Houjicha Ice Cream
This Community Recipe was uploaded by the user chocfriday.
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Roasted green tea icecream. Something different from the usual green tea
- 130 g sugar
- 25 g grounded houjicha tea leaves
- 500 ml heavy cream
- 5 egg yolks
- 250 ml whole milk
Warm the milk, 250ml cream, sugar and grounded tea leaves in a medium sauce pan. Cover, remove from the heat and steep at room temperature for one hour.
Rewarm the infused milk and pour the remaining cream into a large bowl and set a fine mesh strainer on top.
In a separate bowl, whisk the egg yolks until pale. Temper the egg yolks by pouring the milk mixture while whisking constantly. Replace back into the saucepan.
Stir the mixture constantly over medium heat with a spatula scraping as you stir. Once the mixture has thicken and coats the spatula, remove from heat and pour the custard through the strainer.
Press in the tea leaves to get the maximum flavour; it is fine if the finely grounded tea leaves gets into the icecream base. Discard the tea leaves and chill the mixture thoroughly in the refrigerator. Freeze according to manufacturers's instructions in your ice cream maker
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