Notes
Ingredients
- 2 cups (480ml) cold heavy cream
- 3 to 4 tbsp hojicha powder, sifted
- 1 can (14 oz / 396g) sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
- Sift the hojicha powder into a small bowl, or whisk it with 2 tablespoons of the cream until smooth.
- Whip the cold heavy cream in a chilled bowl to soft peaks. Add the dispersed hojicha mixture and whip to stiff peaks.
- In a separate bowl, whisk together the sweetened condensed milk, vanilla, and salt.
- Gently fold the condensed milk mixture into the whipped hojicha cream in 2 to 3 additions, just until no streaks remain.
- Taste and adjust, dissolving extra hojicha powder in a splash of warm water and folding it in if you want a stronger flavor.
- Pour into a loaf pan or freezer safe container. Press plastic wrap directly against the surface, then cover.
- Freeze at least 6 hours, ideally overnight, before scooping.