Save to Pinterest Black sesame mochi ice cream is an elegant Japanese fusion dessert that marries the chewy, pillowy texture of sweet rice dough with the deep, nutty essence of roasted black sesame. This homemade treat offers a sophisticated balance of flavors, providing a refreshing and creamy center encased in a soft, translucent shell.
Save to Pinterest Creating these delights at home allows you to control the intensity of the sesame flavor and the thickness of the mochi dough. While it requires patience for the freezing steps, the result is a velvety, restaurant-quality dessert that is as beautiful to look at as it is delicious to eat.
Ingredients
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- Black Sesame Ice Cream:
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup black sesame paste (roasted, unsweetened)
- 1 tsp vanilla extract
- Pinch of salt
- Mochi Dough:
- 1 cup sweet rice flour (glutinous rice flour, e.g., Mochiko)
- 1/4 cup granulated sugar
- 2/3 cup water
- Cornstarch, for dusting
Instructions
- 1. Prepare Black Sesame Ice Cream
- Heat milk and cream in a saucepan until simmering. Whisk egg yolks and sugar in a bowl until pale, then slowly whisk in the hot milk mixture. Return the custard to the saucepan and cook over low heat until it coats the back of a spoon. Whisk in black sesame paste, vanilla, and salt. Strain and chill the mixture thoroughly. Churn in an ice cream maker, then scoop 8 small balls (2 tbsp each) onto a parchment-lined tray and freeze for at least 2 hours.
- 2. Prepare Mochi Dough
- In a microwave-safe bowl, whisk sweet rice flour, sugar, and water. Cover loosely and microwave for 2 minutes. Stir with a wet spatula, then microwave for 1 more minute until opaque and sticky. Turn onto a cornstarch-dusted surface, cool slightly, and divide into 8 pieces. Flatten each into a 3.5-inch round.
- 3. Assemble Mochi Ice Cream
- Working quickly, place a frozen ice cream ball in the center of each mochi round. Pinch the edges to seal and place seam-side down in a plastic-wrap-lined muffin tin. Freeze for 1 hour before serving.
Zusatztipps für die Zubereitung
Temperature control is key for success. Work as quickly as possible when wrapping the ice cream to prevent melting. Additionally, ensure you are using glutinous rice flour (Mochiko) rather than standard rice flour to achieve the necessary chewy texture. Always verify product labels for allergen concerns regarding eggs, milk, and sesame.
Varianten und Anpassungen
If you cannot find unsweetened black sesame paste, a store-bought black sesame spread can be used as a substitute. For added texture and a boost of roasted aroma, roll the finished mochi balls in toasted black sesame seeds before the final freezing stage.
Serviervorschläge
Serve these mochi ice cream balls alongside a warm cup of green tea for a traditional flavor pairing. For the best experience, let the mochi sit at room temperature for a minute or two so the outer shell softens perfectly while the ice cream remains firm.
Save to Pinterest This Black Sesame Mochi Ice Cream is a rewarding dessert that brings the sophisticated flavors of a Japanese tea house into your home. With its striking color and delightful chew, it is sure to be a memorable finish to any meal.
Recipe Questions
- → What gives the mochi its chewy texture?
The chewy texture comes from sweet rice flour (glutinous rice flour) which becomes sticky and pliable when cooked, creating the classic mochi consistency.
- → How is the black sesame flavor incorporated?
Black sesame paste is blended directly into the ice cream base, infusing it with a rich, nutty flavor that complements the creamy texture.
- → Can I make the mochi dough without a microwave?
Yes, the mochi dough can also be cooked on a stovetop using gentle heat while stirring constantly until it reaches the sticky, opaque texture needed.
- → How do I prevent the ice cream from melting during assembly?
Work quickly when wrapping mochi around the ice cream balls and keep the ice cream well-frozen before and during assembly to maintain firmness.
- → What is the purpose of dusting with cornstarch?
Cornstarch prevents the mochi dough from sticking to surfaces and hands, making it easier to handle and shape.