Hojicha Ice Cream Recipe (ほうじ茶アイス)
Deeply roasted and rich homemade hojicha ice cream bursting with roasted green tea flavor. This recipe is extra creamy and decadent, and it’s really easy to make at home.
Ingredients
- 1 cup whole milk (250 grams)
- ½ cup heavy cream (140 grams)
- 1 ½ tablespoons hojicha powder (8 grams)
- 1 medium egg
- 1 medium egg yolk
- ⅓ cup granulated sugar (70 grams)
- pinch of salt
- ½ teaspoon vanilla extract, optional
Instructions
- In a medium-sized mixing bowl add the eggs and salt. Use a hand mixer to whip the eggs until frothy. Gradually sprinkle in the sugar while continuously mixing, until the mixture becomes pale and fluffy.
- In a saucepan over medium fire, heat the milk and heavy cream until it begins to bubble. If you have a kitchen thermometer, it should reach a maximum temperature of 180°F (80°C).
- In a separate small bowl, sift the hojicha powder to remove any lumps. Pour 2-3 tablespoons of the hot milk onto the houjicha powder and whisk well using a bamboo or electric whisk.
- Pour the remaining hot milk over the eggs, mixing well to combine. Return mixture to the stove, cooking over low heat whilst mixing continuously. It should take about 5 minutes for the eggs to temper. If using a thermometer, it should be a maximum 180°F (80°C).
- Remove the mixture from heat and let it cool for approximately 10-15 minutes or until it reaches the previous temperature of180°F (80°C).
- Pour the houjicha mixture through a sieve into the liquid mixture, whisking well to combine.
- Allow the ice cream base to cool completely, then refrigerate for at least 2-3 hours or preferably overnight.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Churning time can vary, but it typically takes around 30-45 minutes until the ice cream reaches a oft-set consistency.
- Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Freeze for a minimum of 4-6 hours or until firmly set.
Notes
- Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 6 servings (2 small scoops per serving).
- Storing: keep in the freezer in an airtight container for up to 2-3 weeks. Consume within a few days for the best texture.
Nutrition
Calories: 186kcal
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