Add eggs yolks and granulated sugar to a bowl. Whisk the egg yolks and granulated sugar together until a smooth texture. Set aside.
Add the whole milk and heavy cream to a sauce pan. Sift the matcha powder into the milk and cream. Turn on the heat to medium. Whisk the matcha into the cream mixture until you don’t see any big clumps.
Turn off the heat. Add 1/4 cup of the hot cream to the eggs and whisk until it turns a smooth and uniform green color. The goal of this step is to raise the temperature of the eggs, so they don’t completely cook in the hot cream. Pour the eggs into the pan with hot cream.
Turn the heat back on and heat the cream until it reaches 170 degrees F. A good way to test if it’s done is to coat the back of a spoon with the cream and pull your finger through the cream. A done cream should have a thick, smooth trail that doesn’t break. Take the cream off the heat.
Pour the cream through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream.
Cool the cream down to room temperature and then put it in the fridge to cool completely. The cream should be in the fridge for about 20-30 minutes.
Pour the cream into an ice cream maker and churn for 15-20 minutes.
While the ice cream is churning, combine the chocolate and coconut oil in a liquid measuring cup. Heat in 20 second increments until the chocolate is melted. Stir after every time increment to make sure the coconut oil and chocolate are mixing well.
When there’s 5 minutes left in the churning time, drizzle the chocolate into the ice cream maker. The chocolate will solidify once it hits the cold ice cream. The resulting ice cream should be slightly harder than soft serve.
Spoon the ice cream into a freezer safe container and freeze overnight.
If your matcha powder is lower quality, use 2 tbsp of matcha powder.