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1
In a medium saucepan, heat the milk and heavy cream over medium heat until small bubbles appear. Immediately remove from heat and set aside. Do not allow to boil.
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2
In a medium bowl, beat the egg yolks and gradually whisk in the sugar and salt. Continue whisking for 3 minutes.
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3
Temper the eggs by slowly whisking in a few tablespoons of the warm milk mixture. Continue to pour in the remaining milk mixture while continuously whisking, making sure no lumps form.
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4
Return the mixture to the saucepan and cook over low heat, stirring frequently. As soon as the mixture thickens, (about 10 minutes, it will coat the back of a spoon) remove from heat and set aside.
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5
In a small bowl, whisk the matcha with 1/4 cup hot water until dissolved, and pour it into the custard, whisking to combine.
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6
Pour the mixture through a sieve into a large bowl. Cover with a clean kitchen towel, and allow to cool to room temperature.
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7
Pour the custard mixture into an ice cream maker, and freeze according to manufacturer's instructions.
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8
Instructions if not using an ice cream maker:
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9
Pour the mixture into an air tight container and freeze until set, about 3 hours.
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10
Remove from the container and cut into 3 inch pieces. Place in a food processor and process until smooth.
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11
Return to the air tight container and freeze again.
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12
Repeat the freezing and chopping process until a smooth consistency is reached.
