3.5 oz bittersweet chocolate, chopped
1 1/2 tablespoons matcha powder mixed with
3 tablespoons warm water
14 oz can condensed milk
2 cups heavy cream
pinch of salt
To make the chips, melt down the chocolate in the microwave
in a small bowl, stirring every 30 seconds to make sure the
chocolate doesn’t burn. Spread the melted chocolate out on a
parchment lined baking sheet so it’s super thin and place in the freezer to harden. Make the ice cream base by placing the
remaining ingredients in the bowl of a stand mixer fitted with
the whisk attachment, and whip it on medium speed until
the mixture is light and fluffy. Take the chocolate out of the freezer and chop it into small chips. Carefully fold the chips into the ice cream base, then put it all into a loaf pan. Cover with plastic wrap and freeze for at least 4 hours.
Serve in a Matcha Green Tea cup.