I got into this “food thing” because of my determination to recreate the food of my Malaysian childhood, so it’s always a bit frustrating when my efforts are hampered by the non-availability of critical ingredients in Australia. For 20 years, one such ingredient was something called bunga telang, aka blue pea or blue butterfly flower, which gives a beautiful blue hue to select Malaysian and Southeast Asian dishes.
Now that natural blue pea flower extract is available in powder form courtesy of My Blue Tea, I’m experimenting (in collaboration with the company) with different ways to use them, not just within the realm of traditional Asian cooking but also in everyday recipes.
This is one such example; a simple 3-ingredient ice cream that doesn’t require an ice cream machine.
Watch the video here >>
Blue Pea Flower Ice Cream
INGREDIENTS:
600ml thickened cream
1 can condensed milk (397g)
2 tsps blue butterfly powder
METHOD:
Whip cream until thickened.
Add condensed milk and blue pea powder and continue to mix until combined.
Transfer into a container and freeze until solid.
Serve on its own or with fruit or other toppings.
Recipe adapted from Stay At Home Mum
This recipe series is made in collaboration with My Blue Tea . Check out their website for blue flower powder and other products; they ship worldwide 🙂
Video shot on my Lenovo Thinkpad X1 Yoga using a Rode microphone.
