Matcha Ice Cream with Chocolate Chunks
204 g milk
5 g matcha powder
46 g egg yolks
60 g sugar
48 g heavy cream
20 g couverture, chopped
10 g matcha chocolate chip cookie crumbles
Bring milk and matcha to a boil.
Mix egg yolk, sugar and salt in a bowl.
Pour the milk into the egg yolk mixture while stirring constantly.
Pour everything back into the pan.
Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
Cool the mixture over ice or cold water.
Add heavy cream.
Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes.
Add your chopped couverture and cookie crumbles.
Choco Matcha Crunch
22 g matcha chocolate chip cookie crumbles
8 g puffed rice covered with chocolate
13 g dark chocolate
Crush matcha chocolate chip cookie into small pieces.
Mix everything together, put it into a bag.
Put in the fridge for about 30 minutes.
Crush until you get crumbles.
You can store the leftover up to 1 month.
Add some of your matcha chocolate crunch onto a plate.
Garnish your plate with apricot and macarons.
Make a quenelle with a hot spoon. (Making a quenelle goes much easier if you put your frozen ice cream for 30 minutes into the fridge)