The ice cream is so green that the dusting of green tea powder on top just blends right in. I think I put half of the container of green tea powder. Seemed like a good idea at the time, but it turned out to be too much of a good thing! The ice cream was a little too intense. Or maybe I'm not sophisticated enough.
We found three different types of matcha from Maeda-en: culinary quality, universal quality, and ceremonial quality. Felt a tad underdressed to touch the ceremonial stuff and a little too good for the culinary dust, so we went for the universal one. It was green, fragrant, delicate, delicious, and most important, ridiculously universal.
Got the recipe from Steamy Kitchen, and modified it by reducing the sugar and increasing the matcha a little. I think next time I would stick with the original amounts. The white chocolate really comes through and gives the ice cream an intensely milky taste! Kinda like a green tea white chocolate square...mmmmmm. :D