Matcha Vanilla Swirl / Hojicha Vanilla Swirl Recipe

Warm dairy

In a medium saucepan, combine whole milk, heavy cream, and whole milk powder. Warm over medium heat until steam rises and the mixture registers 170–175°F (77–80°C), stirring occasionally to dissolve the milk powder; do not boil.

Whisk yolks and sugar

While the dairy warms, whisk the egg yolks with the granulated sugar in a heatproof bowl until pale and slightly thickened (about 1–2 minutes by hand).

Temper eggs

Slowly ladle about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly.

Cook custard

Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil to avoid curdling.

Finish and chill

Remove from heat and stir in vanilla paste (or extract) and salt. Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids. Cool for 15 minutes at room temperature, then cover and refrigerate until thoroughly chilled (at least 4 hours or overnight).

Churn

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–25 minutes). If you don't have an ice cream maker, freeze the custard in a shallow container, stirring vigorously every 20–30 minutes until uniformly frozen and creamy.

Bloom tea powder

Place the matcha or hojicha powder in a small bowl. Add the hot water and whisk (for matcha use a bamboo whisk or small whisk) until fully dissolved and smooth, with no lumps.

Make syrup

Stir the granulated sugar and corn syrup into the tea mixture until the sugar dissolves. If using butter, whisk it in now until the mixture is glossy and smooth. Taste and adjust—matcha should be bright and slightly bitter; hojicha should taste toasty and mellow. Let cool to room temperature.

Optional reduction (for intensified flavor)

For a more concentrated swirl, simmer the tea-sugar mixture in a small saucepan over low heat for 2–4 minutes until slightly thickened; cool before using. Do not overcook or burn.

Cool

Ensure the swirl paste is fully cooled and slightly thick but pourable before combining with the churned custard.

Layer and swirl

In a loaf pan or airtight container, spoon a layer of the churned vanilla custard (about one-third). Dollop spoonfuls of the matcha or hojicha paste over the custard layer (about 2–3 tbs distributed). Repeat with another layer of custard and paste, finishing with a final custard layer. Using a thin offset spatula or a skewer, gently swirl the paste through the custard with figure-eight motions to create ribbons; avoid over-mixing to keep distinct swirls.

Firm freeze

Cover the container and freeze until firm, at least 4 hours or preferably overnight, to allow the custard to set and flavors to meld.

Serve

Scoop the frozen vanilla swirl into bowls or cones. If desired, top with a spoonful of whipped cream and a light dusting of extra matcha or hojicha powder and a sprinkle of toasted sesame seeds (for hojicha) or toasted chestnuts. Let sit 3–5 minutes at room temperature for easier scooping.