Mochi Ice Cream with Black Sesame and Chestnut

Homemade mochi ice cream featuring black sesame and chestnut flavors. The chewy mochi encases creamy, subtly sweet ice cream. A delightful Japanese dessert.

Prep Time

30 minutes

Total Time

45 minutes

Calories

365 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.86/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

100gGlutinous Rice Flour (Mochiko)(Essential for the mochi dough)

£1.50

60gGranulated Sugar(For the mochi dough)

£0.10

160mlWater(For the mochi dough)

As neededfor dustingCornstarch or Potato Starch(Prevents the mochi from sticking)

£0.15

240mlHeavy Cream(For the ice cream base)

£1.20

120mlWhole Milk(For the ice cream base)

£0.10

80gGranulated Sugar(For the ice cream base)

£0.10

3Egg Yolks(Large)

£0.75

2tablespoonsBlack Sesame Paste (Tahini)(For Black Sesame ice cream)

£0.40

2tablespoonsChestnut Puree (Canned or Homemade)(For Chestnut Ice cream)

£0.60

1teaspoonVanilla Extract(Optional, for ice cream)

£0.25

Total Cost

£5.15

£0.86 per serving

Instructions

1.
**Prepare the Ice Cream Bases:** In a saucepan, heat heavy cream, milk, and sugar over medium heat until the sugar dissolves. Do not boil.
2.
In a separate bowl, whisk the egg yolks. Gradually temper the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
3.
Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
4.
Divide the custard base into two equal portions. Add black sesame paste to one portion and chestnut puree to the other. Mix well. Add vanilla extract to both.
5.
Strain each ice cream base through a fine-mesh sieve into separate containers. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
6.
Churn each ice cream base separately in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to separate containers and freeze for at least 2 hours, or until firm enough to scoop.
7.
**Make the Mochi Dough:** In a microwave-safe bowl, combine glutinous rice flour and sugar. Gradually add water, whisking until smooth.
8.
Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir well. Re-cover and microwave for another 1 minute. Stir again. If the dough is still too soft, microwave for 30 seconds more.
9.
Dust a clean surface generously with cornstarch. Turn the hot mochi dough out onto the cornstarch-covered surface. Be careful, it's very sticky and hot!
10.
Dust your hands with cornstarch and knead the mochi dough for a few minutes until smooth and elastic. It will still be sticky, but manageable.
11.
Divide the mochi dough into 6 equal portions. Flatten each portion into a thin circle (about 3-4 inches in diameter). Work quickly to prevent the mochi from drying out.
12.
**Assemble the Mochi Ice Cream:** Place a flattened mochi circle in a small bowl lined with plastic wrap. Scoop a small ball of either black sesame ice cream or chestnut ice cream (or a combination!) onto the center of the mochi.
13.
Quickly wrap the mochi around the ice cream, pinching the edges together to seal. Place the wrapped mochi ice cream seam-side down on a baking sheet lined with parchment paper.
14.
Repeat with the remaining mochi dough and ice cream. Freeze the assembled mochi ice cream for at least 1 hour before serving.
15.
Before serving, let the mochi ice cream sit at room temperature for a few minutes to soften slightly. Dust with additional cornstarch if desired.

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My Notes

Nutrition Information

Nutrition per serving (104g)

365 kcal / 1527 kJ

Carbs

37g

14% of RDA

Fat

23g

33% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

26 g

29% of RDA

Sodium

30 mg

1% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Work quickly when assembling the mochi ice cream to prevent the ice cream from melting and the mochi from drying out.

If the mochi dough becomes too sticky, add more cornstarch.

For a smoother ice cream texture, use an ice cream maker.

You can use different flavors of ice cream to customize your mochi ice cream.

Store leftover mochi ice cream in the freezer in an airtight container.

Cooking Equipment

Microwave-safe bowl

Stand mixer or hand mixer

Plastic wrap

Baking sheet

Ice cream scoop

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Work quickly when assembling the mochi ice cream to prevent the ice cream from melting and the mochi from drying out.

If the mochi dough becomes too sticky, add more cornstarch.

For a smoother ice cream texture, use an ice cream maker.

You can use different flavors of ice cream to customize your mochi ice cream.

Store leftover mochi ice cream in the freezer in an airtight container.

Mochi Ice Cream with Black Sesame and Chestnut

Ingredients

Instructions