Hojicha Ice Cream

A recipe for Hojicha Ice Cream. This rich and creamy treat is infused with Hojicha (roasted green tea leaves) for a light, toasted flavor.

Course Dessert

Cuisine Japanese

Keyword asia, asian, dessert, green tea, hojicha, ice cream, Japan, Japanese, tea

Prep Time 15

Cook Time 15

Resting Time: 8

Total Time 8 30

Servings 4 Servings

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.