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Hoji-cha (roasted tea) ice cream

Time 1 hour
Yields Serves 8
Hoji-cha (roasted tea) ice cream
1

In a large saucepan, heat the hoji-cha and milk over medium-high, stirring occasionally to prevent scorching. Just before the milk boils, reduce heat to low and cook for 5 more minutes, stirring occasionally to allow the tea to steep. Remove from the heat. Strain the milk through a cheesecloth-lined fine-mesh strainer and return the milk to the saucepan. Set aside.

2

In a large bowl, combine the sugar and egg yolks with a hand mixer or whisk. Whisk until pale and thick, about 2 to 3 minutes (if using a hand mixer, slightly longer if by hand). Temper the milk into the egg mixture by whisking about a cup of milk at a time into the eggs to warm the eggs. Add the egg mixture to the saucepan and mix well with a whisk to incorporate.

3

Cook over low heat, stirring constantly and scraping sides with a rubber spatula, until mixture thickens and coats the back of a spoon. Do not boil or the yolks will curdle.

4

Strain the mixture through a fine-mesh strainer into a bowl set in another bowl filled with ice water and ice. Stir until cool. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

5

Spoon the ice cream into a lidded plastic container, covering the surface of the ice cream with plastic wrap before covering with the lid. Freeze several hours until firm.

Adapted from “Kaiseki: The Exquisite Cuisine of Kyoto’s Kikunoi Restaurant.” Hoji-cha (roasted tea) is available at many Asian markets.

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