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