00:06Hi everyone, it's Yuto from SachiRecipes.com and today I'm going to show you how to make
00:12a creamy and delicious Hojicha roasted green tea ice cream.
00:16This recipe is unchurned, so you won't need an ice cream machine.
00:22First, let's go over the ingredients.
00:24For 6 servings, you'll need 2-3 teabags of Hojicha if you're using loose tea, that's
00:30about 69g, 200ml of whole milk, 2 egg yolks, 75g of sugar, 1tsp of cornstarch, 200ml of
00:43double cream.
00:45First, we're going to take a small pan and add the teabags and milk.
00:49I do this first so it has extra time to soak.
01:05Next we're going to prepare the other ingredients.
01:11Take a heat proof bowl and add 2 egg yolks, 75g of sugar and 1tsp of cornstarch.
01:19Just mix it well.
01:20So, I'll recommend a whisk for this.
01:36Okay, set aside and let's heat the milk.
01:44I'll recommend a medium or medium-low heat for this.
01:47We want to slowly heat the milk so that the tea has more time to infuse.
01:53I try to make sure the temperature doesn't go over 65C, which is about 149F.
02:02I check it with a milk thermometer but if you don't have one, just keep an eye out for small
02:10bubbles forming around the edge and don't let it boil.
02:13Once you start to see little bubbles forming around the edge, add the cream.
02:19This will bring the temperature back down so that the tea has even more time to infuse.
02:25Again, we're going to heat this until small bubbles start to appear around the edge.
02:31Whatever you do, don't let it boil.
02:33It's better to take it off the heat too early than too late.
02:38Make sure to stir it from time to time to help the tea release more flavour and be gentle
02:46so that you don't break the tea bags.
02:49Hojicha is a type of roasted green tea.
02:52It's soft and toasty and even has some caramel-like flavour.
02:57It's really good and very underrated tea in my opinion.
03:02To be honest, you can use different kinds of teas for this recipe.
03:06Jasmine tea, breakfast tea or earl grey tea would also be delicious.
03:11Ok, once the milk and cream are warmed enough, turn off the heat and remove the tea bags.
03:17I use tongs so I can squeeze out the last bit of flavour.
03:22If the tea bag breaks, you can pour the mixture through the sieve to remove the bits of loose tea.
03:35Next, use a ladle to take a scoop and pour it into the egg mixture.
03:40Whisk it well. This is called tempering.
03:43By adding a small amount of the hot milk mixture to the egg yolks, they're less likely to cook and
03:49get lumpy.
03:55After that, you can add the rest of the mixture gradually while whisking.
04:08Next, we're going to add it back to the pan. I like to wipe the pan out first and then
04:13pour the mixture through a sieve, just to make sure there's no random lumps in my ice cream.
04:20Then, on a low heat, warm it up and allow it to thicken to your custard consistency.
04:27Make sure you keep mixing so that it doesn't form a skin on the top too.
04:33Some people like to cook custard until about 80 degrees Celsius, which is about 175 degrees Fahrenheit.
04:41This temperature should kill any bacteria in the eggs and make it safe for anyone to eat.
04:47If you use pasteurised eggs, you don't have to worry too much about it though.
04:52Just don't let the mixture get too hot because it can get too thick or curdle.
04:58It can be hard to save it if that happens.
05:05OK, this looks nice and thick.
05:07So, I'm going to pour it into my container and place some plastic wrap over the top to stop a
05:13skin from forming.
05:35Finally, I'm going to take a big casserole dish, add a bit of cold water and place my ice cream
05:41inside.
05:46I like to add a few ice cubes around the edge.
05:50This just helps stop the cooking process and cool it down quickly.
05:56You need it to be fully cool before placing it in the freezer so I'll leave it for about 20
06:02minutes.
06:05After 20 minutes have passed or it's cooled to the touch, transfer it to a freezer and leave it for
06:1230 minutes.
06:15Now, I don't have an ice cream machine so I'll be churning my ice cream by hand.
06:20I do this every 30 minutes for 3 hours, so that's 6 churns in total.
06:27I like using a shallow container so that my ice cream sets quickly.
06:33If you double or triple the recipe, I recommend using multiple containers so that it's ready faster.
06:41After 6 churns, you'll need to freeze it for another 3 to 4 hours before you can eat it, but
06:48this can depend on the depth of your container and the temperature of your freezer.
06:54For me, it takes about 3 hours.
06:57If you freeze for longer than 4 or 5 hours, you'll need to take it out and let it soften
07:05for a few minutes before scooping.
07:15Okay, my ice cream has been in the freezer for about 4 hours, so let's serve up.
07:35And there you have it, delicious Japanese Hojiji Roasted Green Tea Ice Cream.
07:41Thanks so much for watching, I hope you enjoyed this recipe.
07:44If you did, don't forget to like, and if you want to see more tasty Japanese recipes, subscribe to my
07:50channel.
07:51Thanks again, hope to see you next time.
08:02See you next time.
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