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Mochi Ice cream

The combination of traditional Mochi and ice cream which is relatively new to us, surprisingly goes so well together!
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Prep Time 10 minutes
Cook Time 30 minutes
Time to freeze ice cream 2 hours
Total Time 2 hours 40 minutes
Servings: 5 pieces
Course: Dessert
Cuisine: Japanese
Ingredients Method

Ingredients
  

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

Method
 

Ice cream
  1. 【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.
  1. 【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.
  1. 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.
Sweet Mochi
    1. 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.
    2. 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.
    3. 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
    4. 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.
    5. Place it on a parchment paper seam side down, and keep it in the fridge until serve.