Roasted Green Tea "Hojicha" Ice Cream

By Sudachi · 240 min

Ingredients

Instructions

1. Put your container in the freezer before you start.
2. Add the whole milk and hojicha to a saucepan, stir well and let it steep while you prepare the rest.
3. Whisk the egg yolks, sugar and cornstarch in a heatproof bowl until pale and creamy.
4. Heat the milk mixture over low to medium-low heat. When small bubbles form around the edge, add the cream. Do not let it boil.
5. Keep heating until small bubbles appear around the edge again, then remove from the heat. If you used loose tea, strain the mixture 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 through a sieve back into the saucepan. Cook on low, stirring constantly and scraping the bottom, until it thickens enough to coat the back of a spoon.
8. Pour into a metal container, press plastic wrap onto the surface and let it 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 3-4 hours (6 hours for larger batches).
11. Let it rest on the counter for 5-10 minutes before scooping. Optionally, sprinkle a pinch of hojicha powder on top.

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

More recipes with

EggMilkCreamHeavy cream