Mochi Ice Cream with Black Sesame and Chestnut

**Prepare the Ice Cream Bases:** In a saucepan, heat heavy cream, milk, and sugar over medium heat until the sugar dissolves. Do not boil.

In a separate bowl, whisk the egg yolks. Gradually temper the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.

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.

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.

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.

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.

**Make the Mochi Dough:** In a microwave-safe bowl, combine glutinous rice flour and sugar. Gradually add water, whisking until smooth.

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.

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!

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.

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.

**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.

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.

Repeat with the remaining mochi dough and ice cream. Freeze the assembled mochi ice cream for at least 1 hour before serving.

Before serving, let the mochi ice cream sit at room temperature for a few minutes to soften slightly. Dust with additional cornstarch if desired.