Classic Strawberry Matcha Ice Cream

Ingredients

• Heavy cream2 cups
• Whole milk1 cup
• Granulated sugar3/4 cup
• Egg yolks5 large
• Matcha powder (ceremonial grade)2 tablespoons
• Fresh strawberries1.5 cups, hulled and sliced
• Vanilla extract1 teaspoon
• SaltPinch

Steps

1. 1

   In a saucepan, combine heavy cream and whole milk. Heat over medium heat until simmering, but not boiling. Remove from heat.

2. 2

   In a separate bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.

3. 3

   Slowly temper the egg yolk mixture by whisking in about half of the hot cream mixture. Pour the tempered egg mixture back into the saucepan with the remaining cream.

4. 4

   Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170-175°F or 77-79°C). Do not boil.

5. 5

   Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the matcha powder until fully dissolved and smooth. Add vanilla extract and salt.

6. 6

   Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.

7. 7

   While the custard chills, puree the fresh strawberries until smooth. You can strain out the seeds if desired. Chill the puree.

8. 8

   Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions.

9. 9

   During the last few minutes of churning, add the chilled strawberry puree in a stream, allowing it to marble through the ice cream. Continue churning until the ice cream reaches a soft-serve consistency.

10. 10

    Transfer the ice cream to an airtight container and freeze for at least 2-4 hours to harden.