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Wattleseed Ice Cream    Veg CD DP Australian 20mins plus freezing

Makes approx. 1.1L /40fl.oz.  Cold Vegetarian Dessert Ices  Gluten Wheat Free Australia Oceania Pacific Rim

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


1. Place the milk , ground wattle seed, vanilla, wattleseed extract, sugar, and salt in a large saucepan and slowly bring to boiling point, stirring. Remove from the heat.

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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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