This was PHENOMENAL. One major edit was that I steeped the beans as directed but then stored the mixture in the refrigerator for 48 hours (intended it to be about 24 hours max but wasn’t able to get to it until the next day after). While it was in the fridge I shook it up and rotated the jar periodically. After that I followed the rest of the recipe as written, but went right from the straining/stirring in the ice bath to the machine to churn (no additional refrigeration between). Next time I’ll probably keep the steeping to overnight in the refrigerator and then re-refrigerate it post-straining so it’s even colder for churning.

Edit: definitely making this again, so good and so super easy! Thinking of trying it mashed up with the coconut ice cream (non-dairy) base from the “chocolate coconut non-dairy ice cream” I tried previously-most likely will omit the cocoa and use a similar amount of matcha and the matcha paste method from this recipe.
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Whipped this up and it’s in a jar in my fridge to chill overnight. So easy! Planning to do a churn session in the morning and pop it in the fridge until at least the afternoon. Very dark green photo is the matcha/milk mix paste before whisking into the rest of the milk. Had to run the mix through a strainer while pouring into the ice cream bowl to churn as it looked like there were some clumps of match (there were, I need to work on my matcha paste making) but it looks lovely post-churn and I am so excited!