Mochi Ice cream
The combination of traditional Mochi and ice cream which is relatively new to us, surprisingly goes so well together!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Time to freeze ice cream 2 hours hrs
Total Time 2 hours hrs 40 minutes mins
Course Dessert
Cuisine Japanese
Ice cream
- 200 ml heavy cream (fresh cream) 35% fat
- 50 g granulated sugar
Sweet Mochi
- 50 g Shiratama-ko (or Mochi-ko)
- 50 g granulated sugar
- 100 ml water
Ice cream
【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.
Keyword ice cream, japanese dessert, japanese food, japanese recipe, mochi, mochi ice cream