Mix matcha powder with 2 tablespoons sugar and a pinch of kosher salt in a bowl and set aside.
In another bowl, whisk egg yolks and remaining sugar. Set aside.
Add milk to a small pot over low heat and heat until it gets warm, making sure it doesn’t boil. You want the milk to be warm, not hot since you will be adding eggs shortly.
Add a couple of spoons of warm milk to the green tea and sugar mixture and stir until you get a paste. Add the paste to the pot of warm milk and stir.
Slowly whisk in the egg and sugar mixture and stir well. Turn the heat off and refrigerate until the mixture is cold.
Lightly whip the heavy cream for about 1 minute and add it to the green tea milk mixture. Stir well, cover with an airtight lid and put in the freezer.
Check on the ice cream a few times while it’s freezing and remove the ice crystals sitting at the top when you see them. Stir the mixture a few times as well to help the texture become as smooth and creamy as possible.
Leave ice cream on the counter for a few minutes (to soften the ice cream) before serving.
Keywords: recipe, snack, ice cream, green tea, no churn