Save Hojicha ice cream is a sophisticated and refreshing dessert that captures the unique essence of Japanese roasted green tea. With its creamy texture and elegant flavor profile, this ice cream offers a perfect balance of nutty and caramel-like notes, making it a standout choice for those seeking a modern twist on a classic treat.
Save By steeping premium loose leaf tea directly into a simmering dairy base, you unlock the full depth of the roasted leaves. This method, combined with a carefully tempered egg yolk mixture, creates a luxurious custard that serves as the foundation for an unforgettable frozen dessert.
Ingredients
- Dairy: 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk
- Tea: 3 tbsp hojicha loose leaf tea (or 4 hojicha tea bags)
- Egg Mixture: 4 large egg yolks, 2/3 cup (130 g) granulated sugar, 1 pinch fine sea salt
Instructions
- 1. Heat the Base
- In a saucepan, combine the milk and heavy cream. Heat over medium until steaming but not boiling.
- 2. Steep the Tea
- Add the hojicha tea. Reduce heat to low, cover, and steep for 10 minutes.
- 3. Strain
- Strain the mixture through a fine sieve, pressing the tea to extract maximum flavor. Return the infused milk to the saucepan.
- 4. Whisk Eggs
- In a separate bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
- 5. Temper
- Slowly pour about 1 cup of the warm hojicha mixture into the yolks, whisking constantly to temper.
- 6. Combine
- Pour the yolk mixture back into the saucepan with the remaining hojicha milk.
- 7. Cook Custard
- Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C).
- 8. Chill
- Strain the custard into a clean bowl. Let cool, then cover and refrigerate for at least 4 hours or until completely chilled.
- 9. Churn
- Churn the mixture in an ice cream maker according to manufacturers instructions.
- 10. Freeze
- Transfer to an airtight container and freeze for at least 2 hours before serving.
Zusatztipps für die Zubereitung
If loose leaf tea is unavailable, you can use 2 tablespoons of hojicha powder. Whisk it directly into the milk during the heating phase for a seamless infusion. For the best consistency, ensure your custard is thoroughly chilled before it enters the ice cream maker.
Varianten und Anpassungen
For an extra boost of sweetness, try swirling in a drizzle of sweetened condensed milk during the final minutes of churning. This adds a rich, milky dimension that complements the toasted tea notes perfectly.
Serviervorschläge
Garnish each scoop with toasted sesame seeds for a savory crunch. For a complete Japanese-inspired platter, serve alongside soft mochi or fresh seasonal fruit. Each serving contains approximately 310 calories, 22g of fat, 25g of carbohydrates, and 5g of protein.
Save This homemade Hojicha ice cream is a wonderful way to enjoy the deep, earthy flavors of roasted green tea in a refreshing format. Whether served as a palate cleanser or the star of the show, its unique character is sure to impress.
Recipe Questions & Answers
- → What makes hojicha different from other green teas?
Hojicha is roasted green tea that develops nutty, caramel-like flavors through the roasting process. Unlike steamed green teas, hojicha has lower caffeine and a reddish-brown color with earthy, toasty notes that shine beautifully in creamy applications.
- → Can I make this without an ice cream maker?
Yes, though the texture will be less smooth. Pour the chilled custard into a shallow container, freeze for 45 minutes, stir vigorously with a fork to break up crystals, and repeat every 30-45 minutes until firm (about 3-4 hours total).
- → How long should I steep the hojicha in the cream?
Steep for 10 minutes over low heat, covered, to extract maximum flavor. Longer steeping can make the taste bitter, while shorter time won't capture hojicha's full roasted complexity. Press the leaves when straining to release all the infused cream.
- → What temperature should the custard reach?
Cook until the mixture reaches 170-175°F (77-80°C), thickening enough to coat the back of a wooden spoon. This temperature properly pasteurizes the eggs while creating a stable base that won't separate during freezing.
- → How should I store homemade hojicha ice cream?
Keep in an airtight container in the freezer for up to 2 weeks. For best texture, let soften 5-10 minutes before serving. Place parchment paper directly on the surface to prevent ice crystals from forming.
- → What toppings pair well with hojicha ice cream?
Toasted sesame seeds add crunch and complement the nutty notes. Sweetened condensed milk drizzle enhances caramel flavors. Fresh fruit like strawberries or peeled Japanese pear provides contrast, while mochi adds authentic texture.