Byakuya, World’s Most Expensive Ice Cream. What About Its Price?

The frozen dessert called ‘Byakuya‘ which means ‘white night’ in Japanese is now the most expensive ice cream in the world, putting it in Guinness World Record, reports CNN.

As per the report, the ice cream is currently fetching 880,000 yen ($6,380) for a serving, according to Guinness World Records.

Japanese ice cream brand Cellato has made this ice cream with a combination of luxury ingredients from Italy and Japan.

The ice cream has took two years to develop, added the report.

The company however calls the ice cream a gelato on its website, and the name is a hint to its Italian origins.

Sourced exclusively from Alba – home to what many consider the best white truffles in Italy – that ingredient alone could rake in as much as two million yen ($14,500) per kilogram, said an article published on the Guinness World Records website last week.

The ice cream has a top layer made by an edible gold leaf, two types of cheese and “Sakekasu,” a paste-like ingredient derived from the process of sake-making.

“It took us over 1.5 years to develop, with a lot of trials and errors to get the taste right,” a representative from the company told Guinness World Records earlier.

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The company said its mission isn’t just about making mouthwateringly expensive desserts but to create a culinary adventure that merges European ingredients and traditional Japanese foods.

According to Guinness World Records, Tadayoshi Yamada, the head chef at RiVi, an Osaka-based restaurant known for its French-Japanese fusion cuisine, led the project.

Shipped directly to consumers, the desert is available for sale in Japan, according to the company website.

Guideline To Eat Or Serve The Ice Cream :

The manufacturer has a guideline on how to eat or serve the ice cream.

Sampling the treat comes with almost equal precision, as Cellato sets out meticulous steps to govern the way it should be consumed once it arrives.

The company instructs patrons to pour in the white truffle at the right texture just as the ice cream softens up, before mixing it with a handcrafted metal spoon given to them.

They also advised them to let the ice cream defrost at room temperature or microwave it at 500 watts for 10 to 20 seconds, if the texture is too hard.

The report added that Cellato had plans to diversify its expensive product line to include Champagne and caviar in the future.