Let’s dive into the process that transforms these simple ingredients into an extraordinary dessert:

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring until the sugar dissolves. Avoid boiling.
2. In a separate bowl, whisk together the egg yolks until they become pale and slightly thickened.
3. Gradually pour about a cup of the warm cream mixture into the yolks, whisking continuously to temper the eggs.
4. Return the yolk mixture to the saucepan, stirring constantly until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
5. Remove from heat and stir in the matcha powder, vanilla extract, and a pinch of salt. Whisk until the matcha is fully incorporated and the mixture is smooth.
6. Strain the mixture through a fine sieve into a clean bowl, discarding any solids.
7. Cover the mixture with plastic wrap, pressing it against the surface to prevent a skin from forming, and refrigerate for at least 4 hours, or overnight.
8. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
9. Transfer to an airtight container and freeze for at least 2 hours before serving.

My tip? Serve it slightly soft, just like how my family enjoys it—it’s creamy and melts perfectly on the tongue.