# Method:
01 - Combine heavy cream and whole milk in a saucepan. Heat over medium heat until steaming but not boiling.
02 - Add hojicha tea to the heated milk mixture. Reduce heat to low, cover, and steep for 10 minutes to infuse flavor.
03 - Pour the mixture through a fine mesh sieve, pressing the tea leaves to extract maximum flavor. Return the infused milk to the saucepan.
04 - In a separate bowl, whisk together egg yolks, granulated sugar, and fine sea salt until pale and slightly thickened.
05 - Slowly pour approximately 1 cup of the warm hojicha mixture into the yolks while whisking constantly to prevent scrambling.
06 - Pour the tempered yolk mixture back into the saucepan with the remaining hojicha milk, stirring gently 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, reaching 170-175 degrees Fahrenheit.
08 - Strain the custard into a clean bowl. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours until completely chilled.
09 - Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions until soft serve consistency is achieved.
10 - Transfer the churned ice cream to an airtight freezer container and freeze for at least 2 hours before serving.
