Cook Time: 15 mins
Chilling Time: 6 hours
Total Time: 6 hours 15 mins
Servings: 6
This creamy, custard-based ice cream recipe by Yuto from Sudachi is flavoured with the toasty depth of roasted Japanese hojicha tea.
Ingredients
- 200ml whole milk
- 9g Hojicha tea (approx 3 tea bags)
- 2 egg yolks
- 75g sugar
- 1tsp cornflour
- 200ml double cream
Method
- Before you start, place your container in the freezer. Add 200 ml whole milk and 9g roasted green tea (hojicha) to a saucepan and mix well. Leave them to steep while you prepare your other ingredients.
- Whisk 2 egg yolks, 75g sugar and 1tsp cornflour together in a heatproof bowl until pale and creamy.
- Place the saucepan on the stove and heat on low/medium-low. Stir occasionally, and when you start to see tiny bubbles appear around the edge, pour in 200ml double cream. Be careful not to let the mixture boil.
- Continue to heat until the little bubbles start appearing around the edge once more, then take the pan off the heat. If you used loose tea, strain the mixture into a heatproof bowl and wipe out the saucepan to use again later.
- Temper the eggs and sugar mixture by adding a few tablespoons of the hot milk/cream to the bowl while whisking.
- Gradually pour the rest of the hot milk mixture into the bowl while whisking continuously.
- Pour the mixture through a sieve and back into the sauce pan. Heat on low and stir continuously, scraping the bottom of the pan as you go to prevent it catching.
- Stir continuously on a low heat until it thickens into a custard consistency and coats the back of a spoon.
- Pour it into metal container and place cling film directly on the surface to prevent a skin from forming. Leave to cool to room temperature.
Speed up the cooling by placing the container in a larger container filled with ice. - Once it's cool, take your frozen container from the freezer and pour the mixture inside. Place it in the coldest part of your freezer and churn every 30 minutes for 3 hours, 6 times minimum.
- In the first hour you should be able to churn with a whisk. Switch to a spatula when it becomes too stiff to whisk, and scrape the bottoms and sides into the centre for even firming.
- After the final churn, freeze for 3-4 hours (6 hours for larger batches).
- Rest on the counter for 5-10 minutes before scooping. If you have hojicha powder, sprinkle a pinch on top for an extra burst of flavour. Serve and enjoy!
We’re thrilled to be collaborating with Yuto Omura from Sudachi Recipes to bring more authentic, approachable Japanese cooking to your kitchen. Be sure to explore Sudachi Recipes for even more inspiration and discover new ways to enjoy Japanese cuisine at home.
