METHOD

1. Place the cream, milk, icing sugar, vanilla and matcha in a large jug and whisk until the sugar and matcha are dissolved. 
2. Pour the mixture into a 20 x 30cm metal cake tin and freeze for 2½ hours or until firm and just frozen. 
   
3. Remove from the freezer and, using a butter knife, carefully break up the mixture into small pieces. 
4. Place the mixture in a food processor, in 2 batches, and process for 1–2 minutes or until just smooth, breaking up any large pieces with a spoon. Spoon into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. 
   
5. While the mixture is freezing, make the pistachio and white chocolate cones. Place the chocolate and pistachio in separate small bowls. Dip the top of 1 of the cones into the chocolate, tapping lightly to remove any excess. Dip into the pistachio to coat and place upright in a glass to set. Repeat with remaining cones. 
6. Scoop the ice-cream into the cones to serve. Makes 1.6 litres and 6 cones

+ Matcha is a powdered green tea from Asian food stores and tea stores.