Matcha Mint Blondie Ice Cream

▢ 1 cup chopped blondies of choice , (or chopped chocolate cookies, such as oreos, if that's more your speed!)

Place your KitchenAid Ice Cream Churner attachment in the back of the freezer to chill for 14-16 hours. (See Note**)
In a medium bowl, whisk together the egg yolks and 2 tablespoons of the granulated sugar (27 grams) until the egg yolks are lightened to a pale yellow color and doubled in size.
In a medium sauce pot, add the whole milk, heavy cream, and remaining 2 tablespoons (27 grams) of sugar. Stir to combine and place over medium heat. Stirring often, let this heat up until foamy or until it reads 165°F with an instant-read thermometer.
Reduce the heat to low and scoop a spoonful (about 1/4 cup) of the hot milk mixture into the egg yolks. Whisk it into the yolks to temper them. Do this three more times to heat up the yolks. Then pour the egg yolk mixture directly into the pot.
Stirring constantly, increase the heat to medium-low and mix the custard until it can coat the back of a spoon and reads between 165-170°F on an instant-read thermometer.
Remove the mixture from the heat and strain it through a mesh sieve into a bowl. Whisk in the 1 tablespoon of matcha powder and the mint leaves. Stir gently to combine.
To prevent a film from forming, directly place cling wrap on the surface of the ice cream mixture to seal it. Cover the mixture and store it in the fridge for 1-3 days to infuse.

When you are ready to churn, take the custard base out of the fridge. Strain the mixture through a mesh sieve into the churner. This should catch all the mint and any clumps of matcha.
Churn for 20-30 minutes or until the ice cream is thick and has the texture of a stiffer soft serve.
Gently stir in the chopped blondie pieces.
Transfer the ice cream from the churner to your preferred container. I love plastic deli quart containers for this. Cover and freeze another 2-3 hours, then it is ready to scoop and serve.