INGREDIENTS

• Roasted Blueberry Matcha Ice Cream
• • 4 large egg yolks
• • ½ cup white sugar
• • ¼ cup raw honey
• • 1 ½ cups whole milk
• • 2 ½ Tbsp Aiya Culinary Grade Matcha
• • 1 ½ cups heavy cream or whipping cream
• • 1 tsp pure vanilla extract
• • 1 cup roasted blueberries (see recipe below)
• Roasted Blueberries
• • 1 pint fresh blueberries
• • 1 Tbsp sugar or honey

DIRECTIONS

• Roasted Blueberry Matcha Ice Cream
• 1. Chill the ice cream bowl in the freezer overnight if required.
• 2. In a saucepan over medium heat add the milk & Matcha. Bring to a simmer & remove from heat. Whisk until the Matcha is evenly distributed.
• 3. In a separate bowl, whisk the egg yolks, white sugar & honey until light and fluffy.
• 4. Temper in a cup of the Matcha milk, whisking vigorously to ensure eggs do not cook.
• 5. Pour mixture back into the saucepan & cook on low heat until it slightly thickens.
• 6. 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.
• 7. Transfer into an ice cream bowl and churn for 20-25 minutes.
• 8. Once ready, stir in roasted blueberries and freeze in a loaf pan until frozen solid.
• Roasted Blueberries
• 9. Preheat oven to 375F.
• 1. Preheat oven to 375F.
• 2. Toss blueberries in sugar or honey.
• 3. Place on a parchment lined baking sheet and cook for 12-15 minutes or until the berries begin to burst open.
• 4. Let them cool completely.