Whisk the egg yolks briefly in a large bowl until smooth. Add the matcha powder and whisk again until there are no clumps. Add in the salt and the maple syrup and whisk again. Add the cream and milk. Whisk again until smooth.
Pour the cream mixture into the ice cream maker and process according to its instructions. In my electric machine, it takes about 30 minutes to become soft serve.
Serve as soft serve or scrape into a freezer container and freeze for at least three hours to firm up.
Store in the freezer for up to one week.
Notes
IMPORTANT NOTE: Conventional, store-bought eggs absolutely should not be consumed raw, especially if you are pregnant or dealing with illness. If you are going to consume raw eggs, be sure to use only very fresh eggs from chickens that were raised on pasture.If you are uncomfortable eating raw egg yolks or don’t have access to farm fresh eggs, feel free to skip the egg yolks altogether. You may absolutely make this without them – the cream mixture is delectable even on its own.