Hojicha Ice Cream
A no-churn ice cream infused with hojicha, roasted Japanese green tea powder, for a toasty, malted flavor without the grassy bitterness of matcha. Plan ahead: freeze at least 6 hours, or overnight, until firm.
Ingredients
- 2 cups heavy cream
- 1 can sweetened condensed milk (14 oz can)
- 1/4 cup hojicha powder (roasted green tea)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
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1
In a large chilled bowl, whip 2 cups heavy cream with an electric mixer until stiff peaks form, 2 to 3 minutes.
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2
In a separate bowl, whisk together 1 can sweetened condensed milk (14 oz can), 1/4 cup hojicha powder (roasted green tea), 1 tsp vanilla extract, and 1/4 tsp salt until smooth and evenly tan colored, with no dry streaks of powder remaining.
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3
Fold about one third of the whipped cream into the hojicha mixture to lighten it, then gently fold in the remaining whipped cream in two more additions until no white streaks remain.
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4
Pour the mixture into a freezer-safe loaf pan or airtight container, smooth the top, and press a piece of plastic wrap directly onto the surface.
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5
Freeze at least 6 hours, or overnight, until firm before scooping and serving.