Hojicha Ice Cream

I discovered hojicha ice cream on a humid July afternoon when a Japanese neighbor handed me a small cup through her kitchen window, still softly smoking from the freezer. The first spoonful was a revelation—not the bright, grassy green tea I expected, but something warmer, almost whispered, like caramel and toasted grain having a quiet conversation. She laughed when I asked for the recipe, saying the secret was patience and not being afraid of the custard. That single cup changed how I thought about ice cream entirely.

Making this for my book club turned into an unexpected moment of connection—someone mentioned her grandmother drank hojicha every morning in Tokyo, and suddenly the whole room was leaning in, asking questions, swapping stories about foods tied to people they missed. Serving it in small bowls with a sprinkle of toasted sesame felt like passing around something more than dessert.

Ingredients

• Heavy cream (2 cups): The backbone of richness; don't skip this for half-and-half, it changes everything about the texture.
• Whole milk (1 cup): Balances the cream so the custard freezes smooth instead of icy, and lets the hojicha flavor shine without being drowned.
• Hojicha loose leaf tea (3 tablespoons): Seek out quality loose leaf if you can; it steeps fuller and more nuanced than bags, though bags absolutely work in a pinch.
• Egg yolks (4 large): These create the custard foundation—room temperature yolks whisk more smoothly and emulsify better.
• Granulated sugar (2/3 cup): Dissolves into the yolks completely, which is why you whisk them until pale; it's not just aesthetics, it's incorporating air.
• Fine sea salt (pinch): A small pinch wakes up the tea flavor and deepens the caramel notes without tasting salty.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Heat the cream and milk:

Pour both into a saucepan and turn the heat to medium, watching until steam rises steadily from the surface—you're looking for that moment just before tiny bubbles would form around the edges. This takes about 5 minutes and you'll smell the milk becoming richer and warmer.

Steep the hojicha:

Add the loose leaf tea directly to the hot milk, lower the heat to low, and cover the pan. Let it sit for exactly 10 minutes—the tea leaves will deepen in color and the kitchen will smell like toasted grain and autumn, even if it's summer outside.

Strain and return:

Pour everything through a fine sieve, using the back of a spoon to gently press the tea leaves and coax out every bit of flavor—don't pulverize them, just encourage them. Return the strained, golden liquid to the saucepan.

Whisk the egg yolks:

In a separate bowl, combine the yolks, sugar, and salt, whisking vigorously for about 2 minutes until the mixture turns pale yellow and slightly thickened. The texture should look like pale lemonade, not thin like water.

Temper slowly:

This step protects your yolks from scrambling—slowly pour about 1 cup of the warm hojicha mixture into the yolks while whisking constantly in one direction. Don't rush; the whisking keeps the yolks from shock.

Combine the mixture:

Pour the yolk mixture back into the saucepan with the remaining hojicha milk, stirring gently to blend everything together evenly.

Cook the custard:

Set the heat to low and stir constantly with a wooden spoon, scraping the bottom and sides of the pan, until the custard coats the back of the spoon thickly—it should reach 170 to 175°F on a thermometer. This takes about 8 to 10 minutes and your arm will feel it, but the payoff is a silky, professional texture.

Strain and cool:

Pour the custard through a clean sieve into a fresh bowl to catch any tiny cooked egg bits, then let it cool to room temperature on the counter, stirring occasionally—about 20 minutes.

Chill thoroughly:

Cover and refrigerate for at least 4 hours, though overnight is even better; cold custard churns into finer ice cream crystals.

Churn:

Follow your ice cream maker's instructions—most take 20 to 30 minutes—and you'll watch the custard gradually thicken and pale slightly as it freezes, becoming creamy instead of liquid.

Freeze solid:

Transfer to an airtight container and freeze for at least 2 hours more before scooping; this lets it harden to the perfect creamy-but-scoopable consistency.

Pin it

My friend who's usually skeptical about homemade ice cream came over and asked for a second scoop before even finishing the first, then quietly sat with her bowl for a few minutes like she was thinking through something. When I asked what was wrong, she said it reminded her of sitting in a café in Kyoto, which she'd only visited once twenty years ago—somehow this ice cream had unlocked a whole morning she thought she'd forgotten. That's when I understood the real magic of this recipe.

The Story of Hojicha

Hojicha is green tea that's been roasted over charcoal, which transforms it completely—the grassy, sometimes bitter notes mellow into something toasty and almost woody, like you're eating tea that's been through a gentle fire. It's less commonly known in Western kitchens than matcha, but it's actually the everyday tea in Japan, the one people drink without ceremony or fuss. Using it in ice cream feels like taking something ordinary and beloved and saying yes, this deserves to be celebrated.

Why Custard Matters

The custard base is what separates this from just brewing hojicha and freezing it—the egg yolks emulsify the cream and milk into something silky that coats your tongue instead of melting away instantly. I learned this the hard way by once trying to shortcut the recipe with condensed milk, which sounded clever until I ended up with something that froze grainy and too-sweet. A proper custard takes time, but that time creates a texture that feels luxurious even in a simple bowl.

Serving and Storage

This ice cream tastes best when scooped and served within 30 seconds, while it's still slightly soft; hojicha's subtle flavors come through best before everything numbs your palate with cold. Store it in an airtight container in the coldest part of your freezer, and it'll keep beautifully for about two weeks, though honestly it rarely lasts that long.

• Toasted sesame seeds scattered on top add a quiet crunch that echoes the tea's roasted notes.
• A drizzle of sweetened condensed milk creates a beautiful contrast between bitter tea and creamy sweetness.
• Serve alongside fresh fruit like peaches or berries, or next to small pieces of mochi for a Japanese-inspired dessert that feels both simple and thoughtful.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Pin it

Making this ice cream is quieter than most cooking—there's no rushing, no high heat drama, just the sound of a wooden spoon moving slowly through custard and the smell of something gently becoming itself. It's worth every minute.

Recipe Questions & Answers

→ What does hojicha taste like?

Hojicha features a distinctive nutty, caramel-like flavor profile from roasting green tea leaves. The roasting process reduces bitterness and creates warm, toasty notes that pair beautifully with cream and sugar.

→ Can I make this without an ice cream maker?

While an ice cream maker creates the smoothest texture, you can freeze the custard in a shallow container, whisking every 30 minutes for the first 2-3 hours to incorporate air and prevent ice crystals from forming.

→ How long does this keep in the freezer?

Properly stored in an airtight container, this homemade treat will maintain optimal texture and flavor for up to 2 weeks. For best results, let it soften at room temperature for 5-10 minutes before scooping.

→ What's the difference between hojicha and matcha?

Matcha is made from shade-grown tea leaves ground into a fine powder, while hojicha consists of sun-grown leaves that are roasted over charcoal. Hojicha has lower caffeine content and a more mellow, earthy flavor compared to matcha's grassy intensity.

→ Can I substitute the dairy?

Coconut cream works well as a dairy-free alternative, though it will add subtle coconut flavor. For a neutral taste, blend cashews with water until smooth, though the final texture may differ slightly from traditional versions.