MATCHA ICE-CREAM SANDWICHES
MAKES 8 PREP 5 MINS COOK 10 MINS + FREEZING
In a small saucepan, bring combined 2 cups milk and 300ml cream to boiling point. In a large bowl, whisk 6 egg yolks and ½ cup caster sugar together until pale and thickened. Beat in 1 ½ tbsp matcha powder. Slowly whisk in hot milk mixture until combined. Strain mixture into a saucepan. Stir over a low heat until mixture thickens to coat the back of a spoon. Transfer to a bowl and cool. Chill one hour. Churn custard following manufacturer’s instructions. Transfer mixture to a lined 18 x 26cm slice pan. Freeze overnight. Transfer ice-cream to a board, remove paper, trim edges. Arrange 16 ice-cream wafers on board. Using the wafers as a guide, slice ice-cream slab into 8 rectangles. Sandwich ice-cream with wafers, dip top third in melted white chocolate and sprinkle with crumbled frozen raspberries. Freeze on a lined tray 5 mins until chocolate is firm.