I enjoy experimenting with Australian ‘bush tucker’ herbs and spices in my cooking and wattleseed is a firm favourite. It has a strong coffee, chocolate and hazelnut flavour that’s delicious with icecream. Enjoy this recipe!
My very first job (at the tiny age of fourteen), was in a premium ice-creamery. It was my casual job during my final years of school and I loved serving the customers and earning my first real income.
While my days as a ‘Super Scooper’ are long past, the taste I acquired back then for premium ice cream has never departed. Some may even say that I’m an ice cream snob!
Ice cream is our family’s ‘sometimes food’ and rather than buy commercial varieties that contain preservatives and high amounts of sugar, these days I choose to make my own. Owning a Thermomix makes the task super simple and relatively quick, but you can get by without one; a regular Mixmaster will do the job just fine!
Ingredients
- 120g organic raw sugar (try coconut or rapadura sugar for a slightly different taste and extra minerals)
- 2 free-range egg yolks
- 500g full-fat organic cream (I use Paris Creek organic cream)
- 1 teaspoon vanilla essence
- Pinch salt flakes (I use Murray River Gourmet Salt Flakes)
- 1 teaspoon Roasted Wattleseed (I use Kurrajong Roasted Wattleseed from the Bush Tucker Shop)
Method
For Thermal Cooking Machine
- Place wattleseed into a cup and add just enough boiling water to cover the grains.
- Place sugar into mixing bowl and mill 2 sec/speed 9.
- Add all remaining ingredients (including wattleseed mixture) and cook 6 min/80°C/speed 4.
- Pour mixture into a container (I use a ceramic baking dish) and allow to cool slightly before covering and placing in freezer.
- Freeze for approximately 4 hours (until firm but not frozen solid).
- Remove from freezer and chop into smaller pieces. Place into mixing bowl and blend 20 sec/speed 9, then 10 sec/speed 4.
- Place in airtight container and return to freezer to set prior to serving (allow approximately 4 hours).
For Stovetop and Mixmaster
- Place wattleseed into a cup and add just enough boiling water to cover the grains.
- Place sugar into Mixmaster bowl and grind until fine.
- Place all ingredients (including wattleseed mixture) into a stainless steel saucepan and gently heat to 80°C. Once at 80°C, simmer, while stirring, for approximately six minutes.
- Pour mixture into a container (I use a ceramic baking dish) and allow to cool slightly before covering and placing in freezer.
- Freeze for approximately 4 hours (until firm but not frozen solid).
- Remove from freezer and chop into smaller pieces. Place into Mixmaster bowl and blend until well aerated.
- Place in airtight container and return to freezer to set prior to serving (allow approximately 4 hours).
Enjoy your Australian delicacy!
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Laura Trotta is one of Australia’s leading home sustainability experts. She has a Bachelor of Environmental Engineering, a Masters of Science (in Environmental Chemistry) and spent 11 years working as an environmental professional before creating her first online eco business, Sustainababy, in 2009. She has won numerous regional and national awards for her fresh and inspiring take on living an ‘ecoceptional’ life (including most recently winning the Brand South Australia Flinders University Education Award (2015) for the north-west region in SA and silver in the Eco-friendly category of the 2015 Ausmumpreneur Awards). With a regular segment on ABC Radio and with her work featured in publications like Nurture Parenting and My Child Magazine, Laura is an eco thought leader who’s not afraid to challenge the status quo. A passionate believer in addressing the small things to achieve big change, and protecting the planet in practical ways, Laura lives with her husband and two sons in outback South Australia. 
