Black Sesame Mochi Ice (Print Version)

Chewy mochi encases rich black sesame ice cream, blending nutty flavors with soft, textured layers.

# 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 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

# Cooking Steps:

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 large egg yolks with 3/4 cup granulated sugar until pale and ribbony. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper. Return combined mixture to the saucepan and cook over low heat, stirring continuously, until the mixture coats 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. Strain through a fine mesh sieve into a clean bowl and refrigerate until thoroughly chilled.
02 - Transfer the chilled custard to an ice cream maker and churn according to manufacturer's instructions until soft-serve consistency is achieved. Using a 2-tablespoon ice cream scoop, portion 8 small balls directly onto a parchment-lined tray, spacing them evenly. Place in the freezer until completely firm, approximately 2 hours or overnight.
03 - In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 2/3 cup water until a smooth, lump-free batter forms. Cover loosely with plastic wrap and microwave on high power for 2 minutes. Carefully stir the mixture with a wet spatula, breaking up any clumps. Return to microwave uncovered and cook for an additional 1 minute until the dough becomes opaque and distinctly sticky. Transfer the cooked mochi onto a work surface generously dusted with cornstarch and allow to cool for 1-2 minutes until handleable.
04 - Divide the cooled mochi dough into 8 equal pieces. Dust your hands and work surface frequently with cornstarch to prevent sticking. Flatten each piece into a thin 3.5-inch round, approximately 1/8 inch thick, using your palms and fingers or a rolling pin. Dust completed rounds with additional cornstarch and stack between parchment squares if necessary.
05 - Working quickly to prevent ice cream melting, position a frozen ice cream ball in the center of each mochi round. Gently gather the edges of the mochi dough and pinch them together at the top, sealing the ice cream completely. Place each assembled ball seam-side down into a muffin tin lined with plastic wrap. Return to the freezer for a minimum of 1 hour before serving to ensure optimal texture and stability.

# Expert Advice:

01 -
  • The contrast between pillowy mochi and silky ice cream is addictive in a way that feels almost magical when it works.
  • Black sesame has this earthy, toasty flavor that feels sophisticated but tastes surprisingly comforting.
  • You can prep ahead and serve whenever guests arrive, making you look effortlessly put-together.
02 -
  • If your custard breaks or gets grainy, you've either cooked it too hot or tempered the eggs too quickly, but honestly you can't fix it and have to start over, so take the tempering step seriously.
  • The mochi will get increasingly difficult to work with as it cools, so have your ice cream balls ready and work in batches if needed rather than trying to wrap them all at once.
03 -
  • A wet spatula is genuinely your best tool for the mochi dough, more useful than any fancy equipment, so don't skip having one ready.
  • If you don't have an ice cream maker, you can freeze the custard in a shallow pan and stir it vigorously every 30 minutes for a couple of hours, which is more work but absolutely possible.
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