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Place the egg yolks in a medium bowl (save the whites to make pavlovas).
Place the heavy cream in a large bowl with a strainer sitting on top. Pass the matcha through the strainer into the heavy cream.
Heat the whole milk, coconut sugar, and a pinch of sea salt in a saucepan over medium heat, stirring to help dissolve the sugar.
Just before the mixture reaches a simmer, turn off the heat and slowly pour it into the bowl with the egg yolks, whisking constantly.
Pour the egg yolk mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula and scraping the bottom of the pan, for about 8 minutes, or until the mixture has thickened slightly and coats the back of your spatula.
Pour the custard through the strainer (and into the matcha-cream mixture) and stir to combine.
Place the bowl in an ice bath to cool the ice cream base quickly, then let chill in the fridge for at least 1 hour.
Churn the chilled base in ice cream maker until thick and frozen, about 20 to 30 minutes.
Eat immediately or transfer to a freezer-safe container and store in the freezer until ready to eat.