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three scoops of hojicha ice cream close up

"Hojicha" Roasted Tea Ice Cream (ほうじ茶アイス)


  • Author: Yuto Omura
  • Total Time: 3 hours 35 minutes
  • Yield: 6 servings 1x

Description

How to make sweet, smooth and toasty "hojicha" Japanese roasted tea ice cream by hand! (No ice cream machine.)


Ingredients

Scale
  • 200ml whole milk
  • 2-3 Hojicha tea bags (or 6-9g of loose tea)
  • 2 egg yolks
  • 75g sugar
  • 1 tsp corn starch
  • 200ml double cream

Instructions

  1. Add the 200ml cold whole milk and 2-3 teabags to a saucepan. (Use two for a mild taste and three for a stronger taste.) Leave them in there while you prepare your other ingredients.
    Adding tea bags and milk to a pan
  2. Whisk 2 egg yolks, 75g sugar and 1 tsp corn starch together in a heatproof bowl.
    Mixed egg yolks, sugar and corn starch
  3. Heat up the pan of milk and stir the tea bags around to help release the flavour. Don't allow it to boil.
    Heating milk in a pan with hojicha tea bags
  4. When you start to see tiny bubbles around the side, add 200ml heavy cream.
    adding cream to the pan
  5. Continue to heat on medium-low until the little bubbles start appearing around the edge again. Once they do, turn off the heat and remove the teabags. (I use tongs to squeeze the teabags.)
    removing tea bags from pan
  6. Temper the eggs and sugar mixture by adding a ladle of the hot milk/cream to the bowl and whisk it well. This prevents the egg chunks in the mixture.
    tempering the egg mixture
  7. Gradually pour the rest of the milk and cream into the bowl while whisking.
    gradually adding milk/cream to egg mixture
  8. Once well incorporated, pour the mixture back into the sauce pan. Pour it through a sieve to catch any lumps.
    pouring ice cream custard mixture through sieve
  9. Stir continuously on a low heat until it thickens into a custard consistency.
    Heated until custard consistency
  10. Transfer it to a loaf tin/container and cover the top with plastic wrap touching the surface. (This is to prevent a skin from forming.)
    placing plastic wrap on the surface of the cooling ice cream
  11. Allow the mixture to cool down, I like to speed up the process by placing the container in a casserole dish with ice.
    cooling ice cream with ice cubes around the edge
  12. Once it's cool, put it in the freezer and whisk every 30 minutes for 3 hours. (6 times in total)
    churning ice cream by hand
  13. After the final churn, freeze for 3-4 hours.
    freezing for 3-4 hours
  14. Enjoy! (After 4 hours or so, it will need 5-10 minutes on the counter top to soften before serving.)
    scooping hojicha ice cream with ice cream scoop

Notes

Don't allow the milk or cream to boil, this will effect the taste and texture. Keep it on a low heat, take your time.

If you make this recipe in the morning, it will be ready by the afternoon!

If the teabag breaks, do not fear! Just pass the mixture through a strainer to remove it.

Use wide containers rather than tall ones, it will freeze faster!

If you double or triple the recipe, use 2-3 containers.

Eat within 1-2 weeks for best taste and texture.

Try this recipe with other types of tea such as breakfast tea, earl grey or jasmine!

  • Prep Time: 3 hours 20 mins
  • Cook Time: 15 mins
  • Category: Sweets
  • Method: Simmering / Freezing
  • Cuisine: Japanese

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