My girlfriend's favorite ice cream flavor, ever.
hwoo.lee
•
July 6, 2026
In a pot, add the milk (400 g), cream (380 g), and glucose syrup (50 g). Bring to a gentle simmer while occasionally stirring to dissolve the glucose syrup.
Be very careful when heating dairy, as it is prone to boiling over instantaneously. I've had my fair share of dairy spills on my stove 😑
In a bowl, briefly whisk together the sugar (150 g) and milk powder (20 g) until evenly dispersed.
Once the milk mixture is at a gentle simmer, add the sugar (150 g) and milk powder (20 g) into the pot. Leave on a gentle simmer for 5 minutes. Occasionally stir to prevent burning.
Nerdy Info: why do you need to simmer for 5 minutes? the proteins in the milk powder essentially need to denature and bind to free water molecules. it helps with the creaminess/texture of the final ice cream. be careful, if you
Blend in the hojicha powder (30 g) into the ice cream base. It is important that the powder gets evenly dispersed, and it's easiest to achieve with a high-speed blender, or an immersion blender.
You can also whisk the hojicha into a small portion of the ice cream base, then pour that into the rest of the ice cream base.
Optional: add a pinch of salt to your ice cream base.
I usually do this, it helps enhance flavor.
If you are using Xanthan Gum (1 g), blend it into the ice cream base when it is no hotter than 63 °C.
Strain the blended ice cream base through a chinois into an ice bath.
Straining through a chinois is optional, but recommended. There may be lumps from the Xanthan Gum too.
Once chilled, place in an airtight container. Allow the ice cream base to age at least 4 hours, but ideally overnight.
Nerdy Info: Aging ice cream allows for a couple of things. Proteins, milk powder, and gums need time to hydrate and bind to free water particles. Milk fat particles also partially freeze and this gives better incorporates air. Also, churning a cold base is best to prevent ice crystals later.
Follow your ice cream maker's churning instructions.
When I pack my ice cream in a pint container, I make sure to also add a cartouche/contact-wrap on top of the ice cream to prevent freezer-burn and sublimation
I actually use a Thermomix TM6 to make ice cream bases, but it's the same process as listed above (just with less pots).
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