{"id":4499,"date":"2019-12-14T08:29:09","date_gmt":"2019-12-13T21:29:09","guid":{"rendered":"https:\/\/essentialsmagazine.com.au\/?p=4499"},"modified":"2021-03-06T16:26:15","modified_gmt":"2021-03-06T05:26:15","slug":"best-recipe-2019-wattleseed-ice-cream","status":"publish","type":"post","link":"https:\/\/essentialsmagazine.com.au\/food\/best-recipe-2019-wattleseed-ice-cream\/","title":{"rendered":"Indigenous Produce: Wattleseed Ice Cream"},"content":{"rendered":"

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
\n225ml full-cream milk
\n5 egg yolks
\n60g caster sugar
\n1 vanilla pod, halved and scraped<\/p>\n

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

How to complete your DIY ice cream using a food<\/a> processor <\/strong><\/p>\n

1. Pour cooled flavoured ice-cream base into a large ziplock bag.<\/p>\n

2. Lay the sealed ziplock bag on a flat tray and place in the freezer; chill until completely frozen.<\/p>\n

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.<\/p>\n

4. Remove the shattered frozen ice-cream base from the ziplock bag and place in a food processor.<\/p>\n

5. Blitz until smooth and creamy.<\/p>\n

Outback Chef<\/strong>
\nTel 409 170 647
\noutbackchef.com.au <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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. Method 1. After infusing, filter out the grains and<\/p>\n","protected":false},"author":13,"featured_media":2883,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"__cvm_playback_settings":[],"__cvm_video_id":"","footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[22,2,281,11],"tags":[49],"acf":[],"aioseo_notices":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/essentialsmagazine.com.au\/wp-content\/uploads\/2019\/03\/Eylisan-Retreat-Wattleseed-Icecream.jpg?fit=1832%2C1374&ssl=1","amp_enabled":true,"_links":{"self":[{"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/posts\/4499"}],"collection":[{"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/comments?post=4499"}],"version-history":[{"count":2,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/posts\/4499\/revisions"}],"predecessor-version":[{"id":5534,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/posts\/4499\/revisions\/5534"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/media\/2883"}],"wp:attachment":[{"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/media?parent=4499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/categories?post=4499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/essentialsmagazine.com.au\/wp-json\/wp\/v2\/tags?post=4499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}