HOW TO MAKE MOCHI ICE CREAM | You will need only 3 ingredients! (EP260)
Today I want to share with you Mochi ice cream.
Mochi ice cream is invented when I was a child, and it blew my mind like “OMG, it’s a taste of heaven!”
Even though we eat Mochi on a daily basis, the combination of traditional Mochi and ice cream which is relatively new to us, surprisingly goes so well together!
You will need just 3 ingredients for this recipe.
Shiratamako or Mochiko, sugar and heavy cream.
Today I’m going to be using Shiratamako.
Shiratamako is made from sticky rice or glutinous rice, same as Mochiko.
What’s the difference between Shiratama-ko and Mochi-ko?
Shiratama-ko is a refined Mochiko and use for Wagashi (Japanese sweets).
It makes silkier texture than Mochi-ko.
And it is a little bit more expensive than Mochi-ko.
So, Shiratama-ko is used in rather high-end Wagashi.
But it comes in crumb, and it’s takes time to cook so I prefer Mochi-ko for the daily treat.
If you have Mochi-ko in your pantry or if your grocery store carries only Mochi-ko, go ahead use it. Makes no big difference!
The ice cream inside
The ice cream should be softer than normal ice cream to get along with Mochi.
And yet it should still holds its shape.
I found that “No-charn ice cream” is a perfect match for Mochi!
The ice cream should soft enough to bite, and it should mingling together in your mouth.
What I like the most about the recipe is not only easy to make but also it needs only 2 ingredients! Heavy cream and sugar!
I always make my own condensed milk by reducing heavy cream and sugar.
Of course you can use store bought condensed milk instead.
The ice cream from this recipe is very light and milky, very close to the authentic Yukimi Daifuku. Trust me!
Mochi Ice cream
- 200 ml heavy cream (fresh cream) 35% fat
- 50 g granulated sugar
- 50 g Shiratama-ko (or Mochi-ko)
- 50 g granulated sugar
- 100 ml water
- 【homemade condensed milk】Put your sugar and heavy cream in a heavy bottom pot, start heating on medium-low heat.Stir constantly, to avoid scorching. When it bubbling, and it looks boiling over at first, but the bubbles become smaller as you go.After a couple of minutes, it should reduce in half.Turn the heat off, and chill in the ice bath.
- 【Making ice cream】While chilling, whisk the rest of the heavy cream, until soft peaks form.Add in a tiny amount of salt and vanilla, of you want.Add in your chilled condensed milk.Keep whisking until even.Transfer to a stainless container, and freeze until firm.
- t took me just an hour to firm up.The ice cream is not going to firm, like rock hard.That’s what we are looking for the mochi ice cream.Using the ice cream scoop and make five mounced ice cream.Keep in the freezer until the Mochi is ready.
- Prepare a tray dust with cornstarch.Put in your Shiratamako in a frying pan.Pour in water and let sit for a while until it dissolves. (In case you are using Mochi-ko, skip this process.)Stir to dissolve, then add in sugar.
- Start heating on low, constantly stir until thicken.Stir vigorously when the Mochi forms a dough, until the Mochi is bouncy, and it looks translucent.It takes only a couple minutes.You can do this in a micro wave, as well.
- Transfer the Mochi onto a dusted tray.Dust the surface and roll out into 1/8 inch in thickness.Leave it until it comes to room temperature. You don’t need to chill in the freezer because it makes you procedure hard
- Dust the starch with your pastry brush.Place one more parchment paper on the mochi, and flip it over. Peel off the parchment paper, and dust the starch as much as you can.Cut into squares or cut out with your cookie cutter.Work one piece at a time to make sure your ice cream is not melting.To make a nice round shape, pull up and stretch the Mochi, and overwrap the ice cream.
- Place it on a parchment paper seam side down, and keep it in the fridge until serve.