1/2 cup whole milk
1/3 cup raw evaporated cane sugar
Pinch sea salt
3 egg yolks
3 tablespoons sifted Matcha powder blended with 1/8 cup water to form a smooth paste
1 cup heavy cream
1 teaspoon vanilla
Scald milk mixture over low heat, stirring constantly to dissolve the sugar, then remove from the heat. In a small mixing bowl whisk the three egg yolks lightly.
Slowly pour 1/4 of hot milk into egg yolks, whisking as you go, then add the yolk mixture back into the remaining hot milk. Heat and stir constantly, over low heat until the mixture thickens a little. Remove from heat and pour back into mixing bowl.
Combine the matcha paste, cream and vanilla and add to the milk mixture. Whisk to blend and cool, then cover tightly and chill thoroughly. Follow the directions on own ice cream maker.