2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add the green tea mixture (matcha dissolved with boiling water), mix well. Then, add the inverted sugar syrup, the glucose powder. Mix well to melt. Let it cool down completely in the water bath.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Place it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
7. Transfer the ice cream to a storage container, and let it freeze until you eat!
1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
2. In a small cup, dissolve matcha powder (1/2 tbsp) in hot water (1 1/2 tbsp). Set aside. In a heat safe bowl, add the milk and microwave for 1 min at 600W. Add the dissolved matcha into the milk. Mix well.
3. Slowly pour the milk into the egg mixture from #1 gradually and mix well.
4. Add the sifted flour and mix well until the batter is integrated.
5. Strain the crepe mixture twice through a fine sieve. Add the melted butter to the mixture and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h.
Cooking the crepes :
6. Heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
7. Pour 2~3 tbsp of batter into the heated pan and swirl the pan to coat evenly.
8. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down.
Repeat until all of the batter has been used.
9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess.
Putting it all together :
10. Whip chilled Whipping Cream (320g) for a few second, add granulated Sugar (60g), and sifted Matcha Powder (1 tsp) until stiff peaks form.
NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.
11. To assemble, spread a good amount of cream evenly over one crepe. Cover with another crepe. Repeat until all the crepes have been used. Finally cover top and sides of cake with cream. Sprinkle shaved white chocolate. And dust with a dash of matcha powder (if you like).
12. Let chill in the fridge for a few hours until it has set.