Black Sesame Mochi Ice (Printable)

A chewy mochi shell wraps nutty black sesame ice cream, balancing texture and flavor beautifully.

# Components:

→ 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

# Directions:

01 - Heat whole milk and heavy cream in a saucepan over medium heat until just simmering. Whisk egg yolks with sugar in a separate bowl until pale. Slowly pour hot milk mixture into egg yolks while whisking constantly. Return mixture to saucepan and cook over low heat, stirring frequently, until it coats the back of a spoon.
02 - Remove custard from heat. Whisk in black sesame paste, vanilla extract, and salt until completely smooth. Strain through a fine sieve into a clean bowl. Refrigerate until thoroughly chilled, at least 4 hours or overnight.
03 - Transfer chilled custard to an ice cream maker and churn according to manufacturer instructions. Scoop 8 portions of approximately 2 tablespoons each onto a parchment-lined baking tray. Freeze until completely firm, at least 2 hours.
04 - Whisk together sweet rice flour, sugar, and water in a microwave-safe bowl until smooth. Cover loosely with plastic wrap and microwave on high for 2 minutes. Stir with a wet spatula. Microwave for an additional 1 minute until the mixture becomes opaque and sticky.
05 - Transfer mochi dough to a cornstarch-dusted work surface. Allow to cool briefly until manageable. Divide into 8 equal portions and flatten each piece into a 3.5-inch round, dusting with additional cornstarch as needed to prevent sticking.
06 - Working quickly to prevent ice cream melting, place one frozen ice cream ball in the center of each mochi round. Pinch edges together to seal completely. Position seam-side down in a muffin tin lined with plastic wrap. Freeze for 1 hour before serving.

# Expert Advice:

01 -
  • The earthy and nutty profile of roasted black sesame provides a unique, gourmet flavor.
  • The microwave-safe method for mochi dough makes this chewy treat accessible and quick to prepare.
  • Perfectly portioned into individual servings, making it an ideal dessert for hosting or snacking.
02 -
  • Dust your hands and the work surface generously with cornstarch to prevent the sticky mochi from clinging.
  • Ensure the ice cream balls are frozen rock-solid before you begin the wrapping process.
  • Use a wet spatula when stirring the microwaved mochi to keep the dough from sticking to the tool.
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