Finely milled roasted wattleseed is a wonderful ingredient<\/a> in ice cream<\/a>. Flavour extraction is via hot, not boiling water, similar to a plunger coffee<\/a>. The wattleseed presents an earthy, yet unique coffee\/nut-like flavour. Outback Chef, Melbourne<\/a> (Jude Mayall), is a leading supplier of premium roasted wattleseed. <\/strong><\/p>\n Method<\/strong><\/p>\n 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.<\/p>\n 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).<\/p>\n 4. To serve place in bowl, sprinkle with a mixture of finely milled wattleseed and mix in a small amount of sugar to taste.<\/p>\n Vanilla Ice Cream Anglaise Base<\/strong><\/p>\n Makes 500g<\/p>\n 150ml thickened cream Method<\/strong><\/p>\n 1. In a heavy-based saucepan add cream, milk and scraped vanilla pod and beans. Bring to a gentle simmer then remove from heat.<\/p>\n 2. In a large bowl, whisk together egg yolks and caster sugar until thick and creamy.<\/p>\n 3. Gradually pour the hot milk and cream mixture over the prepared egg yolks, whisking continuously until all ingredients are combined well.<\/p>\n 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.<\/p>\n 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.<\/p>\n Churning with Machine<\/strong><\/p>\n Chill the anglaise in a refrigerator for approximately 2 hours, then transfer to an ice cream churning machine, referring to your machine\u2019s instructions to complete the ice cream process.<\/p>\n
\n225ml full-cream milk
\n5 egg yolks
\n60g caster sugar
\n1 vanilla pod, halved and scraped<\/p>\n