# How To Make It:
01 - In a saucepan, combine milk and heavy cream. Heat over medium heat until steaming but not boiling.
02 - Add hojicha tea to the heated cream mixture. Reduce heat to low, cover, and steep for 10 minutes.
03 - Strain the mixture through a fine mesh sieve, pressing the tea to extract maximum flavor. Return the infused milk to the saucepan.
04 - In a separate bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
05 - Slowly pour about 1 cup of the warm hojicha mixture into the yolks, whisking constantly to temper and prevent scrambling.
06 - Pour the tempered yolk mixture back into the saucepan with the remaining hojicha milk, whisking to combine.
07 - Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and reaches 170 to 175 degrees Fahrenheit.
08 - Strain the custard into a clean bowl. Let cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.
09 - Transfer the chilled custard to an ice cream maker and churn according to manufacturer's instructions until soft serve consistency is achieved.
10 - Transfer the churned mixture to an airtight freezer container and freeze for at least 2 hours before serving.
