Hojicha Ice Cream Recipe (Roasted Green Tea)

Heavy cream: Provides a rich and creamy texture to the ice cream.

Whole milk: Balances the richness of the heavy cream and helps achieve the perfect consistency.

Hojicha powder: Adds a unique, roasted flavor to the ice cream.

Sugar: Sweetens the ice cream and helps achieve a smooth texture.

Egg yolks: Contribute to the creaminess and help thicken the ice cream base.

When whisking the egg yolks and sugar, ensure you achieve a pale and thick consistency. This step is crucial for creating a smooth and creamy custard base. Whisking thoroughly incorporates air, which helps in achieving a lighter texture in the final ice cream.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream and adds a subtle coconut flavor.

• whole milk - Substitute with almond milk: Almond milk is a lighter alternative that can still provide a creamy base for the ice cream.

• hojicha powder - Substitute with matcha powder: Matcha powder offers a similar green tea flavor, though it is less roasted and more vibrant.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and adds a unique flavor profile to the ice cream.

• egg yolks - Substitute with cornstarch: Cornstarch can be used as a thickening agent to achieve a similar creamy consistency without the use of eggs.

• Ensure your hojicha ice cream is stored in an airtight container to prevent it from absorbing any unwanted odors from the freezer.
• Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This helps to prevent ice crystals from forming and keeps the texture smooth and creamy.
• Label the container with the date you made the ice cream. Homemade ice cream is best enjoyed within 1-2 weeks for optimal flavor and texture.
• Store the ice cream in the coldest part of your freezer, typically the back, to maintain a consistent temperature and prevent it from melting and refreezing, which can cause ice crystals.
• When ready to serve, let the hojicha ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
• If you notice any ice crystals forming on the surface, you can gently scrape them off before serving to maintain the best texture.
• For long-term storage, consider dividing the ice cream into smaller portions. This way, you only need to defrost what you plan to eat, keeping the rest frozen and fresh.
• Avoid storing the ice cream near foods with strong odors, such as garlic or onions, as it can absorb these smells and affect the flavor.
• If you don't have an airtight container, you can use a freezer-safe bag. Just make sure to remove as much air as possible before sealing to prevent freezer burn.
• For an extra touch, you can add a layer of parchment paper or wax paper between the ice cream and the lid of the container to further protect it from air exposure.

• Allow the hojicha ice cream to sit at room temperature for about 5-10 minutes. This will soften it slightly and make it easier to scoop.
• If you prefer a quicker method, place the container of hojicha ice cream in the microwave on the defrost setting for 10-15 seconds. Be cautious not to overheat, as this can cause the ice cream to melt unevenly.
• For a more controlled approach, use a warm water bath. Fill a large bowl with warm water and place the container of hojicha ice cream in the water for a few minutes, ensuring the water level is below the lid to prevent water from seeping in.
• If you have a blowtorch, you can gently warm the surface of the hojicha ice cream by passing the flame over it quickly. This method is best for achieving a slightly melted, creamy texture on the top layer.
• For a gourmet touch, scoop the hojicha ice cream into individual serving bowls and let them sit at room temperature for a few minutes. This will allow the flavors to bloom and the texture to soften naturally.

• Saucepan: Used to heat the milk and heavy cream until they start to steam.

• Whisk: Essential for whisking in the hojicha powder and for combining the egg yolks and sugar.

• Mixing bowl: Used to whisk together the egg yolks and sugar until pale and thick.

• Fine-mesh sieve: Helps to strain the mixture to ensure a smooth texture by removing any lumps or undissolved particles.

• Ice cream maker: Churns the mixture to create a creamy and smooth ice cream texture.

• Container: Used to store the churned ice cream in the freezer until it becomes firm.

• Spatula: Handy for stirring the mixture constantly while it thickens and for transferring the mixture.

• Measuring cups: Necessary for accurately measuring the heavy cream, whole milk, and sugar.

• Measuring spoons: Used to measure the hojicha powder precisely.

• Thermometer: Optional but useful for ensuring the mixture reaches the right temperature without overheating.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This minimizes interruptions during cooking.

Use a blender: Blend the hojicha powder with the milk and cream for a smoother mixture, saving time on whisking.

Chill quickly: Place the custard mixture in a shallow dish to cool faster before refrigerating.

Pre-chill the ice cream maker: Ensure your ice cream maker bowl is thoroughly frozen to speed up the churning process.

Batch process: Make a double batch and freeze extra for future use, reducing prep time for the next craving.