Hojicha Ice Cream (Print)

Creamy frozen dessert infused with roasted Japanese green tea, offering nutty, aromatic flavors in a smooth custard base.

# Ingredient List:

→ 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 Steps:

01 - Combine milk and cream in a medium saucepan. Heat over medium heat until steaming but not boiling.
02 - Add hojicha tea to the hot dairy mixture. Remove from heat and let steep for 10 minutes to extract the roasted flavor.
03 - Pour the mixture through a fine sieve, pressing on the tea leaves to extract maximum flavor. Discard the tea leaves and return the infused milk-cream to the saucepan.
04 - In a separate bowl, whisk egg yolks, sugar, and salt until pale and creamy in texture.
05 - Gradually pour the warm hojicha mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling.
06 - Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until thickened and coating the back of the spoon, about 6 to 8 minutes. Do not allow to boil.
07 - Pour the custard through a fine sieve into a clean bowl. Let cool to room temperature, then cover and refrigerate for at least 3 hours or until thoroughly chilled.
08 - Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
09 - Transfer the churned ice cream to an airtight container, cover, and freeze for at least 1 hour before serving to allow it to firm up.

# Expert Suggestions:

01 -
  • The roasted tea flavor is unlike anything else in your freezer right now
  • It strikes this perfect balance between sophisticated and comfortingly familiar
02 -
  • Patience during the steeping step pays off with deeper flavor
  • Never rush tempering the eggs or you will end up with scrambled bits in your cream
03 -
  • Place your storage container in the freezer while the custard chills so it helps the ice cream freeze faster
  • Let the ice cream sit on the counter for 5 minutes before scooping for the best texture

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