Black Sesame Mochi Ice

# How-To Steps:

01 - Heat 1 cup whole milk and 1 cup heavy cream in a saucepan over medium heat until just simmering. In a separate bowl, whisk 4 large egg yolks with 3/4 cup granulated sugar until pale and ribbony. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper them. Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon, approximately 8-10 minutes.

02 - Remove the custard from heat and whisk in 1/2 cup black sesame paste, 1 teaspoon vanilla extract, and a pinch of salt until completely smooth and well combined. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg particles. Refrigerate the custard until thoroughly chilled, at least 2 hours or overnight.

03 - Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes. Using a 2-tablespoon portion scoop, place 8 small ice cream balls onto a parchment paper-lined baking tray, spacing them evenly. Transfer to the freezer and freeze until firm, at least 2 hours.

04 - In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 2/3 cup water until the mixture is completely smooth with no lumps. Cover loosely with plastic wrap and microwave on high power for 2 minutes. Carefully stir the mixture with a wet spatula, then microwave for an additional 1 minute. The mochi should appear opaque and very sticky.

05 - Spread a generous amount of cornstarch over a clean work surface. Transfer the hot mochi dough onto the cornstarch-dusted surface and allow it to cool for 2-3 minutes until safe to handle. Divide the mochi into 8 equal pieces. Using cornstarch-dusted hands, flatten each piece into a 3.5-inch round disc, approximately 1/8-inch thick, dusting with additional cornstarch as needed to prevent sticking.

06 - Work quickly to maintain ice cream firmness. Place one frozen ice cream ball in the center of each mochi round. Gently pinch the edges of the mochi dough upward and around the ice cream ball, sealing completely at the top. Place each assembled mochi seam-side down into a muffin tin lined with plastic wrap. Freeze for a minimum of 1 hour before serving.

# Tips for Success:

01 -

You get that restaurant-quality textural play at home—the creamy ice cream surrendering to chewy mochi in every bite.
Black sesame brings an earthy sophistication that feels way more interesting than vanilla, and people always ask what the flavor is.
Once you nail the technique, you can make these ahead and just pull them from the freezer, making you look effortlessly prepared.

02 -

Temperature control is everything—if your ice cream balls aren't completely frozen when you wrap them, they'll melt through your mochi dough and you'll be frustrated.
Cornstarch is your friend when handling mochi; skip it and you'll be peeling sticky dough off your hands for hours.
The mochi dough hardens as it cools, so work in batches if needed, keeping unused dough covered with plastic wrap to stay pliable.
Black sesame paste is not the same as tahini; substituting one for the other creates a completely different (and less interesting) dessert.

03 -

If your ice cream maker has a freezer bowl, freeze it overnight before churning—a partially frozen bowl ruins the texture.
Toast a tablespoon of black sesame seeds and sprinkle them on the finished mochi before the final freeze for extra nuttiness and visual appeal.
Keep your hands cold by running them under cool water before wrapping each ice cream ball, and work on a cold surface if your kitchen is warm.
If mochi cracks while you're shaping it, it's fine—pinch it back together and the seal will hold when frozen.

Black Sesame Mochi Ice (Printable Version)

# What You'll Need:

→ Black Sesame Ice Cream

→ Mochi Dough

# How-To Steps:

# Tips for Success: