Mochi Ice Cream with Red Bean Paste (Azuki)

**Prepare the Red Bean Paste (If Homemade):** Rinse 1 cup of azuki beans. Place in a pot with 4 cups of water. Bring to a boil, then simmer for about 1 hour, or until the beans are very soft. Drain the beans and return them to the pot. Add 1/2 cup of sugar (adjust to taste) and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and forms a paste. Let cool completely.

**Prepare the Ice Cream Balls:** Scoop the ice cream into 8 small balls and place them on a parchment-lined baking sheet. Freeze for at least 2 hours, or until very firm.

**Prepare the Mochi Dough (Steamer Method):** In a microwave-safe bowl, whisk together the sweet rice flour, sugar, and water until smooth.

Cover the bowl with plastic wrap, leaving a small vent. Steam for 15-20 minutes, or until the dough is translucent and cooked through. Alternatively, microwave on high for 1 minute, stir, and microwave for another 30-60 seconds until cooked.

**Knead the Mochi:** Liberally dust a clean surface with cornstarch or potato starch. Carefully transfer the hot mochi dough onto the dusted surface. Be careful, as it will be very sticky. Dust the top of the mochi with more starch.

Knead the mochi until it becomes smooth and elastic. This may take a few minutes. Be careful, the mochi will be hot initially.

**Assemble the Mochi Ice Cream:** Divide the mochi dough into 8 equal pieces. Flatten each piece into a small circle about 3-4 inches in diameter. You can use a rolling pin or your fingers. Be sure to keep everything well-dusted with starch to prevent sticking.

Place a spoonful of red bean paste in the center of each mochi circle. Then, place an ice cream ball on top of the red bean paste.

Pinch the edges of the mochi dough to seal around the ice cream and red bean paste, forming a ball. Make sure the seal is tight to prevent the ice cream from melting out.

Dust the mochi ice cream balls with more cornstarch to prevent sticking. Place them back on the parchment-lined baking sheet and freeze for at least 2 hours before serving.