Japanese · Dessert
Hojicha Roasted Tea Ice Cream
A no-churn Japanese-style ice cream built on hojicha, the roasted green tea with a deep toasty, almost cocoa-like aroma rather than the grassy edge of sencha. A hojicha-infused custard is folded through softly whipped cream and frozen until dense and scoopable, delivering the tea's smoky, nutty warmth in a cold, creamy base without any special equipment.
$1
15 minsPrep
8 minsCook
383 minsTotal
MediumLevel
Nutrition per serving
402Calories
5gProtein
33.6gFat
19.9gCarbs
19.6gSugar
0gFiber
168mgSodium
175mgChol
20.3gSat Fat
187mgPotassium
149mgCalcium
0.3mgIron
0.4mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Asahi Super Dry Beer
local
Hojicha Tea with Roasted Rice
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Warm the whole milk gently in a small saucepan over low heat until steaming, then stir in 4g of roasted hojicha (roasted green tea) powder and let it steep off the heat for 5 minutes to bloom the toasty aroma.
2
Set up a double boiler and whisk the egg yolk into the warm hojicha milk, cooking gently over the simmering water while stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 3-4 minutes; do not let it boil.
3
Strain the hojicha custard through a sieve into a bowl to remove any tea grit, then whisk in the condensed milk and salt until fully combined, and let cool to room temperature.
4
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks.
5
Gently fold the whipped cream into the cooled hojicha-condensed milk base in three additions, keeping as much air in the mixture as possible.
6
Pour the mixture into a small airtight freezer-safe tub, smooth the top, and cover.
7
Freeze for at least 6 hours or until firm, ideally overnight, before scooping into chilled bowls to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Heavy Cream, whipped to soft peaks
- 65g65g Condensed Milk, infused with hojicha powder
- 15g15g Whole Milk, warmed to infuse tea
- 15g15g Egg Yolk, whisked
- 0.5g0.5g Salt
