On a recent trip to Tokyo, I totally fell in love with matcha. Entranced by its subtle beauty, I tried it with everything when I got back. This ice cream is the best!
400g white chocolate, roughly chopped. Willie recommends his El Blanco because it isn’t too sweet and doesn’t have any vanilla.
3 eggs, yolks only
25g raw cane sugar
250g milk
250g double cream
25g matcha
-large bowl
-whisk
-mug
-saucespan