No-Churn Hojicha Ice Cream

A simple no-churn recipe for rich and flavourful roasted green tea ice cream.

Course Dessert

Cuisine Asian, Japanese

Prep Time 30

Chilling Time 6

Total Time 6 30

Servings

Calories 95kcal

4 tablespoon hojicha powder sifted (or use 4 hojicha tea bags if you don't have access to powder)
320 ml heavy whipping cream 36%+ MF
120 ml sweetened condensed milk
2 teaspoon vanilla extract

Chill a mixing bowl and whisk in the refrigerator for at least 30 minutes prior to making.
Pour the cream and sifted hojicha powder into the chilled mixing bowl and whip until semi-stiff peaks.
Fold in the condensed milk, vanilla extract, and continue to whip until stiff peaks. Pour into a clean jars and freeze for at least 6 hours.

Heat heavy cream in a small saucepan over medium heat.
Bring to a low simmer and add in the 4 tea bags. Press the tea bags gently with a small spoon or spatula to release the tea into the cream.
Remove saucepan from heat and let steep for 5 minutes. Remove tea bags and discard.
Transfer the cream into a clean jar and let cool. Refrigerate a minimum of 4 hours.
Continue with the rest of the instructions above for making it with hojicha powder.

Using a hojicha powder will produce a more intense and rich taste compared to using tea bags.

Yield: appx 2 pints