This ice cream has been a work in progress for a few years so I am glad to finally post it! I had initially envisioned it as a persimmon houjicha ice cream with hachiya persimmon pureed into the ice cream base. In try #1, I had let the ice cream base sit for a couple days before churning and it took on a the fermented flavour of very over-ripened persimmon. A year later, when persimmon season returned, a second try did not taste much better, even when churning the ice cream right away – though in part it might be because I am a bit oversensitive to the taste of overripe fruit. To avoid any over-ripeness issue, once persimmon season swung around once more the following year, I tried roasting fuyu persimmons (which do not need to be fully ripened to eat) and then pureed that. The roasting merely dried out and toughen the persimmons, which yielded a “puree” of coarsely chopped fibres that could have been a particularly orange hairball. I couldn’t bear to put that in the ice cream (ate it over oatmeal instead) so I tried churning the houjicha base on its own – and loved it.
I still wanted the persimmons in there somehow though, so I also prepared some caramelized fuyu persimmon slices to go alongside. It’s a wonderfully mellow and autumnal combination. Sometimes I guess it doesn’t all need to be crammed into the ice cream itself!
This ice cream base is made with a long and slow cold infusion using looseleaf houjicha (roasted green tea). I’ve been really tending towards the long cold infusions lately as a way to get lots of flavour. While sometimes tea can get a bit bitter, the roasting of the houjicha helps it remain mellow despite a long infusion – strong flavour without the bitterness – and goes it so well with a milky ice cream base!
That and warm caramelized persimmons spooned overtop… sometimes it’s not too bad when your initial plans go awry.
houjicha ice cream with caramelized persimmons
houjicha ice cream
- 280g heavy cream
- 5g loose leaf houjicha
- 240g milk
- 3 egg yolks
- 1 1/2 tbsp sugar, or to taste
- 50g granulated sugar
- 2 tbsp water
- 2 fuyu persimmons, peeled and sliced
houjicha ice cream
Combine the cream and houjicha in a container. Cover and let steep for 48 hours in the fridge. Press through a sieve to extract the cream.
Whisk together the egg yolks and sugar. Place the milk in a saucepan and heat until steaming. Slowly pour the hot milk into the yolks while whisking constantly to temper, then return the milk mixture to the saucepan over medium-low heat. Cook, stirring constantly with a rubber spatula, until the temperature reaches 160-180F or the custard thickens enough to coat the back of a spoon and hold a line drawn in it. Immediately transfer to a bowl or container.
Stir in the infused cream (and taste for sweetness – add more sugar if desired!) and chill the ice cream base completely. Churn in an ice cream machine according to manufacturer’s instructions.
This makes enough for about 4 servings. Scale up or down depending on how much ice cream and many people you’re serving.
Begin by making a caramel syrup. Place the sugar in a small saucepan and add enough water to dissolve the sugar. Bring the water to a boil until the sugar is dissolved (if you stir, make sure you swirl the pan to pick up and dissolve any granules of sugar along the sides!), and then continue to boil until the sugar syrup caramelizes, reaching a deep amber colour. Whisk in the 2 tbsp of water. Be careful while adding the water as the caramel may sputter a bit. If parts of the caramel harden, return to the heat, stirring until smooth. Set aside to cool until needed.
Melt 1 tsp of butter in a pan over medium-high heat. Add the sliced persimmons and saute until softened. Spoon in 2-3 tbsp of the caramel syrup and stir until the persimmon slices are coated in syrup and it has formed a smooth sauce.
Take the ice cream out from the freezer about 10-15 minutes before serving. Scoop and serve with the caramelized persimmons.