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Classic Strawberry Matcha Ice Cream
Traditional dish · Japanese-Inspired
A rich and creamy homemade ice cream featuring the vibrant, earthy notes of matcha green tea perfectly balanced with the sweet, fresh flavor of strawberries. This classic version uses a custard base for ultimate smoothness.
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
In a saucepan, combine heavy cream and whole milk. Heat over medium heat until simmering, but not boiling. Remove from heat.
- 2
In a separate bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.
- 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
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
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
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
While the custard chills, puree the fresh strawberries until smooth. You can strain out the seeds if desired. Chill the puree.
- 8
Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions.
- 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
Transfer the ice cream to an airtight container and freeze for at least 2-4 hours to harden.
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