Hojicha Ice Cream (Print Page)

Creamy frozen dessert with roasted Japanese green tea flavors, nutty aroma, and smooth custard base.

# What You Need:

→ Dairy Base

01 - 2 cups whole milk
02 - 1 cup heavy cream

→ Tea Infusion

03 - 3 tablespoons hojicha loose leaf tea (or 4 tea bags)

→ Custard Base

04 - 4 large egg yolks
05 - 2/3 cup granulated sugar
06 - Pinch of salt

# Directions:

01 - Combine milk and heavy cream in a medium saucepan. Heat over medium heat until steaming but not boiling, stirring occasionally to prevent scorching.
02 - Remove saucepan from heat and add hojicha tea leaves. Cover and steep for 10 minutes to extract roasted, nutty flavor.
03 - Pour mixture through a fine mesh sieve, pressing firmly on tea leaves to extract maximum flavor. Discard spent tea leaves and return infused liquid to saucepan.
04 - Whisk egg yolks, granulated sugar, and salt in a separate mixing bowl until mixture becomes pale yellow and thickened.
05 - Slowly drizzle 1 cup of warm hojicha mixture into egg yolks while whisking continuously. Gradually add remaining liquid to prevent curdling.
06 - Return mixture to saucepan. Cook over low heat, stirring constantly with a wooden spoon, until custard thickens and coats the back of the spoon, about 6 to 8 minutes. Do not let mixture boil.
07 - Pour custard through fine mesh sieve into clean bowl. Let cool to room temperature, then cover surface directly with plastic wrap. Refrigerate for at least 3 hours or overnight.
08 - Process chilled custard in ice cream maker according to manufacturer's instructions until thick and creamy.
09 - Transfer churned ice cream to airtight container. Freeze for at least 1 hour to firm before scooping. Serve topped with toasted sesame seeds or black sugar syrup if desired.

# Expert Tips:

01 -
  • The roasted, nutty flavor of hojicha creates an incredibly sophisticated ice cream that feels like a special occasion dessert
  • Its naturally gluten free and vegetarian, making it perfect for sharing with friends who have dietary restrictions
02 -
  • Never rush the steeping time or skip it, because that 10 minute infusion is what creates the authentic hojicha flavor that makes this recipe special
  • If your custard starts to curdle even slightly during cooking, immediately pour it through the sieve and whisk vigorously to save it
03 -
  • Place your ice cream canister in the freezer for at least 24 hours before making this recipe, because a properly frozen canister is the secret to achieving that professional smooth texture
  • Always taste your custard before churning and adjust with a pinch more salt if needed, since proper seasoning now means better flavor later

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