Make a paste with the matcha and 2 tablespoons of coconut milk in a small bowl, whisking until completely smooth.

Warm coconut cream, coconut milk, sugar, maple syrup, coconut oil, vodka, vanilla bean seed and pod, matcha paste, and salt in a medium pot over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20 minutes. Remove the bean pod, scraping out the insides of the pod for all that vanilla goodness. Reserve the pod to make vanilla extract.

Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.

Pour the base into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes. (You can also skip this step by refrigerating until the mixture is cold, about 4 hours).

Pour the ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 15-18 minutes. Fold in 1½ cups black sesame brittle.

Pack the ice cream into an air-tight storage container or a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream or wrapping the whole thing in plastic wrap.

Freeze until firm, at least 4 hours, but preferably overnight.