Mint Matcha Chocolate Chip and a Homage to California

5/10/2017 @ 6:00 P.M

Lately it’s been nothing short of dreary around here, so i’ve been thinking of the warmer days that hopefully will be upon us soon. I’ve been a bit MIA lately because I took some time to myself to try and get an idea of where I want to go with this little project. I enjoy being a free spirit and I want to show you a bit into my world on my creative terms. I think my biggest struggle lately though is I have this constant fear of failure. It really gets in my way and prevents me from doing the things I enjoy because I decide I won’t be to succeed. I refuse to give up on this though.

I just think I was putting too much pressure on myself with it so it was a really great time for me to take a week off and go on a nice vacation with my husband. We traveled around California at the end of April from LA to San Francisco, then to Yosemite, Kings Canyon, and Sequoia National Park before looping back to our first stop. I put no pressure on myself to photograph food, or to keep up with the instagram or the site and just enjoyed the time to be with the man I love and enjoy the adventure we planned for ourselves.

Funny thing about this is that I thought it would be so hard to not keep up with everything but it wasn’t. There was so much beauty to be seen and I really didn’t have time to be concerned with trivial things. I was very much spending all my time in the now and savoring every little moment of our trip. There were so many great things that we did, from riding our bikes from Redondo Beach all the way to Santa Monica, the Japanese tea Garden in Golden Gate Park, seeing the pure unadulterated beauty that is Yosemite, to climbing through the inside of a fallen sequoia tree.

One of the most interesting sites to see though are the miles upon miles of farmland. It really was incredible to see where most of our produce comes from. We did actually take a moment to stop and purchase some walnuts and strawberries from a small farmstand. It was surrounded by fruit trees, and smelled of perfume in the air. Honestly it really made me just want to pack up my things and become a farmer! All in all, I can’t really decide what my favorite thing about the state of California is. I think if anything my favorite thing about the state is that you can see and experience all the things mentioned within it. There is not one highway that I wouldn’t consider scenic in it’s own way. There’s true beauty in every mile we traveled.

On my last day of vacation, I ordered green tea ice cream and had been thinking of it fondly since. I keep a wide variety of teas in my house and honestly one of my very favorites is Matcha, mainly due to the fact I am not a coffee drinker but occasionally i need the boost of caffeine that it provides. It’s also a really lovely tea with a lot of history and tradition behind it. The fun thing about traditions though, is breaking them to make something out of the box and enjoyable.

I happen to have this really great mint matcha by david’s tea that i really should enjoy more often, in my quest to make my first batch of ice cream to appease the sunshine gods and bring on the warmth i fantasized a bit about mint chocolate chip ice cream and green tea ice cream, then wondered why couldn’t they be one in the same. That’s when I got to work!

Mint Matcha Chocolate Chip Ice Cream

3 Tablespoons Mint Matcha Tea

1 cup sugar

¾ cup water

1 ½ cups Heavy Cream

1/12 cups dark chocolate chips

Directions:

Be sure to freeze the bowl for your ice cream maker for at least 24 hours before making your ice cream.

In a small saucepan bring the sugar and water to a boil, then add the matcha powder. Let the mixture cool for at least 3 hours or up to a full day. Once cooled, mix together the matcha syrup with the heavy cream. Start your icecream maker and add the mixture. Let it churn per manufacturer's instruction. One minute before it is finished add the chocolate chips so that they can mix in. Once complete, put ice cream into a sealable container and let freeze for at least 3 hours or up to 3 days. Then simply enjoy!

am hoping to make some more ice cream soon. Feel free to comment on instagram with flavor suggestions! I’d love to try them all!

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About Me

As a Lebanese American, preserving culture has been a high priority in my life. My respect for my heritage and it’s traditions has brought along a mutual interest and respect for other cultures. Through this blog, my goal is learn something new about the people around us while also partaking and creating delicious dishes that represents their cultural identities.

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