• Freeze the canister of an ice cream maker overnight.
• Place the yolks, sugar, matcha, and salt in a medium bowl and whisk to combine.
• Place the milk in a medium pot and cook over medium-low heat until small bubbles appear around the edges, and wisps of steam are rising from the surface.
• Pour the hot milk into the yolk mixture, a little at a time, while whisking.
• When all of the hot milk has been incorporated, transfer the custard back to the saucepan and heat over medium-low, whisking, until hot and slightly thickened.
• Strain into a heat-safe bowl, stir in the cream and vanilla, and chill overnight.
• Pour the ice cream base into the prepared ice cream maker.
• Churn the ice cream for about 15-25 minutes, or until it resembles soft-serve ice cream.
• Transfer to a loaf pan and freeze until hard.
• Attach a bottle of chilled water to the KitchenAid® Sparkling Beverage Maker.
• Lower the handle on the machine to carbonate the water in short bursts.
• Remove the bottle from the machine, and add the ginger ale soda mix.
• Chill the soda.

To assemble the floats:

• Place 3 to 4 scoops of matcha ice cream in a beer stein.
• Top with chilled ginger ale.
• Garnish with whipped cream and a cherry.