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Australia Recipes: Wattleseed Ice Cream

  • 960ml/32fl.oz. Milk
  • 2 teasp Ground Wattleseed
  • 1 teasp Vanilla Extract
  • 1 teasp Wattleseed Extract (check ingredients)
  • 90ml/3fl.oz. Fresh Vegetable Stock
  • 225g/8oz Sugar
  • A Pinch of Salt
  • 5 Egg Yolks

1. Heat half the butter and oil in large saucepan, add the cabbage, onion, stock and thyme and mix well.

2. In a large mixing bowl, whisk the egg yolks then, gradually add the hot milk mixture whisking constantly.

3. Pour the mixture back into the saucepan and cook over a medium heat, stirring, 2 to 3 minutes until the mixture thickens enough to coat the back of a spoon.

4. Strain the mixture through a fine sieve, allow to get cold then transfer to an ice cream machine and freeze-churn for 20 minutes or according to the manufacturers instructions.

Alternatively, once cold, transfer to a freezer proof plastic container, cover and place in the freezer for 1 hour. Remove from the freezer and beat vigorously to break up any ice crystals. Cover and re-freeze until required.

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