Black Sesame Mochi Ice (Printable Version)

Chewy mochi encases rich, nutty black sesame ice cream to delight your taste buds.

# What You 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

# Steps:

01 - Heat 1 cup whole milk and 1 cup heavy cream in a saucepan over medium heat until simmering. In a separate bowl, whisk 4 egg yolks with 3/4 cup sugar until pale. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to avoid scrambling.
02 - Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until the custard 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, at least 2 hours. Transfer to an ice cream maker and churn according to manufacturer instructions until soft-serve consistency is reached.
04 - Scoop 8 portions of approximately 2 tablespoons each onto a parchment-lined tray, shaping into uniform balls. Freeze for at least 2 hours until completely solid.
05 - Combine 1 cup sweet rice flour, 1/4 cup sugar, and 2/3 cup water in a microwave-safe bowl, whisking until smooth and lump-free. Cover loosely with plastic wrap and microwave on high for 2 minutes. Stir with a wet spatula.
06 - Microwave the dough for an additional 1 minute until opaque and sticky. Transfer onto a cornstarch-dusted work surface and allow to cool briefly until handleable. Divide into 8 equal portions and flatten each into a 3.5-inch round, dusting generously with cornstarch to prevent sticking.
07 - Working quickly to prevent ice cream melting, place a frozen ball in the center of each mochi round. Pinch the edges together to seal completely and position 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 achieve the optimal chewy exterior and creamy interior texture.

# Expert Pointers:

01 -
  • The contrast between chewy mochi and creamy ice cream creates a textural moment that's genuinely addictive, even if you think you don't like one or the other.
  • Black sesame has this nutty, almost mineral quality that feels sophisticated without being pretentious, so it impresses people without requiring an apology for the flavors.
  • You get to use an ice cream maker, which is always a small victory in the kitchen.
02 -
  • If your custard breaks or looks grainy while cooking, it means you let the eggs get too hot; it's still salvageable if you strain it really well, but next time go slower and lower on the heat.
  • The mochi dough must be completely cool before you try to wrap the ice cream, or you'll end up with melted ice cream and frustrated hands; I learned this the hard way and it was not pleasant.
  • Working speed matters when wrapping—have everything assembled and ready before you pull the ice cream out of the freezer, or you'll be fighting melting ice cream.
03 -
  • Freeze your bowl and beaters before churning if you don't have an ice cream maker with a built-in compressor, because it actually makes a significant difference in how smooth the final result turns out.
  • Make the ice cream custard a full day ahead if you can, because the flavors meld overnight and taste noticeably better than if you use it immediately after chilling.
  • If your black sesame paste is very thick, thin it slightly with a tablespoon of warm milk before whisking it into the custard to avoid lumps.
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