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Hojicha Ice Cream, styled to show the recipe's intended texture, color, and serving presentation

Dessert recipe

Hojicha Ice Cream with Roasted Tea

A practical, source-aware recipe for hojicha ice cream, with the history kept close to the method.

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Hojicha Ice Cream, presented as a food-focused editorial visualization by The Foods That Shaped Us.

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

Hojicha Ice Cream

A practical, source-aware recipe for hojicha ice cream, with the history kept close to the method.

Prep
25 min
Cook
15 min
Yield
1 litre
Difficulty
Moderate

Ingredients

  • 20 g loose-leaf hojicha
  • 500 ml whole milk
  • 250 ml double cream
  • 120 g sugar
  • 5 egg yolks
  • 1/4 tsp salt

Method

  1. Infuse for Hojicha Ice Cream, showing the ingredients and preparation at this stage
    Step 1: Infuse for Hojicha Ice Cream.
    1

    Infuse

    Warm milk and cream, add hojicha, cover, and steep for 12 minutes. Strain.

  2. Make the custard for Hojicha Ice Cream, showing the ingredients and preparation at this stage
    Step 2: Make the custard for Hojicha Ice Cream.
    2

    Make the custard

    Whisk yolks and sugar, temper with warm dairy, and cook gently until the custard coats a spoon.

  3. Chill for Hojicha Ice Cream, showing the ingredients and preparation at this stage
    Step 3: Chill for Hojicha Ice Cream.
    3

    Chill

    Add salt and chill completely for at least 6 hours.

  4. Churn for Hojicha Ice Cream, showing the ingredients and preparation at this stage
    Step 4: Churn for Hojicha Ice Cream.
    4

    Churn

    Churn in an ice-cream machine and freeze until scoopable.

Storage

Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.

Allergens

Milk, Egg

Why this dish belongs here

The history behind the method

Hojicha developed in twentieth-century Japan through roasting tea stems and leaves; ice cream is a later pairing.

Explore the ingredients

Hojicha historyMilk historyTea history

Trend and context sources

  1. [1]Flavor Forecast 2026 — McCormick
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

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