# What You'll Need:
→ 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
# Method:
01 - In a saucepan, heat milk and cream over medium heat until just simmering. In a separate bowl, whisk egg yolks and sugar until pale. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to prevent curdling.
02 - Return the combined mixture to the saucepan. Cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Remove from heat and whisk in black sesame paste, vanilla extract, and salt until smooth.
03 - Strain the custard into a clean bowl and chill thoroughly until cold. Churn in an ice cream maker according to manufacturer instructions. Scoop 8 small balls (approximately 2 tablespoons each) onto a parchment-lined tray and freeze until firm, at least 2 hours.
04 - In a microwave-safe bowl, whisk together sweet rice flour, sugar, and water until smooth. Cover loosely with plastic wrap and microwave on high for 2 minutes. Stir with a wet spatula, then microwave for another 1 minute until the mixture becomes opaque and sticky.
05 - Turn the mochi onto a cornstarch-dusted surface and let cool briefly. Divide into 8 equal pieces and flatten each into a 3.5-inch round, dusting with additional cornstarch as needed to prevent sticking.
06 - Working quickly to prevent melting, place a frozen ice cream ball in the center of each mochi round. Pinch the edges to seal completely and place seam-side down in a muffin tin lined with plastic wrap. Freeze for 1 hour before serving.
