In a saucepan, combine egg yolks, sugar, salt, vanilla extract, and matcha powder.

Add the milk and heat over medium to medium-low heat stirring continuously until the mixture thickens and will leave a thick film on the back of the spoon. Do not let the mixture boil by controlling the heat.

When done, set aside to cool down to room temperature.

Add the egg mixture to the whipped cream and whisk until homogeneous in consistency.

Pour the mixture into your ice cream maker and churn it according to the manufacturer's instructions. Then, transfer the soft ice cream to a container, close it tightly, and refrigerate further until the ice cream is at desired consistency.

To make no-churn ice cream, transfer the whipped cream and egg yolk mixture into an air-tight container or in a container and close it with plastic wrap, and place it in the freezer. I use a loaf pan and plastic wrap.

After one hour, take the container out, open it, and mix the mixture with a rubber spatula or a spoon. Then, close it and freeze it again. Repeat 2-3 times. Then, you can freeze the ice cream until desired consistency.