Save Indulge in the harmonious balance of textures and flavors with this homemade Black Sesame Mochi Ice Cream. This Japanese-inspired dessert features a rich, nutty custard base encased in a delicate, chewy mochi shell, offering a sophisticated treat that is as delightful to eat as it is to behold.
Save Preparing this fusion dessert at home allows you to control the quality of the ingredients, from the creamy egg-yolk custard to the fresh glutinous rice dough. Using standard kitchen tools like a saucepan, whisk, and microwave-safe bowl, you can recreate this specialty shop favorite in your own kitchen.
Ingredients
- Black Sesame Ice Cream: 1 cup whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 4 large egg yolks, 1/2 cup black sesame paste (roasted, unsweetened), 1 tsp vanilla extract, Pinch of salt
- Mochi Dough: 1 cup sweet rice flour (glutinous rice flour, e.g., Mochiko), 1/4 cup granulated sugar, 2/3 cup water, Cornstarch, for dusting
Instructions
- 1. Prepare Black Sesame Ice Cream
- Heat milk and cream in a saucepan over medium heat until simmering. Whisk egg yolks and sugar until pale, then slowly pour the hot milk into the eggs while whisking constantly. Return the mixture to the saucepan and cook over low heat until it coats the back of a spoon. Whisk in the black sesame paste, vanilla, and salt. Strain the custard, chill thoroughly, and then churn in an ice cream maker. Scoop 8 small balls onto a parchment-lined tray and freeze for at least 2 hours.
- 2. Prepare Mochi Dough
- Whisk sweet rice flour, sugar, and water in a microwave-safe bowl until smooth. Cover and microwave for 2 minutes on high, stir with a wet spatula, then microwave for another minute until sticky and opaque. Turn the dough onto a cornstarch-dusted surface, let it cool briefly, and divide into 8 equal pieces. Flatten each into a 3.5-inch round.
- 3. Assemble Mochi Ice Cream
- Quickly place a frozen ice cream ball in the center of each mochi round. Pinch the edges to seal and place them seam-side down in a muffin tin lined with plastic wrap. Freeze for 1 hour before serving to achieve the best texture.
Zusatztipps für die Zubereitung
Working quickly is essential when wrapping the ice cream to prevent it from melting. It is helpful to keep the mochi rounds and ice cream balls as cold as possible during the assembly process.
Varianten und Anpassungen
If you cannot find pure paste, you may substitute it with store-bought black sesame spread. For extra flavor and crunch, try rolling the finished mochi balls in roasted black sesame seeds before the final freezing step.
Serviervorschläge
For a traditional finish, pair this dessert with a warm cup of green tea. The bitterness of the tea complements the rich, nutty notes of the black sesame and the sweetness of the mochi dough.
Save Each mochi ball contains approximately 210 calories, 9g of fat, and 4g of protein. This vegetarian dessert contains eggs, milk, and sesame; please verify all labels for potential cross-contamination if you have specific dietary concerns like celiac disease.
Recipe FAQ
- → What is the best way to prevent mochi from sticking?
Dust your work surface and hands with cornstarch to keep the mochi dough from sticking during shaping and wrapping.
- → How can I achieve a smooth black sesame ice cream texture?
Whisk the egg yolks and sugar well, then slowly temper with hot milk before cooking gently until it thickens, ensuring a creamy base.
- → Why is it important to freeze the ice cream balls before wrapping?
Freezing the ice cream balls firm helps them hold shape and prevents melting while handling the mochi dough.
- → Can I substitute black sesame paste with another ingredient?
Yes, store-bought black sesame spread can be used if paste is unavailable, maintaining the nutty flavor.
- → What is the ideal way to serve this dessert?
Serve chilled, optionally rolling the mochi in roasted black sesame seeds and pairing it with green tea for classic balance.