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!

mini matcha swirl cheesecakes

 

happy gilmore girl release day!!!! errr.. black friday. i hope you all had an amazing thanksgiving & ate your weight in turkey! instead of being surrounded by crowds & going black friday shopping this year, i am going to do the complete opposite. i plan to stay in, bake some holiday cookies & binge watch the whole season of the new girlmore girl's revival. i woke up early & already watched the first episode, but i don't want to spoil it!

if you plan to do the same as me today, here is the perfect little bite size treats to whip up: mini matcha swirl cheesecakes. i usually only make cheesecake during the holiday's & this year i wanted to make something mini. if you couldn't tell by now, i love making mini versions of things! the filling is half vanilla cheesecake & half matcha cheesecake baked onto a gingersnap crust. as always, i used aiya matcha's cooking grade matcha powder to ensure the matcha flavour doesn't get lost with all the other ingredients. a little cheesecake making tip for you, ALWAYS make sure the cheesecake & the eggs are at room temperature or you will end up with chunks of cream cheese. i always use philadelphia's full fat cream cheese because i never have any luck with other brands. lastly please, PLEASE do not buy the lower fat cream cheese available, they never turn out! i have tried one too many times. anyways, have a great long weekend:)

ingredients

for the gingersnap crust

  • 1.5 cups gingersnap crumbs
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter, melted

for the swirled filling

directions

for the gingersnap crust

  • in a mixing bowl add the gingersnap crumbs, sugar, vanilla & butter. stir until a wet sandy mixture is formed.
  • press the crust into twelve lined cupcake tins & bake for five minutes while you prepare the filling.

for the swirled filling

  • in the bowl of a stand mixer fitted with the paddle attachment cream the cream cheese & sugar until smooth.
  • add in the eggs one at a time, scrapping down the sides of the bowl after each addition. finished off with vanilla extract.
  • divide batter into two equal portions. leave one as is & add the matcha powder to the other one.
  • add one scoop of each mixture per cupcake tin & swirl together with a knife.
  • bake for 20 minutes & let cool completely before serving.
  • top with whipped cream if desired.

this post was created in partnership with aiya matcha! you can find the cooking grade matcha powder that i used here. thank you for supporting the brands that keep me doing what i love! xo

PUMPKIN SPICE MATCHA LATTE

 

FALL IS HERE! like, for reals fall & we no longer have to pretend. i know most of us have been celebrating fall since the first of september, but now we can drink those pumpkin spice lattes judgement free. no more haters saying "um, you know it's still summer right?". so let us celebrate the arrival of the best season ever with a matcha twist on a classic pumpkin spice latte. because we all love green tea lattes & we all love pumpkin lattes, i took this as the perfect opportunity to create a mash up of the two. i am all about creating not so basic pumpkin spiced drinks & treats this season. this drink contains aiya matcha's cooking grade matcha powder which helps the matcha stand out even when combined with other flours. also, this drink includes real pumpkin puree because i know some pumpkin spiced lattes cough starbucks don't actually contain any pumpkin. the matcha creates a gorgeous earthy green hue colour & i even topped it with some matcha infused whipped cream. i hope you enjoy this all season long cozied up at home in sweaters & blankets galore. happy first day of fall friends!

ohhh right & about that exciting news... WE BOUGHT A HOUSE! yay for being a homeowner. a new season & a new home makes for the best month ever. it is a gorgeous centry home in a small town that reminds me of starshallow. i can't wait to show you guys it once i am done painting & decorating! i've already picked out some gorgeous farrow + ball paint & wallpaper, beautiful delta brass faucets, modern cedar + moss lighting & the funkiest bathroom wallpaper from trustworth studios. okay, i don't wanna give all my designs away so you will have to wait a few more weeks! i hope you are as excited as i am:)

xo

ingredients

for the matcha pumpkin spice latte
(makes two servings)

  • 2 1/2 cups of whole milk (can substitute almond, soy or rice milk)
  • 1/4 cup of pure pumpkin puree
  • 3 tablespoons raw sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 ounce espresso
  • 1 1/2 teaspoons aiya matcha powder (cooking grade blend)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

for the matcha whipped cream

directions

for the matcha pumpkin spice latte

  • in a saucepan over medium heat add the milk, pumpkin puree, raw sugar, vanilla, espresso, aiya matcha powder, cinnamon, ginger, nutmeg & cloves.
  • bring to a simmer, whisking constantly to froth the milk.
  • pour into mugs & top with fresh matcha whipped cream + a dash of cinnamon.

for the matcha whipped cream

  • in a cold mixing bowl add the whipping cream, aiya matcha powder, sugar & vanilla.
  • whisk until stiff peaks are formed & set aside in the fridge until ready to use.

like what you see? get it here. mauviel copper sauce pan | ramekins | mugs | flatware | linen | wooden spoon

this post was created in partnership with aiya matcha you can find the cooking grade matcha powder that i used here. thank you for supporting the brands that help  me do what i love!