Add <quantity>60<unit>g</unit></quantity> of sugar, <quantity>3<unit>g</unit></quantity> of ice cream stabilizer, <quantity>20<unit>g</unit></quantity> of glucose powder, and <quantity>15<unit>g</unit></quantity> of skim milk powder to a bowl

Add <quantity>10<unit>g</unit></quantity> of matcha powder and whisk to combine

Mix <quantity>315<unit>g</unit></quantity> of whole milk with <quantity>50<unit>g</unit></quantity> of egg yolk. Add to a pan over low heat

Add <quantity>35<unit>g</unit></quantity> of cream and whisk

Cook, whisking constantly until the mixture reaches <temperature>40<unit>°C</unit></temperature>

Add the mixed dry ingredients and whisk until everything is incorporated

Cook while whisking until the mixture reaches <temperature>85<unit>°C</unit></temperature>

Transfer the mixture to another recipient and leave it in the refrigerator for 4-12h to mature

Remove from the refrigerator and mix with a hand blender until homogeneous

Transfer to an ice cream machine and churn it until it is thick. The matcha ice cream is ready

Enjoy!