1 Heat the milk, half of the sugar, and salt in a saucepan. Bring to a simmer and remove from heat.
2 To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3 In a separate bowl, stir together the egg yolks, matcha, and remaining sugar. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4 Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until 160 degrees or the custard thickens enough to coat the spatula. Take it off the heat and continue stirring until it reaches 170 degrees.
5 Strain the custard into the heavy cream. Stir over the ice until cool then refrigerate to chill thoroughly. Preferably overnight.
6 Freeze the custard in your ice cream maker according to the manufacturer’s instructions.