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Homemade Hojicha Ice Cream (Roasted Green Tea Flavor)

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By Yuto Omura
https://sudachirecipes.com
This delicious and unique handmade ice cream is flavored with a Japanese roasted green tea called "Hojicha" which gives it a slightly smokey, nutty taste with hints of caramel. It's seriously good and a must try for tea lovers!
Cook Time15 minutes
Chilling Time6 hours
Total Time6 hours 15 minutes
Course Sweets and Desserts
Cuisine Japanese
Servings 6 servings
Cook Time: 15 minutes
Chilling Time: 6 hours
Total Time: 6 hours 15 minutes
Course: Sweets and Desserts
Cuisine: Japanese
Servings: 6 servings

Ingredients 
 

  • 200 ml whole milk
  • 3 teabags roasted green tea (hojicha) 1 tea bag = 3g loose tea
  • 2 pasteurized egg yolk
  • 75 g sugar
  • 1 tsp cornstarch
  • 200 ml heavy cream

Instructions 

  • Add 200 ml whole milk and 3 teabags roasted green tea to a saucepan. Leave them to steep while you prepare your other ingredients.
    Adding tea bags and milk to a pan
  • Whisk 2 pasteurized egg yolk, 75 g sugar and 1 tsp cornstarch together in a heatproof bowl.
    Mixed egg yolks, sugar and corn starch
  • Heat up the pan of milk and stir the tea around to help release the flavor. Don't let it to boil.
    Heating milk in a pan with hojicha tea bags
  • When you start to see tiny bubbles appear around the edges of the pan, add 200 ml heavy cream.
    adding cream to the pan
  • 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. Use tongs to squeeze the teabags.
    removing tea bags from pan
  • 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
  • Gradually pour the rest of the milk and cream into the bowl while whisking.
    gradually adding milk/cream to egg mixture
  • 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
  • Stir continuously on a low heat until it thickens into a custard consistency.
    Heated until custard consistency
  • Transfer it to a loaf tin/metal 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
  • Allow the mixture to cool down, speed up the process by placing the container in a casserole dish with ice.
    cooling ice cream with ice cubes around the edge
  • 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
  • After the final churn, freeze for 3-4 hours.
    freezing for 3-4 hours
  • 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 pour the mixture through a fine mesh strainer to remove it.
Using wide containers rather than tall ones will help it freeze faster!
If you double or triple the recipe, setting time will take longer. Distribute between 2-3 containers to keep the freezing time the same.
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!