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 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 […]

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