For a matcha addict like myself, it's nice to be able to slurp on matcha ice cream while hanging out, but they are invariably TOO sweet and rather stingy on the amount of matcha they put in. I want more green tea! (Well, some of my friends actually think they're matcha enough, but not for me!) Much better, then, to whip up your own icy matcha dessert! Since not everyone has an ice cream machine, I'm opting for a parfait which is in essence whipped egg yolks folded with whipped cream - similar to the Italian semifreddo. It is then frozen and usually sliced for serving. This frozen dessert is very popular in the UK and France but rarer in the US, where 'parfait' means some kind of layered dessert. This version as a pure, unadulterated matcha flavour unhindered by excessive sugar. It can be served as it is or as a component of plated desserts.