Every year during this season, I make and eat matcha ice cream by hand.
The reason is that it's definitely tastier than the store-bought stuff. That's because it's crunchy and crunchy, with a texture that's somewhere between sorbet and ice cream.
What's more, when you serve it in a urushi bowl, it will make you feel even more premium. The deliciousness is even more heated! ! Please try it out.