# Directions:
01 - In a saucepan, combine milk and heavy cream. Heat over medium until steaming but not boiling. Add hojicha tea, reduce heat to low, cover, and steep for 10 minutes.
02 - Strain the mixture through a fine sieve, pressing the tea to extract maximum flavor. Return the infused milk to the saucepan.
03 - In a separate bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
04 - Slowly pour about 1 cup of the warm hojicha mixture into the yolks, whisking constantly to temper.
05 - Pour the yolk mixture back into the saucepan with the remaining hojicha milk. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, approximately 170 to 175 degrees Fahrenheit.
06 - Strain the custard into a clean bowl. Let cool, then cover and refrigerate for at least 4 hours or until completely chilled.
07 - Churn the mixture in an ice cream maker according to manufacturer's instructions.
08 - Transfer to an airtight container and freeze for at least 2 hours before serving.
