If you‘re using an ice cream maker that requires you to pre-freeze the bowl, make sure to freeze it for at least 24 hours.

In a medium saucepan, combine the ingredients for 3 cups milk mixture and turn on the heat to medium low.

Add ¾ cup sugar and ⅛ tsp Diamond Crystal kosher salt to the milk mixture and whisk together. Heat until the sugar is dissolved, then turn off the heat.

Make a paste with the matcha powder. Place 5 Tbsp matcha in a medium bowl. Add 3–4 Tbsp of the heated milk mixture to the matcha bowl and stir until the matcha completely absorbs the liquid and no lumps remain.

Continue adding small amounts of the milk mixture to the matcha paste until it reaches a smooth and thick liquid.

Transfer the matcha mixture into the milk mixture and stir together.

Prepare an ice bath and a bowl that can sit in the ice bath. Set a fine-mesh sieve over the bowl or measuring cup. Pour the ice cream mixture through the sieve.

Let the ice cream mixture cool on the countertop. Cover with plastic wrap and chill in the refrigerator for at least 4 hours.

When your ice cream maker bowl is ready to use, whisk the matcha ice cream mixture one last time.

Transfer the mixture to the ice cream maker bowl and churn according to the manufacturer‘s instructions.

After 25 minutes, when the mixture is thickened and not moving, turn off the ice cream maker.

Transfer the soft ice cream into an airtight container. Freeze until the ice cream is firm and the flavor develops, at least 4 hours.

Scoop the ice cream and serve in a small bowl.