Spring is here! That means I’m starting to make ice cream again. The weather has also been sunny and gorgeous which is perfect for ice cream. I received a sample of hojicha powder from the Fancy Food Show in January, and I was sort of at a loss on what to make with it. So a few weeks ago, I was eating dessert with my bestie Joanna, and I was like I have no idea what to do with my hojicha powder, and she’s like why not ice cream? I was like YES. I’ve already made matcha ice cream so why not hojicha ice cream? This hojicha ice cream recipe is seriously one of my favorites because it’s not too sweet and the toasty taste of the hojicha is so magical. Hojicha also has less caffeine than regular matcha!
What is hojicha?
The interesting thing about hojicha is that it’s actually green tea. Most people don’t know that because hojicha is brown, not the signature green color of matcha. The difference is hojicha is made by roasting green tea leaves over charcoal which results in the brown color. Usually, green tea is steamed. Preparing the tea this way reduces the caffeine. That’s why hojicha is commonly served after dinner or before sleeping.
Ingredients, Substitutions & Adjustments
- Hojicha powder – This is ingredient that adds the hojicha flavor and color to the ice cream. I get mine from Hojicha Co.
- Whole milk & Heavy Cream – Adds creaminess and richness to the ice cream.
- Vanilla extract – Adds flavor to the ice cream. You can substitute with an equal amount of vanilla paste or 1 vanilla bean. I highly recommend vanilla paste for better flavor.
- Egg yolks – Egg yolks add richness and creaminess to the ice cream.
- Sugar – White sugar adds sweetness to this recipe.
Making my hojicha ice cream
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. Mix sugar and egg yolks in a small bowl. Add a 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.
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. Let the cream mixture cool for 30 minutes to room temperature. Put it in the fridge to cool completely (6-8 hours). Pour the custard into the ice cream maker and churn for 15-20 minutes. Pour the ice cream into a freezer safe container and freeze for 3-4 hours or overnight.
Tips on how to make the perfect hojicha ice cream
Temper your eggs
Just like in creme brûlées, it is important to temper your eggs for the cream. Add 1/4 cup of hot cream to your egg and sugar mixture. Whisk until everything is well combined and no white streaks remain. Now, it is safe to add your egg mixture to the hot cream.
Make sure your cream is cold before churning
You will get better results if your cream is cold. Put your finished cream into the refrigerator for 20-30 minutes to cool it down before adding it to the ice cream machine.
Be careful not to over churn
The maximum amount of time you should churn your ice cream is 20 minutes. The more you churn your ice cream, the harder it becomes. A done ice cream will have the consistency of something slightly harder than soft serve.
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Hojicha Ice Cream
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 1 tbsp hojicha powder
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 5 egg yolks
Instructions
- 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.
- 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.
- 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.
- Let the cream mixture cool for 30 minutes to room temperature. Cover and put it in the fridge to cool completely (6-8 hours).
- Pour the custard into the ice cream maker and churn for 10-15 minutes until it is the texture of frozen yogurt.
- 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.
Notes
- Temper your eggs – Just like in creme brûlées, it is important to temper your eggs for the cream. Add 1/4 cup of hot cream to your egg and sugar mixture. Whisk until everything is well combined and no white streaks remain. Now, it is safe to add your egg mixture to the hot cream.
- Make sure your cream is cold before churning – You will get better results if your cream is cold. Put your finished cream into the refrigerator for 20-30 minutes to cool it down before adding it to the ice cream machine.
- Be careful not to over churn – The maximum amount of time you should churn your ice cream is 20 minutes. The more you churn your ice cream, the harder it becomes. A done ice cream will have the consistency of something slightly harder than soft serve.
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by Becca Du