Wattle ice-cream

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.