Sunday, August 1, 2010
Hojicha ice cream
How to make Hojicha Icecream
Cream (for mounting) 200cc
3 fresh eggs
Hojicha powder 2 tablespoons (8g)
hot water to dissolve 3 tablespoons
In a bowl, put the Hojicha powder and add 5g of sugar and 3 tablespoons of hot water. Mix it well with a spoon. In another bowl, put the eggs and beat slowly adding 35g of sugar. Mix in blender until it turns white. Whip the cream addint the remaining sugar. Must be consistent. Mix all. Using rubber spatula, mix all like cutting. Put it in a bowl and freeze more than four hours. No need to mix in the middle of the freeze.