saucepan and cook over a low heat for 6-8 minutes, stirring continuously until the mixture thickens and coats the back of the spoon. You have now created an anglaise.
5. Remove the saucepan from the heat and strain the anglaise into a glass bowl through a fine sieve. Allow the strained anglaise to cool completely.
Churning with Machine
Chill the anglaise in a refrigerator for approximately 2 hours, then transfer to an ice cream churning machine, referring to your machine’s instructions to complete the ice cream process.
How to complete your DIY ice cream using a food processor
1. Pour cooled flavoured ice-cream base into a large ziplock bag.
2. Lay the sealed ziplock bag on a flat tray and place in the freezer; chill until completely frozen.
3. Remove the bag of frozen ice-cream base from the freezer and, while still inside the locked bag, smash the contents on a kitchen benchtop until the frozen ice-cream base has shattered into small pieces.
4. Remove the shattered frozen ice-cream base from the ziplock bag and place in a food processor.
5. Blitz until smooth and creamy.
Tel 409 170 647