Combine the milk and cream and bring to a simmer.
Beat the egg yolks and sugar until pale then beat in the matcha powder.
Pour over half the hot milk mixture whisking continuously while you do so then strain back into the pot with remaining milk/cream and cook over a medium heat, stirring continuously, until the mixture coats the back of a spoon. Transfer immediately to a bowl and chill in the fridge before churning in an ice cream maker.
Set in the freezer for 2 hours before scooping.
Optional - 1 cup roasted, chopped pistachio, ½ cup choc chips added to the ice cream just before it has finished churning.