MOCHI ICE CREAM

For the Ice Cream

Start by combining heavy cream, milk, granulated sugar, and a generous pinch of kosher salt in a sauce pan.

Bring to a bare simmer while whisking occasionally to make sure the salt and sugar are fully dissolved.

While the cream comes up to a simmer, separate egg yolks into a large bowl. Wrap the bowl in a wet towel to stabilize the bowl for one-handed whisking.

Once the milk and heavy cream mixture is simmering, give it one final whisk before adding to the eggs.

Slowly begin ladling in the milk, just a few drops at a time at first, while whisking constantly making sure not to scramble the eggs. This process is going to temper the eggs and prevent them from forming curds.

After slowly adding 2-3 ladlefuls of milk and cream mixture, go ahead and pour it in each ladle and whisk until about ⅓ of the mixture has been used.

After whisking in ⅓ of the milk mixture, go ahead and whisk the egg yolks back into the pot and return to medium-low heat while whisking constantly and cooking gently until it reaches 171°F and/or comfortably coats the back of a spoon.

Remove from heat and add the desired flavor. For matcha flavor, pour in matcha powder and whisk together until fully combined. For ube flavor, add in ube extract and whisk until fully combined. For black sesame seed flavor, add in charcoal black sesame seed paste and whisk until fully combined. Add the black sesame seeds when the ice cream is churning.

Pour into an airtight container, cover, and refrigerate for at least 4 hours.

Once the custard has completely chilled, pour into a bowl through a fine-mesh sieve.

Churn the custard using the desired churning method. An ice cream machine is used in this case. **For the black sesame seed flavor, add in whole black sesame seeds at this point before churning.**

In the case of using an ice cream machine, churn for 20 minutes, until the motor begins to sound like it’s straining and the ice cream resembles soft serve.

Add the ice cream to an airtight container and freeze for 4 hours or up to overnight. Don’t let it get rock hard.

After 4 hours or overnight, scoop the ice cream out using an ice cream scoop, making sure each scoop has a round top and flat bottom. Place each scoop into a lined muffin cup,. Place back into the freezer until mochi dough is finished.

Using a 4” biscuit cutter, cut the mochi dough into separate rounds and dust off all of the excess potato starch using a pastry brush.

One at a time, plop the ice cream mounds round side down into the center of the mochi dough.

Then fold the dough up and around the sides of the ice cream and pinch the edges close. Wrap in a sheet of plastic with the rounded side down. Twist the plastic wrap tight so as to even out and press the mochi shell up against the ice cream. Rinse and repeat with the remaining pieces of ice cream and mochi balls.

Once everything is wrapped, place into an empty muffin tin rounded side up and freeze for at least an hour before enjoying.

For the  Mochi Dough

Into a large microwave-safe bowl goes mochiko flour and granulated sugar. Whisk together and add tap water. Whisk completely until no lumps remain.

Scrape down the sides of the bowl, cover with plastic wrap and microwave for 1 minute. After 1 minute, retrieve from the microwave, and using a wet spatula to mix, making sure the dough is being cooked evenly. Cover with plastic wrap and put back into the microwave for an additional minute. All in all, do this 3 times.

On a work surface, lay down a large piece of parchment paper (about pan size) and cover generously with potato starch.

Dump the mass of mochi still hot from the microwave onto the potato starch. Thoroughly coat both a rolling pin and the mochi dough with more potato starch and carefully and gently roll out to about 12x16” rectangle. Dust with extra potato starch as needed. The dough should be as even and smooth as possible.

Using the parchment paper, pull the dough onto a rimmed baking sheet and refrigerate for about 30 minutes or until firm.