Hojicha Ice Cream Recipe (Roasted Green Tea Flavour)

By Sudachi · 270 min

Ingredients

Instructions

1. Put your container in the freezer before you start.
2. Add the 200 ml whole milk and 9 g roasted green tea (hojicha) to a saucepan, mix well and let it steep while you prepare the other ingredients.
3. Whisk the 2 pasteurized egg yolks, 75 g sugar and 1 tsp cornstarch in a heatproof bowl until pale and creamy.
4. Heat the milk mixture over low to medium-low heat, stirring now and then. When tiny bubbles appear around the edge, add the 200 ml heavy cream without letting it boil.
5. Keep heating until tiny bubbles appear around the edge again, then remove from the heat. If you used loose tea, strain into a heatproof bowl and wipe out the saucepan.
6. Whisk a few tablespoons of the hot mixture into the egg mixture, then slowly whisk in the rest.
7. Pour everything back through a sieve into the saucepan. Cook on low, stirring constantly and scraping the bottom, until thick enough to coat the back of a spoon.
8. Pour into a metal container, press plastic wrap onto the surface and cool to room temperature.
9. Pour the cooled mixture into the frozen container and place it in the coldest part of the freezer. Churn every 30 minutes for 3 hours, at least 6 times.
10. After the last churn, freeze for 3 to 4 hours (6 hours for larger batches).
11. Rest on the counter for 5 to 10 minutes before scooping.

Summarized from Sudachi's video. Watch it for the details.

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