# Needed Ingredients:
→ Black Sesame Ice Cream
01 - 1 cup whole milk
02 - 1 cup heavy cream
03 - 3/4 cup granulated sugar
04 - 4 large egg yolks
05 - 1/2 cup black sesame paste, roasted and unsweetened
06 - 1 teaspoon vanilla extract
07 - Pinch of salt
→ Mochi Dough
08 - 1 cup sweet rice flour
09 - 1/4 cup granulated sugar
10 - 2/3 cup water
11 - Cornstarch for dusting
# Steps:
01 - Heat 1 cup whole milk and 1 cup heavy cream in a saucepan over medium heat until just simmering. In a separate bowl, whisk 4 egg yolks with 3/4 cup sugar until pale. Slowly pour the hot milk mixture into the egg mixture while whisking constantly to prevent curdling.
02 - Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Remove from heat immediately.
03 - Whisk 1/2 cup black sesame paste, 1 teaspoon vanilla extract, and a pinch of salt into the hot custard until completely smooth and well combined.
04 - Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg particles. Chill thoroughly for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions until soft-serve consistency is achieved.
05 - Scoop 8 small balls of churned ice cream, approximately 2 tablespoons each, onto a parchment-lined tray using a ice cream scoop or melon baller. Freeze until completely firm, at least 2 hours.
06 - In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup sugar, and 2/3 cup water until smooth with no lumps. Cover loosely with plastic wrap and microwave on high for 2 minutes. Stir the mixture with a wet rubber spatula, then microwave for an additional 1 minute until the mixture becomes opaque and sticky.
07 - Transfer the hot mochi onto a surface generously dusted with cornstarch and allow it to cool for 2-3 minutes. Divide into 8 equal portions and gently flatten each piece into a 3.5-inch round, dusting continuously with cornstarch to prevent sticking.
08 - Working rapidly to prevent ice cream from melting, place one frozen ice cream ball in the center of each mochi round. Bring the edges up and pinch firmly to seal, creating a smooth ball. Place seam-side down into muffin tin cups lined with plastic wrap.
09 - Freeze the assembled mochi ice cream for 1 hour before serving to ensure optimal texture and prevent the mochi shell from tearing when bitten.
