Green Tea Ice Cream Sandwich

Ingredients:

• A pinch of fine salt
• 1 cup chilled heavy cream
• 12 mini buns (sliders), cut in half on the sides
• Protein of 1 large egg
• 1 tbsp. l. sugar turbinado
• 1 tbsp. mixture of white and black sesame seeds
• 2 tbsp. l. raspberry jam
• 3/4 cup sweetened condensed milk
• 1 tbsp matcha powder
• 1 tsp vanilla extract
• Special equipment: chilled metal loaf pan measuring 22x12x7 cm.

Preparation:

1. Combine condensed milk, matcha powder, vanilla extract and salt in a large bowl and set aside.
2. Using a mixer on medium-high speed, beat the heavy cream until stiff peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until fully incorporated, then fold the lightened mixture into the whipped cream until fully incorporated. Pour into a chilled 9 x 4 x 3-inch metal loaf pan, cover with plastic wrap, and freeze until the ice cream is set and ready to scoop, about 3 hours or overnight.
3. Preheat oven to 150°C and line a baking sheet with parchment paper.
4. Place the bottom halves of the buns, cut-side down, on the prepared baking sheet and brush the tops with egg white. Then sprinkle the top halves with sugar and sesame seeds, and the bottom halves with sugar only. Bake until the tops are no longer shiny and the buns are lightly toasted, about 5 minutes. Set aside and let the buns cool completely.
5. Spread 1/4 teaspoon raspberry jam on the cut side of each bun half. Spoon 1/4 cup ice cream onto each bottom bun half, then top with the remaining top buns. Wrap and freeze until ready to serve, at least 30 minutes. Sandwiches can be stored in the freezer for up to 3 days..