Description
This creamy and colorful matcha strawberry ice cream blends earthy Japanese green tea with sweet strawberries in a homemade custard base. Bold in flavor and naturally vibrant, it’s the ultimate summer dessert that’s both indulgent and antioxidant-rich.
Ingredients
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2 cups heavy cream
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1½ cups whole milk
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¾ cup granulated sugar (divided)
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5 egg yolks
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2 tbsp ceremonial grade matcha powder
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1 cup chopped strawberries
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1 tbsp sugar (for strawberry puree)
Instructions
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In a saucepan, heat the cream, milk, and half of the sugar until simmering.
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In a bowl, whisk egg yolks, matcha, and the remaining sugar until pale and smooth.
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Temper egg yolks with warm cream, then return mixture to the saucepan.
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Cook over low heat until thick enough to coat a spoon (do not boil).
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Strain the custard, cool to room temp, then refrigerate overnight.
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Cook strawberries with 1 tbsp sugar for 10 mins until soft. Mash or purée and cool.
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Churn the chilled custard in an ice cream maker.
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Gently fold in strawberries or layer with swirls.
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Freeze 3–4 hours or until firm. Serve and enjoy!
- Prep Time: 20 minutes
- Freeze Time: 3–4 hours
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Japanese-American Fusion
Nutrition
- Calories: 280 kcal
- Sodium: 55mg
- Fat: 20g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g