22 Irresistible Koji Ice Cream Maker Recipes You Need to Try

If you think you know ice cream, think again.

Koji, a traditional Japanese fermentation ingredient, is revolutionizing homemade ice cream with its subtle umami flavor and creamy texture.

From fruity delights to nutty indulgences and exotic creations, koji enhances the natural sweetness of ingredients while adding depth and complexity that ordinary ice cream just can’t match.

Using a Koji ice cream maker, you can easily turn simple ingredients into luxurious frozen desserts that are both unique and irresistible.

In this guide, we’ll explore 22 creative Koji ice cream maker recipes that will inspire your next homemade treat.

22 Irresistible Koji Ice Cream Maker Recipes You Need to Try

Whether you’re a dessert aficionado or a curious home cook, these 22 Koji ice cream maker recipes are sure to elevate your ice cream game.

From fruity and refreshing to nutty, indulgent, and exotic, each recipe offers a new way to explore flavors with the magic of koji fermentation.

Grab your ice cream maker, experiment with these recipes, and enjoy a creamy, umami-rich adventure that’s both comforting and extraordinary.

Matcha Koji Ice Cream

This creamy Matcha Koji Ice Cream blends the earthy bitterness of Japanese green tea with the sweet, slightly umami notes of koji fermentation. It’s a sophisticated dessert perfect for tea lovers and those looking to explore unique flavors in homemade ice cream.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 2 teaspoons matcha powder
• 1 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine the milk, cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.
2. In a small bowl, whisk the sweet rice koji with a tablespoon of the warm milk mixture to create a smooth slurry. Gradually stir this back into the saucepan.
3. In another bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the warm milk mixture into the yolks, whisking constantly to temper them.
4. Return the tempered yolk mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (do not boil).
5. Remove from heat and sift in the matcha powder, stirring until fully incorporated. Stir in the vanilla extract.
6. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best flavor.
7. Pour the chilled custard into your Koji ice cream maker and churn according to the manufacturer’s instructions until smooth and creamy.
8. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up.

The Matcha Koji Ice Cream balances subtle sweetness with a gentle earthy taste, offering a refined and delightfully creamy dessert. Perfect for pairing with green tea or enjoying on its own.

Sweet Honey Koji Ice Cream

Sweet Honey Koji Ice Cream combines the natural sweetness of honey with the mild, nutty flavor of fermented koji, resulting in a smooth, luscious treat.

This recipe highlights the delicate depth of flavor koji brings to ice cream.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1/2 cup honey
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine milk, cream, and half of the honey. Warm over medium heat until sugar and honey dissolve, but do not let it boil.
2. Mix the sweet rice koji with a small amount of warm milk mixture to form a smooth paste, then stir back into the saucepan.
3. In a separate bowl, whisk egg yolks. Slowly add about 1/3 cup of the warm milk mixture to temper the yolks, whisking constantly.
4. Pour the yolk mixture back into the saucepan and cook over low heat, stirring continuously until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the remaining honey, vanilla, and a pinch of salt. Mix until fully combined.
6. Cool the custard to room temperature, then refrigerate for at least 4 hours.
7. Pour the chilled custard into your Koji ice cream maker and churn until creamy.
8. Transfer to a container and freeze for 2–3 hours for a firmer texture.

This Sweet Honey Koji Ice Cream is luxuriously creamy with layers of honeyed sweetness and subtle umami, creating a dessert that’s both comforting and sophisticated.

Black Sesame Koji Ice Cream

Black Sesame Koji Ice Cream is a nutty, rich, and slightly savory dessert.

The fermented koji elevates the flavors, enhancing the roasted sesame’s complexity and creating a smooth, velvety texture.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1/2 cup toasted black sesame seeds, ground into a paste
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine milk, cream, and sugar. Warm over medium heat until sugar dissolves completely, but do not let it boil.
2. Mix the sweet rice koji with a small amount of warm milk mixture to create a smooth slurry and stir it back into the pan.
3. Whisk the egg yolks in a separate bowl. Temper them by slowly adding a small amount of the warm milk mixture, whisking constantly.
4. Return the yolk mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens.
5. Remove from heat and stir in the black sesame paste and vanilla extract until fully combined.
6. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Pour the chilled custard into your Koji ice cream maker and churn according to instructions until creamy.
8. Transfer to a container and freeze for 2–3 hours for a firm consistency.

The Black Sesame Koji Ice Cream delivers a deep, nutty flavor with a silky texture.

The koji subtly enhances the sesame’s complexity, making it a sophisticated dessert that stands out at any table.

Yuzu Koji Ice Cream

Yuzu Koji Ice Cream combines the bright, citrusy flavor of Japanese yuzu with the subtle umami notes of sweet rice koji.

The result is a refreshing and lightly tangy dessert, perfect for a palate cleanser or summer treat.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup granulated sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1/4 cup yuzu juice (fresh or bottled)
• 1 teaspoon yuzu zest
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine milk, cream, and sugar. Warm over medium heat until sugar dissolves, without bringing it to a boil.
2. Mix the sweet rice koji with a small amount of the warm milk mixture to form a smooth paste, then stir it back into the saucepan.
3. In a separate bowl, whisk the egg yolks. Slowly add 1/3 cup of the warm milk mixture to temper the yolks, whisking constantly.
4. Return the yolk mixture to the saucepan and cook over low heat, stirring until the custard thickens enough to coat the back of a spoon.
5. Remove from heat, then stir in the yuzu juice, zest, and vanilla extract until fully combined.
6. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours.
7. Pour the chilled custard into your Koji ice cream maker and churn according to the manufacturer’s instructions until smooth and creamy.
8. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up.

Yuzu Koji Ice Cream offers a bright, citrusy burst with a subtle fermented depth, making it a refreshing dessert that’s both exotic and sophisticated.

Strawberry Koji Ice Cream

Strawberry Koji Ice Cream brings together the natural sweetness and vibrant color of fresh strawberries with the gentle umami of koji, resulting in a creamy and tangy treat that’s perfect for all ages.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 cup fresh strawberries, hulled and pureed
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, warm the milk, cream, and sugar over medium heat until the sugar dissolves, without boiling.
2. Mix the sweet rice koji with a small portion of the warm milk mixture to make a smooth slurry, then stir back into the saucepan.
3. Whisk the egg yolks in a separate bowl. Temper them by slowly adding about 1/3 cup of the warm milk mixture while whisking constantly.
4. Return the egg yolk mixture to the saucepan and cook over low heat, stirring until the custard thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the pureed strawberries, lemon juice, and vanilla extract until smooth.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Pour the chilled custard into your Koji ice cream maker and churn until creamy.
8. Transfer to a container and freeze for 2–3 hours for a firmer texture.

The Strawberry Koji Ice Cream is a delightful combination of fruity sweetness and subtle umami, creating a creamy, refreshing, and slightly tangy dessert that’s perfect for summer.

Mango Koji Ice Cream

Mango Koji Ice Cream is a tropical delight that pairs the luscious, fragrant sweetness of ripe mango with the nuanced flavor of koji fermentation.

It’s rich, creamy, and subtly savory, elevating the classic mango dessert.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 cup ripe mango, pureed
• 1 teaspoon lime juice
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine milk, cream, and sugar. Heat over medium heat until sugar dissolves, without reaching a boil.
2. Mix the sweet rice koji with a small amount of the warm milk mixture to form a smooth slurry, then stir it back into the pan.
3. Whisk the egg yolks separately and temper by slowly adding a few tablespoons of the warm milk mixture, whisking constantly.
4. Return the yolk mixture to the pan and cook over low heat, stirring until the custard thickens and coats the back of a spoon.
5. Remove from heat and stir in the mango puree, lime juice, and vanilla extract until fully incorporated.
6. Allow the custard to cool to room temperature, then refrigerate for at least 4 hours.
7. Pour the chilled mixture into your Koji ice cream maker and churn until creamy and smooth.
8. Transfer to a freezer-safe container and freeze for 2–3 hours to firm up.

Mango Koji Ice Cream is tropical, creamy, and delicately umami.

The koji enhances the mango’s natural sweetness, producing a dessert that’s exotic, refreshing, and unforgettable.

Chocolate Koji Ice Cream

Chocolate Koji Ice Cream blends the deep richness of dark chocolate with the subtle umami sweetness of fermented koji.

It’s a decadent dessert with a creamy texture and layered complexity.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 6 ounces dark chocolate, finely chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, warm the milk, cream, and sugar over medium heat until the sugar dissolves without boiling.
2. Mix the sweet rice koji with a small amount of the warm milk mixture to form a smooth slurry and stir back into the pan.
3. In a separate bowl, whisk the egg yolks. Temper the yolks by gradually adding a small portion of the warm milk mixture while whisking constantly.
4. Return the yolk mixture to the saucepan and cook over low heat, stirring until the custard thickens and coats the back of a spoon.
5. Remove from heat, then stir in the chopped dark chocolate, vanilla, and salt until fully melted and smooth.
6. Cool to room temperature, then refrigerate for at least 4 hours.
7. Churn in the Koji ice cream maker according to instructions, then transfer to a freezer-safe container for 2–3 hours to firm.

Chocolate Koji Ice Cream is indulgent yet balanced, with umami notes subtly enhancing the richness of chocolate. It’s perfect for chocolate lovers seeking a unique twist.

Hazelnut Koji Ice Cream

This Hazelnut Koji Ice Cream offers a nutty, toasty flavor with a creamy base.

The koji adds subtle depth, making it an unforgettable, gourmet dessert.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1/2 cup toasted hazelnuts, finely ground
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Heat milk, cream, and sugar in a saucepan until sugar dissolves without boiling.
2. Blend sweet rice koji with a portion of warm milk mixture and stir into the saucepan.
3. Whisk egg yolks separately, temper with some warm milk, then return to the pan and cook until custard thickens.
4. Remove from heat and stir in ground hazelnuts, vanilla, and salt until smooth.
5. Cool to room temperature, refrigerate for 4+ hours, then churn in the Koji ice cream maker.
6. Freeze for 2–3 hours to firm.

Hazelnut Koji Ice Cream is nutty, creamy, and slightly savory, offering a sophisticated flavor perfect for pairing with coffee or chocolate desserts.

Black Cocoa Koji Ice Cream

Black Cocoa Koji Ice Cream is a strikingly dark, rich chocolate dessert.

The koji adds a gentle umami note, intensifying the roasted cocoa flavor without overpowering the creaminess.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1/2 cup black cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Warm milk, cream, and sugar until dissolved, but not boiling.
2. Mix koji with a small portion of warm milk, then return to pan.
3. Whisk egg yolks, temper, return, and cook until custard thickens.
4. Remove from heat and stir in black cocoa, vanilla, and salt until smooth.
5. Cool, refrigerate 4+ hours, churn in ice cream maker, and freeze for 2–3 hours.

Black Cocoa Koji Ice Cream is bold, luxurious, and slightly savory, perfect for chocolate enthusiasts seeking something unique.

Coffee Koji Ice Cream

Coffee Koji Ice Cream balances rich coffee flavor with a subtly sweet, creamy base enhanced by koji. The umami notes add depth and complexity to this classic dessert.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 2 tablespoons instant coffee granules
• 1 teaspoon vanilla extract

Instructions:

1. Heat milk, cream, and sugar until sugar dissolves.
2. Blend koji with some milk mixture and return to saucepan.
3. Whisk egg yolks, temper, return, and cook until thickened.
4. Stir in coffee granules and vanilla, dissolve fully.
5. Cool, refrigerate 4+ hours, churn in ice cream maker, then freeze 2–3 hours.

Coffee Koji Ice Cream is rich, aromatic, and slightly umami, perfect for coffee lovers seeking a refined dessert experience.

Pistachio Koji Ice Cream

Pistachio Koji Ice Cream combines the nutty sweetness of pistachios with the creamy umami flavor of koji, creating a dessert that is luxurious, colorful, and sophisticated.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1/2 cup pistachio paste
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Heat milk, cream, and sugar until dissolved, not boiling.
2. Mix koji with a small portion of milk mixture, stir back.
3. Whisk egg yolks, temper, return, cook until custard thickens.
4. Remove from heat, stir in pistachio paste, vanilla, and salt.
5. Cool, refrigerate 4+ hours, churn, then freeze 2–3 hours.

Pistachio Koji Ice Cream is nutty, creamy, and subtly savory, offering a gourmet twist on a classic pistachio dessert.

Caramel Koji Ice Cream

Caramel Koji Ice Cream is a luscious, rich dessert where the deep sweetness of caramel is complemented by the subtle umami of koji.

It has a silky, indulgent texture perfect for special occasions.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup sugar (plus 2 tablespoons for caramel)
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan, melt 2 tablespoons sugar over medium heat until golden caramel forms. Carefully whisk in 1/4 cup warm milk until smooth.
2. Heat remaining milk and cream with 3/4 cup sugar until dissolved, not boiling.
3. Mix koji with some warm milk and return to pan.
4. Whisk egg yolks, temper, return, cook until thickened.
5. Stir in caramel, vanilla, and salt until smooth.
6. Cool, refrigerate 4+ hours, churn in ice cream maker, and freeze 2–3 hours.

Caramel Koji Ice Cream is buttery, sweet, and subtly savory, making it a decadent treat with an elevated, complex flavor profile.

Pineapple Koji Ice Cream

Pineapple Koji Ice Cream combines the bright, tropical sweetness of pineapple with the subtle umami from koji, creating a refreshing and creamy dessert perfect for summer.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 cup fresh pineapple, pureed
• 1 teaspoon lime juice
• 1 teaspoon vanilla extract

Instructions:

1. Warm milk, cream, and sugar in a saucepan until sugar dissolves, without boiling.
2. Mix koji with a small portion of the warm milk mixture, then stir back into the pan.
3. Whisk egg yolks separately, temper with warm milk, return to pan, and cook until custard thickens.
4. Remove from heat and stir in pineapple puree, lime juice, and vanilla extract.
5. Cool to room temperature, refrigerate at least 4 hours, then churn in your Koji ice cream maker.
6. Transfer to a container and freeze 2–3 hours for a firmer texture.

This ice cream is tropical, creamy, and subtly umami, with pineapple’s bright flavors perfectly balanced by the depth of koji.

Mango Coconut Koji Ice Cream

Mango Coconut Koji Ice Cream blends the tropical sweetness of mango with creamy coconut, enhanced by the umami of koji for a rich yet refreshing dessert.

Ingredients:

• 1 cup whole milk
• 1 cup coconut milk
• 1 cup heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 cup ripe mango, pureed
• 1 teaspoon vanilla extract

Instructions:

1. Combine whole milk, coconut milk, cream, and sugar in a saucepan. Warm until sugar dissolves.
2. Mix koji with a small portion of warm milk mixture and stir back into the pan.
3. Whisk egg yolks, temper with milk mixture, return to pan, and cook until thickened.
4. Remove from heat and stir in mango puree and vanilla extract.
5. Cool to room temperature, refrigerate at least 4 hours, then churn in ice cream maker.
6. Freeze 2–3 hours for firmer texture.

This ice cream is creamy, tropical, and subtly complex thanks to koji, making it an indulgent yet refreshing treat.

Blueberry Koji Ice Cream

Blueberry Koji Ice Cream captures the natural sweetness and vibrant color of fresh blueberries, with a creamy, slightly umami base from koji.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 cup fresh blueberries, pureed
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Warm milk, cream, and sugar in a saucepan until sugar dissolves.
2. Mix koji with a small portion of milk mixture, then return to pan.
3. Whisk egg yolks, temper with milk, return, and cook until thickened.
4. Remove from heat and stir in blueberry puree, lemon juice, and vanilla extract.
5. Cool, refrigerate at least 4 hours, then churn in ice cream maker.
6. Freeze 2–3 hours.

Blueberry Koji Ice Cream is fruity, creamy, and slightly tangy with an umami depth that enhances the blueberry flavor beautifully.

Raspberry Koji Ice Cream

Raspberry Koji Ice Cream balances sweet and tart flavors with the creamy umami notes of koji, creating a vibrant and refreshing dessert.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 cup fresh raspberries, pureed
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Warm milk, cream, and sugar in a saucepan until sugar dissolves.
2. Blend koji with a small portion of the warm milk mixture and return to pan.
3. Whisk egg yolks, temper with milk mixture, return to pan, cook until thickened.
4. Stir in raspberry puree, lemon juice, and vanilla extract.
5. Cool, refrigerate at least 4 hours, then churn in ice cream maker.
6. Freeze 2–3 hours.

This ice cream is tangy, sweet, and creamy, with koji adding subtle depth that makes raspberry flavor pop.

Peach Koji Ice Cream

Peach Koji Ice Cream uses ripe, juicy peaches for a naturally sweet, fragrant dessert, with the koji enhancing creaminess and subtle umami complexity.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 cup fresh peaches, pureed
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Heat milk, cream, and sugar until sugar dissolves without boiling.
2. Mix koji with a portion of warm milk mixture and stir back into pan.
3. Whisk egg yolks, temper with milk mixture, return to pan, cook until custard thickens.
4. Remove from heat, stir in peach puree, lemon juice, and vanilla extract.
5. Cool to room temperature, refrigerate at least 4 hours, then churn in ice cream maker.
6. Freeze 2–3 hours for best texture.

Peach Koji Ice Cream is sweet, fragrant, and creamy with an umami twist that highlights the natural flavor of fresh peaches.

Kiwi Koji Ice Cream

Kiwi Koji Ice Cream combines tart and sweet kiwi with the creamy, subtly savory notes of koji, creating a refreshing and vibrant dessert.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 cup kiwi, peeled and pureed
• 1 teaspoon lime juice
• 1 teaspoon vanilla extract

Instructions:

1. Warm milk, cream, and sugar until dissolved, without boiling.
2. Mix koji with a small portion of milk mixture, then stir back into pan.
3. Whisk egg yolks, temper with milk mixture, return to pan, and cook until thickened.
4. Stir in kiwi puree, lime juice, and vanilla extract.
5. Cool, refrigerate at least 4 hours, then churn in ice cream maker.
6. Freeze 2–3 hours for a firmer texture.

Kiwi Koji Ice Cream is tart, fruity, and creamy, with a subtle umami depth that elevates the bright flavor of kiwi into a refreshing dessert.

Black Sesame & Honey Koji Ice Cream

This Black Sesame & Honey Koji Ice Cream combines the nutty, deep flavor of roasted black sesame with the delicate sweetness of honey and the subtle umami of koji, creating a luxurious, creamy dessert.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1/2 cup black sesame paste
• 2 tablespoons honey
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, warm milk, cream, and sugar until sugar dissolves, without boiling.
2. Mix sweet rice koji with a small portion of warm milk mixture and return to the pan.
3. Whisk egg yolks, temper with milk mixture, return to pan, and cook over low heat until custard thickens.
4. Remove from heat, stir in black sesame paste, honey, and vanilla extract until smooth.
5. Cool to room temperature, refrigerate for at least 4 hours, then churn in your Koji ice cream maker.
6. Transfer to a container and freeze 2–3 hours to firm.

The combination of black sesame, honey, and koji results in a dessert that’s nutty, subtly sweet, and creamy, with a deep, complex flavor profile.

Ube (Purple Yam) Koji Ice Cream

Ube Koji Ice Cream highlights the sweet, earthy flavor of purple yam, with a creamy texture enhanced by the subtle umami of koji.

It’s a visually stunning and indulgent dessert.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 cup cooked ube (purple yam), mashed and pureed
• 1 teaspoon vanilla extract

Instructions:

1. Warm milk, cream, and sugar in a saucepan until sugar dissolves.
2. Blend koji with a small portion of the warm milk mixture, then stir back into the pan.
3. Whisk egg yolks, temper with milk mixture, return to pan, and cook until thickened.
4. Remove from heat, stir in ube puree and vanilla extract until smooth.
5. Cool, refrigerate for at least 4 hours, then churn in Koji ice cream maker.
6. Freeze 2–3 hours to firm.

Ube Koji Ice Cream is sweet, creamy, and earthy, with a subtle umami undertone from the koji that elevates this visually striking dessert.

Chestnut Koji Ice Cream

Chestnut Koji Ice Cream is a creamy, nutty dessert that combines the mellow sweetness of chestnuts with the subtle depth of fermented koji, creating a comforting and sophisticated flavor.

Ingredients:

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 1 cup roasted chestnuts, pureed
• 1 teaspoon vanilla extract

Instructions:

1. Heat milk, cream, and sugar in a saucepan until sugar dissolves, without boiling.
2. Blend koji with a small portion of the milk mixture and return to pan.
3. Whisk egg yolks, temper with milk mixture, return to pan, and cook until thickened.
4. Remove from heat and stir in chestnut puree and vanilla extract.
5. Cool, refrigerate 4+ hours, then churn in your Koji ice cream maker.
6. Freeze 2–3 hours for best texture.

This ice cream is creamy, nutty, and subtly savory, offering a warm, comforting flavor enhanced by the complexity of koji.

Matcha & White Chocolate Koji Ice Cream

Matcha & White Chocolate Koji Ice Cream blends the earthy bitterness of matcha with the sweetness of white chocolate and the subtle umami of koji, creating a refined and creamy dessert.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• 3 tablespoons sweet rice koji
• 4 large egg yolks
• 4 ounces white chocolate, finely chopped
• 2 teaspoons matcha powder
• 1 teaspoon vanilla extract

Instructions:

1. Warm milk, cream, and sugar in a saucepan until sugar dissolves.
2. Mix koji with a small portion of the warm milk mixture and stir back into the pan.
3. Whisk egg yolks, temper with milk mixture, return to pan, and cook until custard thickens.
4. Remove from heat and stir in matcha powder, white chocolate, and vanilla extract until smooth.
5. Cool, refrigerate at least 4 hours, then churn in Koji ice cream maker.
6. Freeze 2–3 hours for a firm texture.

The combination of matcha, white chocolate, and koji creates a dessert that is creamy, slightly bitter, and subtly sweet, with a sophisticated and layered flavor profile.