Hojicha Ice Cream

4.64 from 11 ratings

This hojicha ice cream recipe is one of my favorite flavors of all time.

Prep Time50

Cook Time20

Resting Time6

Course: Dessert

Cuisine: Asian

Keyword: hojicha ice cream

Servings: people

Calories: 444kcal

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.

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.