i scream, you scream, we ALL scream for... green ice cream?! wait what. YES this ice cream is vibrant green thank you to aiya's matcha powder. i am getting good use out of my ice cream maker this summer whipping up ice cream flavours that aren't available in grocery stores, or probably even ice cream shops! first the cinnamon toast ice cream over on the crate + barrel blog, made with homemade cinnamon toast bits & now today's roasted blueberry green tea ice cream made with freshly roasted blueberries. i used two types of sweetener in this recipe; white sugar & honey. it is not often you see honey being added into ice cream recipes but the combination of green tea & honey seemed fitting. to flavour this ice cream i used aiya's cooking grade matcha powder because the cooking grade blend flavours come through even when other ingredients are added to the mix! the best advice i can give you if you are making ice cream for the first time is LET THE BASE CHILL. i made that mistake the first time i made ice cream & it never froze properly. i know you are going to be as eager & excited as i was but just wait & let it cool completely! make the base in the morning & churn the ice cream right before bed. you will wake up to the perfect ice cream for breakfast:)
p.s. i hope everyone had a lovely father's day weekend! i spoiled my dad with those spicy bacon bloody mary's & ribfest as promised!
ingredients
for the roasted blueberry green tea ice cream
- 4 large egg yolks
- ½ cup white sugar
- ¼ cup raw honey
- 1 ½ cups whole milk
- 2 1/2 tablespoons aiya matcha powder (i used the cooking grade)
- 1 ½ cups heavy cream or whipping cream
- 1 teaspoon pure vanilla extract
- 1 cup roasted blueberries (see recipe below)
for the roasted blueberries
- 1 pint fresh blueberries
- 1 tablespoon sugar or honey
directions
for the roasted blueberry green tea ice cream
- chill the ice cream bowl in the freezer overnight if required.
- in a saucepan over medium heat add the milk & matcha powder. bring to a simmer & remove from heat. whisk until the matcha is evenly distributed.
- in a separate bowl whisk the egg yolks, white sugar & honey until light + fluffy.
- temper in a cup of the matcha milk, whisking vigorously to ensure eggs do not cook.
- pour mixture back into the saucepan & cook on low heat until it slightly thickens.
- strain base into a mixing bowl and stir in heavy cream. let the ice cream base cool overnight in the refrigerator covered. do not skip this step, ice cream will be too soft if mixture isn't chilled properly.
- transfer into an ice cream bowl and churn for 20 to 25 minutes.
- once ready, stir in roasted blueberries & freeze in a loaf pan until frozen solid.
for the roasted blueberries
- preheat oven to 375 degrees.
- toss blueberries in sugar or honey.
- place on a parchment lined baking sheet & cook for 12-15 minutes or until the berries begin to burst open.
- let cool completely.
this post was created in partnership with aiya america. you can find the cooking grade matcha powder i used here. thank you for supporting the brands that keep modest marce up & running! xo
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