Mochi Ice Cream Recipe (with Video)

For ice cream
1. Start by combining 2 cups of heavy cream, 1 cup of milk, ½ cup of granulated sugar, and a generous pinch of kosher salt in a sauce pan.
2. Bring to a bare simmer while whisking occasionally to make sure the salt and sugar are fully dissolved.
3. While the cream comes up to a simmer, separate 6 egg yolks into a large bowl. Wrap the bowl in a wet towel to stabilize the bowl for one-handed whisking.
4. Once the milk and heavy cream mixture is simmering, give it one final whisk before adding to the eggs.
5. 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.
6. 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.
7. 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.
8. Remove from heat and add the desired flavor. For matcha flavor, pour in 2 tablespoons of matcha powder and whisk together until fully combined. For ube flavor, add in 1 ½ tablespoon of ube extract and whisk until fully combined. For black sesame seed flavor, add in 2 teaspoons of charcoal black sesame seed paste and whisk until fully combined. Add the black sesame seeds when the ice cream is churning.
9. Pour into an airtight container, cover, and refrigerate for at least 4 hours.
10. Once the custard has completely chilled, pour into a bowl through a fine-mesh sieve.
11. 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 1 tablespoon of whole black sesame seeds at this point before churning.**
12. 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.
13. Add the ice cream to an airtight container and freeze for 4 hours or up to overnight. Don’t let it get rock hard.
14. 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.
15. 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.
16. One at a time, plop the ice cream mounds round side down into the center of the mochi dough.
17. 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.
18. Once everything is wrapped, place into an empty muffin tin rounded side up and freeze for at least an hour before enjoying.
For mochi dough
1. Start by combining 2 cups of heavy cream, 1 cup of milk, ½ cup of granulated sugar, and a generous pinch of kosher salt in a sauce pan.
2. Bring to a bare simmer while whisking occasionally to make sure the salt and sugar are fully dissolved.
3. While the cream comes up to a simmer, separate 6 egg yolks into a large bowl. Wrap the bowl in a wet towel to stabilize the bowl for one-handed whisking.
4. Once the milk and heavy cream mixture is simmering, give it one final whisk before adding to the eggs.
5. 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.
6. 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.
7. 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.
8. Remove from heat and add the desired flavor. For matcha flavor, pour in 2 tablespoons of matcha powder and whisk together until fully combined. For ube flavor, add in 1 ½ tablespoon of ube extract and whisk until fully combined. For black sesame seed flavor, add in 2 teaspoons of charcoal black sesame seed paste and whisk until fully combined. Add the black sesame seeds when the ice cream is churning.
9. Pour into an airtight container, cover, and refrigerate for at least 4 hours.
10. Once the custard has completely chilled, pour into a bowl through a fine-mesh sieve.
11. 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 1 tablespoon of whole black sesame seeds at this point before churning.**
12. 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.
13. Add the ice cream to an airtight container and freeze for 4 hours or up to overnight. Don’t let it get rock hard.
14. 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.
15. 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.
16. One at a time, plop the ice cream mounds round side down into the center of the mochi dough.
17. 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.
18. Once everything is wrapped, place into an empty muffin tin rounded side up and freeze for at least an hour before enjoying.