In a mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is dissolved.

Add the matcha powder and whisk until fully incorporated and smooth.

Stir in the vanilla extract and a pinch of salt.

Taste the mixture and adjust sweetness if necessary.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

Once churned, transfer the ice cream base into an airtight container.

Smooth the top with a spatula and seal the container.

Freeze for at least 4 hours, or until firm.

Before serving, let the ice cream sit at room temperature for a few minutes to soften.

Scoop into bowls and enjoy your homemade matcha ice cream!