Description
Black Sesame Mochi Ice is a delightful Japanese-inspired frozen dessert featuring creamy black sesame ice cream encased in soft, chewy mochi dough. This recipe combines a rich black sesame custard base churned into ice cream with sweet, glutinous rice flour dough to create a unique treat that is both nutty and refreshing. Perfect for those who enjoy exotic flavors and textural contrasts in their desserts.
Ingredients
Scale
Ice Cream Base
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup black sesame paste, roasted and unsweetened
- 1 teaspoon vanilla extract
- Pinch of salt
Mochi Dough
- 1 cup sweet rice flour
- 1/4 cup granulated sugar
- 2/3 cup water
- Cornstarch for dusting
Instructions
- Create Black Sesame Custard Base: Heat whole milk and heavy cream in a saucepan over medium heat until just simmering. Meanwhile, whisk the egg yolks with granulated sugar in a separate bowl until pale and creamy. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring frequently, until it thickens enough to coat the back of a spoon. This process ensures a smooth, creamy custard base.
- Infuse and Chill Ice Cream Base: Remove the custard from heat and whisk in the black sesame paste, vanilla extract, and a pinch of salt until the mixture is completely smooth. Strain the custard through a fine sieve into a clean bowl to remove any lumps, then refrigerate until thoroughly chilled, at least 4 hours or overnight for best results.
- Churn and Freeze Ice Cream: Transfer the chilled custard to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Scoop about 2 tablespoons of ice cream each into 8 portions on a parchment-lined baking tray, and freeze until completely firm, at least 2 hours.
- Prepare Mochi Dough: In a microwave-safe bowl, whisk together sweet rice flour, sugar, and water until smooth. Cover loosely with plastic wrap and microwave on high for 2 minutes. Stir with a wet spatula, then microwave again for another 1 minute until the dough becomes opaque and sticky.
- Shape Mochi Rounds: Transfer the hot mochi dough onto a cornstarch-dusted work surface and let it cool slightly until it can be handled. Divide the dough into 8 equal pieces and flatten each into a round approximately 3.5 inches in diameter, dusting with cornstarch to prevent sticking.
- Assemble and Final Freeze: Working quickly to prevent melting, place one frozen scoop of black sesame ice cream in the center of each mochi round. Pinch the edges of the mochi together tightly to seal the ice cream inside. Place each mochi seam-side down in a muffin tin lined with plastic wrap and freeze for at least 1 hour before serving to ensure they hold their shape.
Notes
- The black sesame paste used should be roasted and unsweetened for the best nutty flavor.
- Use cornstarch generously to prevent the mochi dough from sticking to surfaces and hands during shaping.
- Chilling the custard base thoroughly before churning improves texture and reduces ice crystals.
- Handle the mochi dough gently and keep the ice cream frozen to make assembly easier.
- Store assembled mochi ice cream in an airtight container in the freezer for up to one week.
