Hojicha Soft Serve
This hojicha soft serve delivers a toasty roasted tea flavor wrapped in a smooth creamy frozen base. It captures the cozy warmth of Japanese hojicha in a cool refreshing dessert.
Silky roasted hojicha ice cream churned into a soft swirl with deep caramel tea notes.
Nutrition per serving
Ingredients
base
flavoring
Instructions
Make the Hojicha Custard Base
In a medium saucepan warm the heavy cream and whole milk over medium heat until just steaming. Whisk in the hojicha powder until fully dissolved with no lumps. Remove from heat.
Temper the Egg Yolks
In a bowl whisk egg yolks and sugar together until pale and thick. Slowly pour a ladleful of the warm hojicha cream into the yolks while whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan.
Cook the Custard
Return the saucepan to medium-low heat and stir constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon, about 8 minutes. Do not let it boil. Stir in vanilla, salt, and condensed milk. Strain through a fine mesh sieve.
Chill and Churn
Let the custard cool to room temperature then refrigerate for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions until it reaches a soft serve consistency, about 20 to 25 minutes.
Serve Immediately
Transfer the soft serve to a piping bag fitted with a large star tip and pipe into cones or cups in a swirling motion. Dust with a little extra hojicha powder and serve right away for best texture.
Substitutions
Common mistakes
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