Description
This strawberry matcha ice cream recipe combines the earthy richness of matcha green tea with a fresh, sweet strawberry swirl for a stunningly vibrant homemade dessert.
Ingredients
Scale
- Strawberry Swirl:
- 2 cups strawberries
- 2 tablespoons (25g) granulated sugar
- Matcha Ice Cream:
- 1 cup (240ml) whole milk
- 5 egg yolks
- 2/3 cup (133g) granulated sugar
- Pinch of salt
- 2 cups (480ml) heavy cream
- 3–4 teaspoons matcha powder
Instructions
- In a small saucepan, combine strawberries and sugar. Cook over medium heat, stirring often, for 15–20 minutes until jammy.
- Blend until smooth and strain through a fine mesh sieve. Cool completely and refrigerate.
- In a medium saucepan, heat milk, sugar, and salt until warm.
- In a bowl, whisk together heavy cream and matcha powder. Set a mesh strainer on top of the bowl.
- In a separate bowl, whisk the egg yolks. Slowly temper with the warm milk mixture while whisking constantly.
- Pour egg-milk mixture back into the saucepan and stir over medium heat until thick (about 170°F).
- Strain into the matcha cream and whisk well. Cool over an ice bath, then chill for a few hours or overnight.
- Churn in an ice cream maker according to manufacturer’s instructions until thick and creamy.
- In a loaf pan, layer 1/3 of the ice cream and 1/3 of the strawberry puree. Swirl with a skewer. Repeat twice.
- Cover and freeze until firm. Scoop and serve.
Notes
Use ceremonial or high-quality culinary matcha for best flavor and color.
Make the strawberry swirl a day ahead to save time.
Strain both the swirl and custard for smooth texture.
Pre-scoop and freeze in ramekins for easy entertaining.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Fusion
Nutrition
- Serving Size: ½ cup
- Calories: 280
- Sugar: 15g
- Sodium: 55mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg