Put the ice cream maker bowl in the freezer a day before, at least 18 hours before making the ice cream or accordingly to the manufacturing instructions.
Combine Whole Milk (350 milliliter), Whipping Cream (350 milliliter), Corn Flour (1 1/4 teaspoon), Granulated Sugar (75 gram) and Salt (1 pinch) in a sauce pan and warm up the mixture. Sift in the Matcha Powder (3 tablespoon) and whisk until well combined. Bring the cream mixture about to boil. Turn off the heat and let it cool.
Strain the mixture through a sift to get a fine, smooth ice cream. Cling film the bowl and let it chill in the fridge for 2-3 hours or overnight.
Remove the frozen bowl from the freezer and turn on the ice cream maker. Pour the chilled cream mixture into the ice cream maker and churn for 20-25 minutes, or until your desired consistency.
Transfer the ice cream into a container and freeze for 2-3 hours, or until firm enough to scoop.
Top with Toasted White Sesame Seeds (to taste) to serve. Enjoy!