Black Sesame Mochi Ice (Printer-friendly)

Chewy mochi envelopes smooth black sesame ice cream, creating a rich and textured Japanese treat.

# What You’ll Need:

→ Black Sesame Ice Cream

01 - 1 cup whole milk
02 - 1 cup heavy cream
03 - 3/4 cup granulated sugar
04 - 4 large egg yolks
05 - 1/2 cup black sesame paste, roasted and unsweetened
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Mochi Dough

08 - 1 cup sweet rice flour
09 - 1/4 cup granulated sugar
10 - 2/3 cup water
11 - Cornstarch for dusting

# Directions:

01 - Heat 1 cup whole milk and 1 cup heavy cream in a saucepan over medium heat until just simmering. In a separate bowl, whisk 4 egg yolks with 3/4 cup granulated sugar until the mixture becomes pale. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs and prevent scrambling.
02 - Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in 1/2 cup black sesame paste, 1 teaspoon vanilla extract, and a pinch of salt until completely smooth.
03 - Strain the custard through a fine-mesh sieve into a clean bowl and refrigerate until thoroughly chilled. Transfer to an ice cream maker and churn according to manufacturer instructions until soft-serve consistency is achieved.
04 - Scoop 8 equal portions of approximately 2 tablespoons each onto a parchment-lined tray. Freeze until solid, approximately 2 hours or until firm to the touch.
05 - In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 2/3 cup water until smooth and lump-free. Cover loosely with plastic wrap and microwave on high power for 2 minutes. Stir the mixture with a wet spatula, then microwave for an additional 1 minute until opaque and sticky.
06 - Transfer the cooked mochi onto a cornstarch-dusted work surface and allow to cool briefly until manageable. Divide into 8 equal portions and flatten each into a 3.5-inch round disc, dusting generously with additional cornstarch to prevent sticking.
07 - Working quickly to prevent ice cream melting, place one frozen ice cream ball in the center of each mochi round. Gently pinch and seal the edges around the ice cream, gathering the dough at the top. Place seam-side down into a muffin tin lined with plastic wrap.
08 - Freeze the assembled mochi ice cream balls for 1 hour before serving to ensure optimal texture and prevent the mochi from tearing when bitten.

# Expert Tips:

01 -
  • That magical bite where chewy mochi meets creamy ice cream feels like a small luxury you can make yourself.
  • Black sesame has this nutty, slightly earthy flavor that tastes way more sophisticated than the ingredients suggest.
  • Once you nail the technique, you'll find yourself making these for every dinner party, because they always impress.
02 -
  • If your eggs curdle during tempering, start over because there's no fixing scrambled custard, and your ice cream will have an unpleasant grainy texture.
  • Mochi stays soft and pliable for only a short window while cooling, so have your ice cream balls ready to wrap before you even start making the dough.
  • Black sesame paste can be thick and stubborn to whisk in, but persistence pays off because fully incorporated paste means even flavor distribution throughout your ice cream.
03 -
  • Roll your finished mochi in roasted black sesame seeds before the final freeze for extra texture and flavor that makes people think you've done something impossibly complicated.
  • Keep a small bowl of water nearby while wrapping mochi because slightly damp fingers help seal the seams without the mochi sticking to your hands.
  • Pair these with green tea for that classic Japanese finish, or serve them at room temperature for a slightly different texture experience.
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