Save Indulge in the sophisticated and earthy flavors of Japan with this homemade Hojicha Ice Cream. This elegant dessert features the nutty, caramel-like essence of roasted green tea, offering a creamy texture that is both refreshing and deeply satisfying for any palate.
Save Unlike traditional green tea, hojicha is roasted at high temperatures, which transforms its color to a beautiful reddish-brown and replaces grassiness with a toasted warmth. This process also lowers the caffeine content, making this ice cream an ideal treat for a relaxing evening.
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, Pinch of fine sea salt
Instructions
- Step 1
- In a saucepan, combine the milk and heavy cream. Heat over medium until steaming but not boiling.
- Step 2
- Add the hojicha tea. Reduce heat to low, cover, and steep for 10 minutes.
- Step 3
- Strain the mixture through a fine sieve, pressing the tea to extract maximum flavor. Return the infused milk to the saucepan.
- Step 4
- In a separate bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
- Step 5
- Slowly pour about 1 cup of the warm hojicha mixture into the yolks, whisking constantly to temper.
- Step 6
- Pour the yolk mixture back into the saucepan with the remaining hojicha milk.
- Step 7
- 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).
- Step 8
- Strain the custard into a clean bowl. Let cool, then cover and refrigerate for at least 4 hours or until completely chilled.
- Step 9
- Churn the mixture in an ice cream maker according to manufacturer's instructions.
- Step 10
- Transfer to an airtight container and freeze for at least 2 hours before serving.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth custard, always strain the mixture a second time after cooking. It is crucial to let the base chill thoroughly in the refrigerator before churning; this helps develop the flavor and results in a better frozen consistency.
Varianten und Anpassungen
If loose leaf tea is unavailable, you can use 2 tablespoons of hojicha powder. Whisk the powder directly into the milk and cream mixture to ensure it is fully incorporated without clumping.
Serviervorschläge
Enhance the presentation and flavor by garnishing your scoops with toasted sesame seeds or a light drizzle of sweetened condensed milk. For a complete Japanese-inspired dessert platter, serve alongside fresh seasonal fruit or soft mochi.
Save Mastering this Hojicha Ice Cream brings a touch of gourmet craftsmanship to your kitchen. With its balanced sweetness and aromatic toasted notes, it serves as a sophisticated finale to any dinner party or a refreshing afternoon treat.
Cooking Guide
- → What does hojicha ice cream taste like?
Hojicha ice cream features earthy, nutty notes with caramel-like sweetness from the roasted green tea. The flavor is deeper and less grassy than matcha, with subtle toffee undertones that pair beautifully with the creamy custard base.
- → Can I make this without an ice cream maker?
Yes, though the texture will be denser. Pour the chilled custard into a shallow container, freeze for 45 minutes, stir vigorously with a fork, and repeat every 30-45 minutes until frozen. This breaks up ice crystals for a smoother result.
- → How long does homemade hojicha ice cream last?
Properly stored in an airtight container, this ice cream maintains best quality for 1-2 weeks. Place parchment or wax paper directly on the surface before sealing to prevent ice crystals from forming.
- → What's the difference between hojicha and matcha?
Hojicha is roasted green tea with reddish-brown leaves and a mellow, nutty flavor. Matcha is shade-grown, ground into powder, and has a vibrant grassy taste. Hojicha's lower caffeine content makes it ideal for evening desserts.
- → Can I substitute the dairy ingredients?
Coconut cream and full-fat canned coconut milk work well for a vegan version, though the flavor profile shifts slightly. Cashew cream also creates a rich alternative. The custard step requires modification with cornstarch or arrowroot as a thickener instead of eggs.
- → Why does the custard need to chill before churning?
Chilling the custard for at least 4 hours allows the hojicha flavor to fully develop and mature. Cold temperature also ensures the ice cream maker freezes the mixture efficiently, creating smaller ice crystals and smoother texture.