In a medium bowl whisk together the egg yolks, sugar, and salt until the sugar begins to dissolve and the mixture becomes slightly thickened and pale yellow. Add the matcha powder and 2 TBS. of the milk and whisk again until mostly smooth. Set aside.
In a medium saucepan, heat the milk and cream over medium heat until just below boiling. Remove the pan from the heat.
Temper the eggs. While whisking continuously, slowly drizzle about 1/4 cup of hot cream into the egg yolk mixture. Whisk until the cream is fully incorporated, and then continue adding cream in 1/4 cup portions, continuously whisking, until about half of the cream has been added. Then, again continuously whisking, slowly pour the egg mixture back into the pan with the remaining cream. Return the pan to medium low heat. Continue to stir constantly, and cook until the custard has thickened and coats the back of a spoon. You’ll know it’s ready when it looks like melted ice cream and reaches between 170-175ºF. Be careful never to bring the mixture to a boil.
Pour the custard through a fine mesh sieve into a clean bowl. Any remaining clumps of matcha will be removed at this point. Allow the custard to cool enough to refrigerate. Chill in the refrigerator for several hours.
Once the custard is cold, freeze it in the ice cream maker according to the manufacturer’s instructions. Once the ice cream is done churning, transfer the ice cream to a freezer safe container, and store it in the freezer until ready to eat. I recommend freezing for several hours before eating. Serve with a generous drizzle of honey.
