Matcha Green Tea with White Choc Ice Cream Tub

What is it?

Matcha in ice cream tends to land either too faint to taste or aggressively bitter. This tub sits at 0.9% matcha, enough for the grassy, slightly astringent note to come through against a cream base sitting at 31%. The white chocolate flakes are the counterweight. Matcha's bitterness wants sugar and fat rather than more dairy, and folding the chocolate in as flakes rather than a swirl keeps the two flavours distinct on the spoon instead of blending into one sweet note. The matcha is sourced from Nishio in Japan's Aichi prefecture, a region that has grown tea for centuries and is known specifically for stone-milled matcha. That's a real sourcing distinction rather than a flourish, though the powder is used at dessert strength here rather than ceremonial.