1-Preparing the Creme Anglaise: Lightly whisk the 5 large egg yolks in a bowl. Heat the 240 ml whole milk, 150 g granulated sugar, 1 tbsp vanilla extract, and 1/2 tsp salt in a pot until it reaches a light simmer. Mix a small amount of the hot milk with the 2 tbsp matcha powder and set it aside. Gradually whisk the hot milk into the yolks, then return the mixture to the pot and cook on low heat until it thickens. Stir in the 480 ml heavy cream, divide the mixture in two, and blend the matcha paste into one half. Chill for at least 4 hours or overnight, then churn both in an ice cream maker.

2-Making the Strawberry Compote: For the compote, cook 200 g chopped strawberries with 67 g granulated sugar and 1/4 tsp salt over medium heat for 10-15 minutes until tender and thickened. Let it cool completely before using.

3-Creating the Digestive Biscuit Crust: Crush 350 g digestive biscuits into fine crumbs and mix with 113 g melted unsalted butter, 3 tbsp granulated sugar, and 1/4 tsp salt until it resembles wet sand. Press half into a lined pan and freeze until firm, about 20 minutes. Repeat for the second layer.

4-Assembling the Sandwiches: 1. First, layer scoops of vanilla and matcha ice cream alternately over the chilled biscuit crust.
2. Add dollops of strawberry compote and gently swirl it in.
3. Place the second crust on top, press gently, and freeze overnight.
4. Before serving, cut into bars and enjoy the refreshing blend.