Rich, creamy ice cream infused with roasted Japanese green tea offering nutty, caramel notes and elegant sophistication.
# Step-by-Step Directions:
01 - In a saucepan, combine the milk and heavy cream. Heat over medium until steaming but not boiling.
02 - Add the hojicha tea. Reduce heat to low, cover, and steep for 10 minutes.
03 - Strain the mixture through a fine sieve, pressing the tea to extract maximum flavor. Return the infused milk to the saucepan.
04 - In a separate bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
05 - Slowly pour about 1 cup of the warm hojicha mixture into the yolks, whisking constantly to temper.
06 - Pour the yolk mixture back into the saucepan with the remaining hojicha milk.
07 - Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, approximately 170 to 175 degrees Fahrenheit.
08 - Strain the custard into a clean bowl. Let cool, then cover and refrigerate for at least 4 hours or until completely chilled.
09 - Churn the mixture in an ice cream maker according to manufacturer's instructions.
10 - Transfer to an airtight container and freeze for at least 2 hours before serving.
