Hojicha Ice Cream
This hojicha ice cream recipe is one of my favorite flavors of all time.
Servings: 4 people
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 spoonful 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.
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.
Calories: 444kcal | Carbohydrates: 35g | Protein: 9g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 332mg | Sodium: 60mg | Potassium: 150mg | Sugar: 33g | Vitamin A: 1485IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg