In a mixing bowl, beat the egg yolks and sugar at medium-high speed until fluffy (it’ll take about 2-3 minutes).
In a medium saucepan, bring the milk to a simmer (don't let the milk boil).
SLOWLY add the warm milk into the egg mixture whisking constantly at the lowest speed (pour in spoonful by the spoonful at the beginning). Once the mixture gets warmed up, slowly pour the rest of the milk and mix it all together.
Transfer the custard back into the saucepan. Cook over medium heat, stirring constantly with a silicon spatula, until thick enough to coat the back of the spatula, about 4-5 minutes or so. NEVER let the custard boil because your custard will turn into scrambled eggs.
Pour the heavy cream into a medium-size glass bowl, set it on ice over a larger bowl. Set a mesh strainer on top of the ice bathed heavy cream bowl and pour the custard into the heavy cream.
Whisk in Yuzu Tea and salt. Stir until cool over the ice bath and chill the custard thoroughly in the refrigerator.
Pour the custard into ice cream maker and process the mixture in the ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Transfer the ice cream to an airtight container and freeze until firm.
Serve yuzu ice cream and garnish with yuzu tea.
How to make this without an ice cream maker, click here.