Hojicha (Roasted Matcha) Ice Cream
Rich and creamy ice cream made with Hojicha
Equipment
- Ice cream maker
Ingredients
- 4 Egg yolk
- 30 g (2 tbsp) Granulated sugar
- 360 g (1 1/2 cups) Whole milk
- 50 g (1/4 cup) Granulated sugar
- 33 g (1/3 cup) Non fat dry milk powder
- 22 g (3 tbsp + 1 tsp) Hojicha Roasted Matcha powder
NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.
Instructions
- In a bowl, mix the egg yolks and 30g of granulated sugar until the sugar gets blended completely.
- In a small saucepan, combine and warm the milk, 50g of granulated sugar, and non fat dry milk powder. (Do not boil)
- Once warm, remove from the heat and slowly pour it into the egg yolk mixture and mix well.
- Scrape the warmed egg yolk and milk mixture back into the saucepan and cook on a low heat, stirring continuously with a heatproof spatula unitl the custard thickens and leaves a trail on the spatula when you drag a finger across it.
- Remove from the heat and immediately strain the custard into a bowl with ice bath. Keep stirring the custard until it completely becomes cold. Put it into the refrigerator for 6 hours or so.
- Add Hojicha (Roasted Matcha) powder into the custard and blend well. Pour the Hojicha ice cream base into an ice cream machine.
- Let the ice cream machine churn until it becomes thick and creamy.
Notes
*Make sure to cook the custard completely. Raw egg yolks occasionally can cause food poisoning due to the salmonella contamination. *If Hojicha (Roasted Matcha) powder gets clumpy, strain it through a sieve before churning in the ice cream machine.