No-Churn Hojicha Ice Cream
A simple no-churn recipe for rich and flavourful roasted green tea ice cream.
Servings 2 pints
Ingredients
- 4 Tbsp 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 tsp vanilla extract
Instructions
If using hojicha powder:
- 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.
If using hojicha tea bags:
- 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.
Notes
Using a hojicha powder will produce a more intense and rich taste compared to using tea bags.