Hojicha Ice Cream
This hojicha ice cream recipe is one of my favorite flavors of all time.
- Prep time
- 50 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup whole milk
- 1 cup heavy cream
- 1 tbsp hojicha powder
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 5 egg yolks
Instructions
- 1
Whisk together whole milk, heavy cream, hojicha powder, and vanilla extract in a small sauce pan. Heat over low heat until the milk is warm (about 5 minutes). Try some of the milk to test that the milk is warm. Turn off the heat.
- 2
Mix sugar and egg yolks in a small bowl. Add 1/4 cup of the hojicha milk mixture and whisk until it is well incorporated. This is called tempering. We are raising the temperature of the eggs so they don't cook when you combine them with the warm milk.
- 3
After tempering the egg yolks, add them to the milk mixture. Return them the mixture to the stove and heat the cream mixture until it reaches 170 degrees F.
- 4
Let the cream mixture cool for 30 minutes to room temperature. Cover and put it in the fridge to cool completely (6-8 hours).
- 5
Pour the custard into the ice cream maker and churn for 10-15 minutes until it is the texture of frozen yogurt.
- 6
Pour the ice cream into a freezer safe container and freeze for 3-4 hours or overnight. I find freezing it overnight yields the best results.