Hojicha Ice Cream
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Hojicha Ice Cream
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A recipe for Hojicha Ice Cream. This rich and creamy treat is infused with Hojicha (roasted green tea leaves) for a light, toasted flavor.
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Ingredients
- 1 cup (240 milliliters) milk
- 1 cup (240 milliliters) heavy cream
- 2 tablespoons loose leaf Hojicha
- 1/2 cup (100 grams) granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
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Instructions
- In a medium saucepan, whisk together the milk and heavy cream over medium heat.
- Once hot, but not boiling, remove from heat and add the Hojicha leaves. Cover and allow to steep for 30 minutes.
- Strain the steeped milk and cream mixture into a bowl, pushing against the tea leaves with the back of a spoon or spatula to get out as much liquid as possible. Discard the leaves.
- Pour the strained milk and cream mixture back into the saucepan and place over medium-low heat.
- In a large bowl, whisk together the sugar and egg yolks.
- While continuing to beat the sugar and eggs, slowly pour in a tablespoon of the heated milk and cream.
- Once incorporated, slowly stream in and whisk another 1/2 cup (120 milliliters). Slowly pour the mixture back into the saucepan over medium-low heat while whisking.
- Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77-82˚C).
- Whisk in the vanilla extract, remove from heat, and transfer to a heat-safe bowl. Cover and refrigerate until well chilled, a few hours to overnight.
- Transfer the chilled mixture to an ice cream machine and churn according to manufacturer's instructions.
- Once thickened and creamy, transfer to a freezer-safe container and freeze until firm, about 2 hours.
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