Seriously, this is surprisingly delicious Hojicha ice cream.
Currently I have inexplicably craving Japanese sweets mainly because now it is appetite-autumn (Japanese way of saying). Unfortunately, this situation, however, does not allow me to go to Japan. So, I decided to make Hojicha ice cream using Hojicha powder, which is popular in Kyoto‘s Wagashi (Japanese confectionery) shops.
I am extremely excited about the taste of Japanese ice cream made from tea from Kyoto.
Well, as for the taste, it cannot be better! I mean, it was freaking delicious! The bitterness of the Hojicha, the fragrant aroma, and the fluffy texture, everything was amazing. It tastes like something you would eat in a Japanese confectionery store.
I was in a depressed mood because of the continuous rain, but this ice cream blew my gloomy mood away because of the authentic Japanese taste.
Here is the recipe.
It is quite easy and only takes 10 minutes to make. (Plus 5 hours to freeze)
- Fresh cream: 300ml (Recommended Økologisk Kremfløte: Rørosmeieriet)
- Sugar: 5g + 60g + 50g = 115g (Prepare separately)
- Eggs M-L size: 4 eggs
- 3 tablespoons of Hojicha powder = 25g
- Boiled water: 70ml
- Mug cup or small bowl (for mixing Hojicha powder and water)
- Bowl 2
How to make
1) In a bowl, whisk together the cream and 50g of sugar til soft-peak.
2) Put the Hojicha powder and 5g of sugar in a mug cup, pour 70ml of hot water and mix until the Hojicha powder is completely dissolved.
3) Crack the egg into a bowl and add 60g of sugar in several batches, whisking constantly until the egg becomes whiter and fluffy.
4. Add the melted Hojicha to the bowl of whisked egg and mix from the bottom so that the egg foam does not disappear.
5. Once mixed, add the whisked cream and scoop the mixture from the bottom with a rubber spatula. Stir gently without breaking the bubbles in the egg.
6. Pour the mixture into a container and place in the freezer to chill and harden. You do not need to mix in the middle of freezing process.
You can use brown or millet sugar to make the taste richer and healthier.
If you have a sweet tooth or love the taste of Japanese flavors, I recommend pouring Kuromitsu (black sugar syrup) and Kinako (soya powder) on top.
Here is the recipe for the black sugar syrup (Kuromitsu)
Brown sugar (dark brown sugar) 25g
25g normal white sugar
Hot water 50ml
How to make
1. Put the brown sugar and white sugar in a pot and pour the boiling water.
2. Put it on the heat and bring it down to a simmer, stirring occasionally.
3. When fine bubbles form all over and the syrup is lightly thickened, it is done.
Be careful not to boil it down too much, as it will become bitter.
We recommend enjoying this amazing ice cream with warm Japanese tea such as sencha.
Hojicha powder 80gkr169.00
Kabuse sencha Organic (60g)kr219.00