Dessert: serves 3. Total time: 1 hour


250ml/9oz cream
500ml/16fl oz milk
180g/6oz sugar
4 egg yolks
1 heaped tablespoon wattleseed

Heat the milk and sugar in a saucepan, stirring. Remove from heat. Slowly pour on to beaten egg yolks while beating with a whisk. Add the wattleseed and return the mixture to the stove over low heat and stir until it begins to thicken (five to 10 minutes). Allow to stand for 15 minutes, then add the cream and mix well. Cool and churn in an ice-cream machine.

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