Kyoto Garden Strawberry Matcha Ice Cream
85% authentic · Japanese-Inspired
An elevated take on strawberry matcha ice cream, inspired by the serene gardens of Kyoto. This version incorporates subtle floral notes and a delicate texture, perhaps with a hint of yuzu or white chocolate for complexity.
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Ingredients
- Heavy cream1.5 cups
- Whole milk1 cup
- Egg yolks4 large
- Granulated sugar2/3 cup
- Matcha powder (high quality)1.5 tablespoons
- Fresh strawberries1 cup, finely diced
- Yuzu juice (or lemon juice)1 tablespoon
- White chocolate chips1/4 cup, finely chopped (optional)
- Vanilla extract1/2 teaspoon
- SaltPinch
Steps
- 1
Prepare a custard base: Heat cream and milk until simmering. Whisk yolks and sugar. Temper yolks with hot liquid, return to pot, cook until thickened (170°F/77°C). Strain.
- 2
Whisk matcha powder into the warm custard until fully dissolved. Stir in yuzu juice, vanilla extract, and salt.
- 3
Chill the base thoroughly (at least 4 hours or overnight).
- 4
Churn the matcha custard in an ice cream maker until it reaches a soft-serve consistency.
- 5
In the last minute of churning, add the finely diced strawberries and optional white chocolate chips. Allow them to incorporate slightly.
- 6
Transfer to a container, freeze for at least 4 hours to harden.
