Hojicha Ice Cream (Print Version)
Creamy frozen dessert with roasted Japanese green tea, offering nutty aroma and smooth texture.
# What You Need:
→ Dairy
01 - 2 cups whole milk
02 - 1 cup heavy cream
→ Tea
03 - 3 tablespoons hojicha loose leaf tea
→ Yolks & Sugar
04 - 4 large egg yolks
05 - 2/3 cup granulated sugar
→ Salt
06 - Pinch of salt
# How-To:
01 - Combine milk and cream in a medium saucepan. Heat over medium heat until steaming but not boiling.
02 - Add hojicha tea leaves. Remove from heat and let steep for 10 minutes to infuse the roasted flavor.
03 - Strain through a fine sieve, pressing on tea leaves to extract maximum flavor. Discard leaves and return infused liquid to saucepan.
04 - Whisk egg yolks, sugar, and salt in a separate bowl until pale and creamy in texture.
05 - Gradually pour warm hojicha mixture into yolks while whisking constantly to prevent curdling.
06 - Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon until thickened and coating the back of the spoon, about 6–8 minutes. Do not boil.
07 - Pour custard through a fine sieve into a clean bowl. Cool to room temperature, cover, and refrigerate for at least 3 hours until thoroughly chilled.
08 - Churn in an ice cream maker according to manufacturer's instructions until frozen to soft-serve consistency.
09 - Transfer to an airtight container, cover, and freeze for at least 1 hour before serving to achieve scoopable texture.
# Expert Advice:
01 -
- The roasted tea flavor creates something sophisticated yet comforting, unlike anything else in your freezer
- Friends always ask for the recipe because they have never tasted anything quite like it
02 -
- Never rush the steeping time or press the leaves too hard, which can make the ice cream bitter
- Keep the heat low when cooking the custard because scrambling eggs is a sad lesson learned by too many home cooks
03 -
- Always have an ice bath ready before you start cooking the custard so you can cool it down quickly and prevent any cooking of the eggs
- Taste the infused dairy before adding the yolks, adjusting with more tea if you want a stronger flavor profile