Hojicha Ice Cream with Sweet White Miso Caramel Sauce

Name: Hojicha Ice Cream with Sweet White Miso Caramel Sauce
Cuisine: Japanese
Ingredients: 50 g (1¾ oz) hojicha loose tea; 400 ml (13½ fl oz/1⅔ cups) whole milk; 4 egg yolks; 100 g (3½ oz/½ cup) caster (superfine) sugar; 150 g (5½ oz/¾ cup) granulated sugar; 120 ml (4 fl oz/½ cup) water; 60 g (2 oz/¼ cup) unsalted butter, at room temperature; 120 ml (4 fl oz/½ cup) double (heavy) cream; 100 g (3½ oz/scant ½ cup) sweet white miso (preferably Saikyo); 100 g (3½ oz/scant ½ cup) sweet white miso (preferably Saikyo); ½ tsp fine sea salt

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Hojicha is a variety of green tea made by roasting bancha in a clay pot over charcoal. The sweet white miso caramel is the Japanese answer to salted caramel and works very well as a topping for the hojicha ice cream.

Ingredients

For the hojicha ice cream

50 g (1¾ oz) hojicha loose tea
400 ml (

Asia
Japan
Dessert
Gluten-free
Vegetarian
ice cream

Method

Start by making the sweet white miso caramel sauce. Place the sugar and measured water in a pan over a medium heat and stir constantly until the sugar has completely dissolved. When the syrup starts to bubble up, stop stirring and allow it to boil undisturbed until thickened and lightly brown in colour. Remove the pan from the heat and mix in the butter. Next slowly add