Ingredients
Serves: 4
Method
- Prepare the wattleseed by measuring out 1 tbsp into a cup and adding 1 tbsp of near boiling water then leave to soak for 5 minutes.
- Place the wattleseed, rice malt syrup, coconut cream, coconut milk and vanilla in a blender and blend until smooth.
- Pour the mixture into large zip-lock bags, squeezing out as much air as possible, and seal.
- Lay the bags on a baking tray or dinner plate and freeze until just frozen (approximately 2 hours).
- Remove the zip-locks from the freezer and bend them to break up the mixture into small pieces.
- Place the mixture in a food processor (in batches if needed) and process until smooth.
- Spoon the ice-cream mixture into a 2-litre-capacity tin and freeze for 3 hours or until just frozen.
- Toast the macadamias in a hot, dry pan for a few minutes until just golden, the sprinkle over the ice cream to serve.
