Hojicha Ice Cream
Hojicha (roasted green tea) ice cream is one of my favorite ways to enjoy the warmth of summer. It’s extremely nutty and aromatic。And because of that, the emulsified ice cream base is well-suited to carry all that flavor straight to your mouth. All you need to do is open wide!!Â
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 quart 1x
- Category: Dessert
- Cuisine: Japanese
Ingredients
Scale
- 1.5 cups milk
- 3 egg yolks
- 1.5 cups cream
- 15–20 grams hojicha leaves (3–4 heaping Tbsps)
- 100 grams sugar
Instructions
- Heat milk in a saucepan on medium low heat.
- Once the milk just starts to bubble, remove from heat.
- In a large heatproof bowl or cup, beat the egg yolks with the sugar until nice and fluffy.
- Gradually add about 1 cup of hot milk to the mixture while continuously whisking.
- Add the entire mixture back to the saucepan while whisking and heat until 165-170 degrees.
- Turn off heat and whisk in tea. Allow to steep (covered) at least 30 minutes if using whole leaves or 10 minutes if using powdered.
- After steeping, strain using a nutmilk bag for the powder or fine mesh strainer for the leaves. Add the cold cream to a heat/cold proof bowl (plastic or stainless steel) and place in an ice water bath.
- Stir occasionally to expedite cooling.
- Once cooled, pour into your ice cream maker and follow the manufacturer instructions to churn