Step 1

Whisk the milk, sugar, and egg yolks in a medium-sized pot over medium heat. Continue whisking occasionally until the milk is steaming and has reached 165 degrees Fahrenheit. Remove the pot from the heat.

Step 2

Put the matcha powder into a small bowl and add a few tablespoons of the hot milk. Whisk well then add milk until it becomes a thin paste.

Step 3

Whisk the matcha paste into the hot milk then strain through a fine-mesh sieve into a large bowl.

Step 4

Whisk in the whipping cream then chill the ice cream base in your fridge until completely cold.

Step 5

Once the ice cream is cold, churn it in your ice cream maker according to the manufacturer's directions.

Step 6

Transfer the ice cream to a freezer-proof container and freeze it for at least 2 hours. Homemade ice cream will keep well for about 2 weeks in the freezer.