How to make sweet, smooth and toasty "hojicha" Japanese roasted tea ice cream by hand! (No ice cream machine.)
- 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
- 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.
- Whisk 2 egg yolks, 75g sugar and 1 tsp corn starch together in a heatproof bowl.
- Heat up the pan of milk and stir the tea bags around to help release the flavour. Don't allow it to boil.
- When you start to see tiny bubbles around the side, add 200ml heavy cream.
- 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.)
- 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.
- Gradually pour the rest of the milk and cream into the bowl while whisking.
- Once well incorporated, pour the mixture back into the sauce pan. Pour it through a sieve to catch any lumps.
- Stir continuously on a low heat until it thickens into a custard consistency.
- 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.)
- Allow the mixture to cool down, I like to speed up the process by placing the container in a casserole dish with ice.
- Once it's cool, put it in the freezer and whisk every 30 minutes for 3 hours. (6 times in total)
- After the final churn, freeze for 3-4 hours.
- Enjoy! (After 4 hours or so, it will need 5-10 minutes on the counter top to soften before serving.)
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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