# Directions:
01 - Combine milk and heavy cream in a saucepan. Heat over medium until steaming but not boiling.
02 - Add hojicha tea. Reduce heat to low, cover, and steep for 10 minutes to infuse flavor.
03 - Strain mixture through a fine sieve, pressing tea leaves to extract maximum flavor. Return infused milk to saucepan.
04 - Whisk egg yolks, sugar, and salt in a separate bowl until pale and slightly thickened.
05 - Slowly pour about 1 cup warm hojicha mixture into yolks while whisking constantly to temper.
06 - Pour yolk mixture back into saucepan with remaining hojicha milk.
07 - Cook over low heat, stirring constantly with wooden spoon, until custard thickens enough to coat back of spoon (170-175°F).
08 - Strain custard into clean bowl. Cool to room temperature, cover, and refrigerate at least 4 hours until completely chilled.
09 - Churn mixture in ice cream maker according to manufacturer's instructions until soft-serve consistency.
10 - Transfer to airtight container and freeze at least 2 hours before serving.
