Kakigori Recipe

Make custard base

Warm the milk and 1 cup heavy cream in a medium saucepan over medium heat until it just begins to steam (do not boil). Meanwhile whisk the egg yolks and 1 tablespoon sugar in a bowl until pale. Temper the yolks by slowly whisking about 1/3 of the hot milk mixture into them, then pour the tempered yolks back into the saucepan.

Cook the custard, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Remove from heat, stir in 1/2 teaspoon vanilla and 1 teaspoon fine sea salt. Strain through a fine-mesh sieve into a bowl to remove any cooked bits.

Cool the custard rapidly by setting the bowl in an ice bath and stirring occasionally until it reaches refrigerator temperature. Then refrigerate at least 4 hours or overnight to fully chill.

Churn and shape orb

Churn the chilled custard in an ice cream maker according to manufacturer's instructions until soft-serve consistency. Transfer the soft ice cream into a bowl and chill 15–30 minutes to firm slightly. Using a 2.5–3 inch ice cream scoop or sphere mold, form a tightly packed orb. Place orbs on a parchment-lined tray and freeze until solid, at least 3 hours or overnight.

Make caramel

In a small heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Without stirring, swirl the pan gently over medium heat until the sugar dissolves and begins to turn amber. Watch closely — when the color reaches a medium amber, remove from heat immediately.

Carefully whisk in 1 tablespoon butter (it will sputter) and then whisk in 2 tablespoons heavy cream until smooth. Stir in the 1 teaspoon finely grated orange zest and 1 teaspoon fine sea salt. Set aside to cool slightly until thick but still pourable.

Convert caramel to dust

Pour the warm caramel in a thin layer onto a silicone mat or parchment-lined baking sheet and spread to a thin even sheet (about 1–2 mm). Let cool completely at room temperature until brittle, about 20–40 minutes. Break into pieces and transfer to a food processor or spice grinder. Add 2 teaspoons matcha powder and pulse to a fine powder. Sift the powder to remove larger shards; reprocess any large pieces. Store in an airtight jar until ready to use.

Roast white chocolate

Preheat the oven to 300°F (150°C). Scatter the chopped white chocolate in a single layer on a parchment-lined baking sheet. Bake for 6–10 minutes, checking and stirring gently every 2 minutes — watch closely so it browns very lightly and develops toasted notes but does not burn. Remove when pale golden and fragrant; let cool.

Once cooled, transfer the roasted white chocolate to a spice grinder or high-speed blender and process to a fine powder. Sift to remove any larger pieces. Reserve in an airtight container.

Prepare ice for shaving

Use a block of clear frozen filtered water (1 kg as listed) chilled to the temperature recommended by your ice shaver. If you don't have a commercial ice shaver, freeze water in a shallow loaf pan to make a dense block and freeze solid for 48 hours to minimize air pockets.

Shave ice

Using a countertop ice shaver or a hand-crank model, shave the ice into a large metal or chilled bowl to create fine, pillowy snow. Aim for soft ribbons of ice that can be moundable but still melt on the tongue. Pack gently into serving bowls, forming a tall mound (the 'frigid mountain').

If desired, brush or lightly drizzle 1–2 teaspoons neutral/simple syrup over the shaved ice for slight sweetness before final garnishing—be conservative to keep the texture.

Place ice cream orb

Make a small well or depression near the top of the shaved-ice mound and place one frozen salted cream ice cream orb into the cavity so it nests but remains mostly visible.

Dust with powders

Generously dust the shaved ice and the surface of the iced orb with the matcha-orange caramel dust, using a small sieve or fine tea strainer for even coverage. Then lightly dust with the roasted white chocolate powder to add a toasty, creamy note that 'masks' the ice cream.

If desired, finish with an extra light dusting of matcha (about 1/2 tsp) for color contrast. Serve immediately with a small spoon so diners can break into the orb and mix the salted cream with the snowy ice.