Tiny lumps of hojicha powder can be pressed through a fine sieve, or use a milk frother to thoroughly mix the hojicha powder into a little of the cream before blending it into the rest of the mixture so you don’t get little lumps in the final ice cream.

In a large mixing bowl, whisk together the heavy whipping cream, sweetened condensed milk, vanilla bean paste, and Hojicha powder until fully combined. Refrigerate the mixture for 20–30 minutes, or until well chilled.

Using a hand mixer or stand mixer fitted with the whisk attachment, beat the chilled mixture on medium-high speed until thickened to a soft, custard-like consistency, about 5–10 minutes.

Spoon or pour mixture into an ice cream container or 2-quart dish. A loaf pan, freezer-safe container, or insulated ice cream tub all work well. Tap the container gently on the counter a few times to release trapped air bubbles. Cover tightly and freeze for at least 5 hours (but some freezers require longer), or overnight, until firm.

For easier scooping, let the ice cream sit at room temperature for 5 minutes before scooping if frozen solid.