green tea ice cream + white chocolate fudge sundae

 

the warm weather means it is time to start enjoying ice cream again! i can't stress enough how easy making ice cream from scratch really is. the only investment it require is an ice cream maker. i use the kitchen aid ice cream maker attachment. i have had it for a few years now & it works perfectly everytime. plus it is way easier to store then owning a separate machine! once you make the investment, you will be creating all sorts of delicious ice cream flavours at home. the key is to place the bowl in the freezer before bed & make the ice cream base before bed too. that way when you wake up, everything is ready to go & all you have to do is churn the mixture into ice cream! the base takes literally 10 minutes to make, so you can do it right before you go to sleep.

for the first ice cream recipe of the year, i am kickin things off with a green tea ice cream, topped with a homemade white chocolate fudge sauce. this sauce is so good, you'll be eating it with a spoon. it is like liquid white chocolate gold. this month also marks aiya's 130th anniversary! since 1888, aiya matcha has been producing premium japanese matcha green tea. the company has been owned by the same family since the beginning & i am so excited they asked me to be part of the celebration! i think a fun, matcha inspired ice cream sundae is the perfect way to celebrate this huge milestone. read all about the history of the company & it's may celebrations here. celebrate by making your own green tea ice cream sundae with the recipe below!

xo

ingredients

green tea ice cream sundae

  • 4 large egg yolks
  • 3/4 cup white sugar
  • 1 ½ cups whole milk
  • 2 tablespoons aiya's matcha powder (i use the cooking grade blend)
  • 1 ½ cups whipping cream
  • 1 teaspoon pure vanilla extract
  • white chocolate fudge sauce (see recipe below), for serving
  • whipped cream, for serving
  • sprinkles, for serving
  • cherries, for serving

white chocolate fudge sauce

  • 1 cup sugar
  • 1 cup whipping cream
  • 1 tablespoon white corn syrup
  • 1/4 cup unsalted butter
  • 2 cups white chocolate chips
  • 1 pinch salt
  • 1 teaspoon pure vanilla

directions

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 (do NOT boil). whisk until the matcha is evenly distributed.
  • in a separate bowl whisk the egg yolks and white sugar until combined.
  • temper in a cup of the matcha milk, whisking vigorously to ensure the eggs do not cook.
  • pour mixture back into the saucepan & cook on low heat until it thickens slightly.
  • strain base into a mixing bowl and stir in whipping cream. let the ice cream base cool overnight in the refrigerator tightly covered with cling wrap. do not skip this step, ice cream will be too soft if the mixture isn't chilled properly.
  • transfer mixture to desired ice cream bowl and churn for 20 minutes.
  • transfer mixture to a freezer safe container and freeze until solid, about 4 hours.
  • when ready to serve, scoop mixture into serving bowl & drizzle with white chocolate fudge. top with whipped cream, sprinkles & a cherry if desired!

white chocolate fudge sauce

  • in a saucepan over low heat add the sugar, cream, corn syrup & butter. cook until the sugar fully dissolves, do not let mixture come to a boil.
  • remove from heat & stir in the white chocolate chips, salt & vanilla.
  • strain into a glass jar & refrigerate until ready to use. sauce can be served both hot and cold!

salted honey ice cream (no churn)

 

who is ready for ice cream season?!?! bonus points when it is a no churn, one bowl, salted honey ice cream! seriously, this recipe is so easy. i am sure you are all familiar with what i call magic ice cream. a recipe that involves very minimal ingredients & steps. you simply just whip heavy cream, fold it into condensed milk, add your favourite flavours or mix ins, freeze it & within hours you have ready to eat ice cream. this technically means if you make it right.. NOW, you will have ice cream ready for dessert tonight.

this post also features some goodies from the online shop uncommon goods! they carry a variety of unique gifts & kitchen + bar tools made by different small makers. they carry quite a few of my favourite artist in the shop like beehive handmade & peg and awl. the basis of the shop is to incorporate functional yet creative (uncommon) goods. designs that serve a purpose, solve a problem or are just simply beautiful. both the soap stone ice cream scoop & the hot and cold ice cream bowls can be found in the shop! it is the most unique ice cream scoop i have ever seen. i love the double ice cream bowls too that help keep the ice cream extra cold & your hands warm. while i made my own salted honey for this recipe by mixing in raw honey & sea salt uncommon goods carries the bees knees salted honey product too! hand made in brooklyn by bushwick kitchen, a condiment company i love (don't get me started on the siracha). so if you are in the market for some unique gifts this spring/summer, check out the beautifully curated shop & the recipe for my no churn ice cream below!

ingredients

  • 1 1/4 cup sweetened condensed milk
  • 2 tablespoons raw honey
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 2 cups whipping cream

directions

  • in a large mixing bowl add the condensed milk, honey, sea salt & vanilla. whisk until combined.
  • in a separate bowl add the whipping cream & beat until stiff peaks are formed.
  • add one cup of the whipping cream into the condensed milk mixture & gently fold in.
  • fold in the remaining whipped cream & pour into a freezer safe loaf pan or container.
  • drizzle with additional honey & sprinkle with sea salt.
  • freeze for a minimum of 4 hours & voila! ready to eat ice cream.

GIVEAWAY + fresh VANILLA blackberry ice cream crepes

 

oh monday & the last of my blackberries (sad face). i figured making a dessert crepe was the best way to use what is left of the summer berries! i would be lying if i said i wasn't looking forward to baking with fall flavours again though... pumpkin, apples, pears & cinnamon everything. i actually went to a barbecue last weekend & brought a pumpkin pineapple cake for dessert! is that a weird flavour to bring to an outdoor summer party? probably, but everyone loved it & i figured if i added some pineapples to the mix it would pass as a summer dessert.

ANYWAYS, i am teaming up with zwilling canada today to give you the chance to WIN (yay!!!) a staub crepe pan over on my instagram so you too can make crepes like a boss. it seriously makes crepe making so much easier & i feel like i am a seasoned pro using the little wood wand & flipper that it comes with. there was this crepe restaurant right in downtown toronto on queen street where the cooks would make crepes in the window all day long. as a daily passerby i would just stare it awe because i never understood how they made them so damn perfect every. single. time. but alas, a few more batches to go with my staub pan & maybe i'll be making them in the window too. so head on over to my instagram HERE to enter for a chance to win & get the recipe below to make fresh blackberry ice cream crepes!

ingredients

for the blackberry sauce

  • 2 cups fresh blackberries
  • 1/2 cup white sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 2 teaspoons water

for the crepes

  • 1 cup all purpose flour, sifted
  • 1 tablespoon white sugar
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon nutmeg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups whole milk
  • 4 eggs
  • 1/4 cup unsalted butter, melted & cooled
  • 1 pint of vanilla ice cream

directions

for the blackberry sauce

  • in a saucepan add the blackberries, sugar, lemon juice, corn starch & water. toss to coat.
  • cook on medium low heat until the blackberries begin to melt & burst open. i used a fork to smash them up a bit.
  • let simmer for 5 minutes & remove from heat.
  • set aside while you prepare the crepes.

for the crepes

  • using a blender or food processor add the flour, sugar, salt, cinnamon, nutmeg, vanilla, milk, eggs & butter. blend until a smooth batter is formed. let rest for 30 minutes at room temperature.
  • once batter has rested, heat crepe pan over medium heat. adding a touch of butter per crepe, scoop 1/3 cup of batter into the pan & swirl around until a very thin pancake has formed. cook for 1-2 minutes per side. repeat until no batter remains.
  • add a scoop of ice cream to each crepe & roll tightly. the ice cream will dispurse throughout the crepe as you roll.
  • place in the freezer for 15 minutes to allow the ice cream to firm back up.
  • top with blackberry sauce, powdered sugar & whipped cream.