INGREDIENTS

• Green Tea Ice Cream Sundae
• • 4 large egg yolks
• • ¾ cup white sugar
• • 1 ½ cups whole milk
• • 2 Tbsp Aiya Culinary Grade Matcha
• • 1 ½ cups whipping cream
• • 1 tsp 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 Tbsp white corn syrup
• • ¼ cup unsalted butter
• • 2 cups white chocolate chips
• • 1 pinch of salt
• • 1 tsp pure vanilla

DIRECTIONS

• Green Tea Ice Cream Sundae
• 1. Chill the ice cream bowl in the freezer overnight if required.
• 2. In a saucepan over medium heat add the milk and Matcha. Bring to a simmer and remove from heat (do NOT boil). Whisk until the Matcha is evenly distributed.
• 3. In a separate bowl whisk the egg yolks and white sugar until combined.
• 4. Temper in a cup of the Matcha milk, whisking vigorously to ensure the eggs do not cook.
• 5. Pour mixture back into the saucepan and cook on low heat until it thickens slightly.
• 6. 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.
• 7. Transfer mixture to desired ice cream bowl and churn for 20 minutes.
• 8. Transfer mixture to a freezer safe container and freeze until solid, about 4 hours.
• 9. When ready to serve, scoop mixture into serving bowl and drizzle with white chocolate fudge. Top with whipped cream, sprinkles & a cherry if desired!
• White Chocolate Fudge Sauce
• 1. 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.
• 2. Remove from heat and stir in the white chocolate chips, salt & vanilla.
• 3. Strain into a glass jar & refrigerate until ready to use. Sauce can be served both hot and cold!