Hojicha Ice Cream Without a Machine

Hojicha is a roasted Japanese green tea. Its toasted note stays noticeable in sweet cream ice cream if you spread the powder evenly before freezing. This version uses about 5 tsp (10 g) tea, about 1 1/4 cups (300 ml) cream, and 7 oz (200 g) sweetened condensed milk. Allow 6 hours 25 minutes for six dishes, including 6 hours in the freezer.

We whip the cream to soft peaks: if too firm, it folds into the condensed milk less easily and may turn grainy. Six hours in the freezer are part of this ice cream; other hojicha desserts also include baked and chilled options.

• Preparation 15 minutes
• Freezing 6 hours
• Rest 10 minutes
• Total time 6 hours 25 minutes
• Servings 6 dishes
• Tools two bowls, a fine sieve, an electric mixer, a spatula, a shallow lidded container of about 4 1/4 cups (1 l), and an ice cream scoop

Ingredients for six dishes of hojicha ice cream

• about 1 1/4 cups (300 ml) very cold heavy cream
• 7 oz (200 g) sweetened condensed milk
• about 5 tsp (10 g) powdered hojicha

Mix the powder and freeze the ice cream

1. Pour about 1 1/4 cups (300 ml) very cold cream into a bowl.
2. Whip the cream with an electric mixer until it forms soft peaks.
3. Pour 7 oz (200 g) sweetened condensed milk into a second bowl.
4. Sift about 5 tsp (10 g) powdered hojicha over the condensed milk.
5. Mix until the base is smooth.
6. Fold one-third of the whipped cream into this base.
7. Fold in the remaining cream with a spatula.
8. Pour the mixture into the freezer-safe container.
9. Smooth the surface with the spatula.
10. Close the container with its lid.
11. Freeze for at least 6 hours.
12. Let rest at room temperature for 10 minutes.
13. Make six dishes of scoops with the ice cream scoop.

A shallow container helps the center set. Sift the hojicha before mixing it with condensed milk: clumps would remain visible in the frozen ice cream. We serve the base as it is to keep the roasted tea in the foreground.

Which hojicha works without steeping?

Here we choose Hojicha Terre in powdered form to mix directly into the condensed milk. A leaf version would need steeping, and the subtle notes of that brewed cup would be less distinct in sweet ice cream.

How should you serve this ice cream?

Let it rest for ten minutes at room temperature before scooping it into dishes.

Our tip. If the center still resists the scoop after a night in the freezer, let the container soften a little longer before making the scoops.

Allergens. Milk.