Australian Wattleseed Ice Cream

Australian Wattleseed Ice Cream Recipe is a delightful and creamy dessert that incorporates the unique flavors of wattleseed. The recipe results in a smooth and indulgent ice cream with a hint of nuttiness.

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5 from 1 vote

Prep Time: 15

Cook Time: 25

Course: Dessert

Cuisine: Australian

Keyword: Australian Wattleseed Ice Cream Recipe

Servings: Servings

Calories: 293 kcal

Equipment

Medium-sized saucepan: Used to heat the cream and milk mixture, and cook the custard base.
Bowl: Used for whisking the powdered sugar and egg yolks.
Wooden spoon or spatula: Used for stirring the custard mixture while cooking.
Plastic wrap or lid: Used to cover the saucepan during the cooling and refrigeration process.
Ice cream maker: Used for churning the ice cream mixture.
Fine-mesh sieve: Used for straining the custard mixture (if needed).
Lidded container: Used for storing and freezing the ice cream.

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup powdered sugar
4 egg yolks
1/4 cup Sustralian wattleseed roasted and ground
extra finely milled wattleseed for topping
castesugar

Instructions

Heat the cream and milk mixture:

a. In a medium-sized saucepan, combine 2 cups of heavy cream and 1 cup of whole milk.
b. Place the saucepan over medium heat.
c. Heat the mixture until it is hot but not boiling, stirring occasionally to prevent scorching.

Whisk the powdered sugar and egg yolks:

a. In a separate bowl, whisk together 3/4 cup of powdered sugar and 4 large egg yolks.

Temper the eggs by gradually adding hot cream mixture:

a. Gradually pour the hot cream and milk mixture into the bowl with the egg yolks and sugar.
b. Whisk the mixture constantly while pouring to temper the eggs and prevent curdling.

Cook the mixture on low heat until thickened:

a. Pour the combined mixture back into the saucepan.
b. Place the saucepan over low heat.
c. Stir the mixture continuously using a wooden spoon or spatula.
d. Cook until the mixture thickens slightly and coats the back of the spoon, usually around 5-7 minutes.

Stir in roasted and ground wattleseed:

a. Remove the saucepan from the heat.
b. Add 1/4 cup of roasted and ground Australian wattleseed.
c. Stir well to incorporate the wattleseed into the mixture, ensuring an even distribution of flavor.

Cool and refrigerate the mixture:

a. Allow the mixture to cool to room temperature.
b. Cover the saucepan with plastic wrap or a lid.
c. Refrigerate the mixture for at least 4 hours or overnight to allow the flavors to meld and the mixture to fully chill.

Churn the mixture in an ice cream maker:

a. Transfer the chilled mixture to an ice cream maker.
b. Follow the manufacturer's instructions for churning.
c. Typically, it takes around 20-30 minutes for the ice cream to reach a soft-serve consistency.

Sprinkle extra wattleseed and caster sugar on top:

a. Once the ice cream reaches a soft-serve consistency, transfer it to a lidded container.
b. Sprinkle some extra finely milled wattleseed and caster sugar on top for added flavor and texture.

Freeze the ice cream until firm:

a. Cover the container with a lid.
b. Place it in the freezer for at least 4 hours, or until the ice cream hardens and reaches the desired consistency.

Notes

Use a digital thermometer to monitor the temperature of the custard mixture while cooking.

Allow the custard mixture to cool completely before churning to achieve the best texture.

Experiment with different ratios of wattleseed to customize the intensity of the flavor.

For added richness, use a combination of heavy cream and half-and-half in the recipe.

Add a pinch of salt to enhance the overall flavor of the ice cream.

Make sure the ice cream maker bowl is thoroughly frozen before starting the churning process.

To prevent ice crystals from forming, minimize the time between churning and transferring the ice cream to the freezer.

Nutrition

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