- [Andrew] Hey, folks, today we're making mochi ice cream,
aka the ice cream that you have to chew.
It's a good thing that this episode
is sponsored by Sensodyne,
the number one dentist recommended brand
for tooth sensitivity.
If you happen to be in the 40% of folks
that experience tooth sensitivity,
Sensodyne's gonna make eating these little guys
a whole lot easier.
Let's get down to basics.
(upbeat music)
So the first thing we gotta do is make ice cream,
for which we're going to need a master ice cream base.
This is comprised of two cups of heavy cream,
one cup of milk, a half cup of granulated sugar,
and a generous pinch of kosher salt.
Hoist it over to the stove top
and brought to a bare simmer,
while whisking occasionally to make sure that the salt
and sugar are fully dissolved.
While that comes to a simmer,
we're gonna start preparing our eggs,
six egg yolks to be precise.
You can use anywhere between four to six egg yolks
in this recipe to determine the richness
and thickness of your resulting custard.
Don't throw away these egg whites,
you can use these to make an egg white omelet
to offset all the ice cream that you've been eating.
We're also gonna need to whisk these egg yolks one handedly.
So to stabilize the bowl
we're gonna wrap it in a moistened kitchen towel.
Once our milk, heavy cream, sugar and salt mixture
comes to a bare simmer,
we're gonna give it one final whisking
before bringing it back over to our awaiting egg yolks,
into which we're going to begin to slowly ladle it,
extremely slowly at first, just a few drops at a time,
while whisking constantly to make sure
that you don't scramble your eggs.
But as we go through this process
we're going to temper our eggs,
which is gonna prevent them from forming curds.
So after two or three ladlefuls
you should be able to just kind of pour it in.
Once we whisked in about a third of the milk mixture
we're going to whisk the egg yolks back into the pot
and return the pot over medium, low flame.
whisking constantly and cooking gently
until it reaches 171 degrees Fahrenheit,
and or comfortably coats the back of a spoon
Take it off the heat,
and now's the part where we add our flavor.
You can make literally any flavor that you want,
but I'm gonna go for some flavors
that are a little bit more popular in Japan.
First batch is going to be about two tablespoons worth
of matcha powder, whisked thoroughly until mostly dissolved,
and, once a beautiful shade of emerald green,
poured directly into an airtight container of some kind,
that we're gonna cover up and hang out in the fridge
for at least four hours and up to overnight.
The colder your custard is the faster it will freeze
and the creamier your ice cream will be.
Next up, how about a tablespoon and a half of ube extract,
which has a unique, sweet, earthy flavor,
and a distinctly royal purple color.
Lastly, some charcoal black,
and, admittedly kind of hard to get out of the jar,
black sesame seed paste.
This along with some whole sesame seeds tossed in
during the ice creams churning phase
makes for a nutty, toasty, creamy ice cream
that has to be tried to be believed.
Once your custards are completely chilled
it's time to give them a quick trip
through a fine mesh sieve.
This is gonna catch any accidentally coagulated bits of egg
or chunks of whatever flavor
you decided to add to your ice cream.
And then, kids, it's time to churn
using the churning method of your choice.
I'm going with a big old ice cream machine
because I have one and because I wanna use it.
In the case of this machine we are churning for 20 minutes
until you start hearing the motor strain a little bit
and the ice cream resembles very, very thick soft serve.
Same deal with the matcha ice cream,
but with the black sesame seed ice cream, like I said,
we're gonna be adding some whole toasted black sesame seeds.
It's going to add a nice look and texture to your ice cream
and even more or delicious sesame flavor.
Now that all of our creams has been iced,
it's time to dump it into yet another airtight container
and let it camp out in the freezer again
for another four hours or up to overnight
until nice and firm.
But you don't want it rock hard
because now we're going to use a cookie dough scooper
or melon baller to scoop the ice cream
into little round mounds,
the rounder to your mound,
the more magnificent your mochi.
As you can see,
I let my green tea ice cream go overnight,
which made it too hard.
A hot water ice cream scoop dip will make short work
of hardened ice cream, kind of,
don't let your ice cream get this hard.
You want these little clumps of ice cream
to have a nice round top and a nice flat bottom,
which is gonna give your a resulting mochi
the desired shape and uniformity.
You'll also notice that I'm scooping them into muffin cups
for easy retrieval from the freezer.
Maybe don't use bright neon colored ones
if you're filming it for a cooking show,
because then all your ice cream
is gonna look the same color, but no matter,
this guy's headed back into the freezer
until our mochi dough is ready to wrap.
To make our mochi dough,
into a large microwave-safe bowl
goes 100 grams of mochiko flour,
a type of sweet, glutenous rice flour,
along with 50 grams of granulated sugar,
which we are going to a tiny whisk until homogenous
before adding three quarters of a cup
of plain old tap water.
Regular size whisk this until it is completely smooth
and no lumps remain.
Then we're going to scrape down the sides of the bowl,
cover this guy in plastic wrap,
and microwave on full power for one metric minute.
Then we're gonna retrieve it from the microwave
and using a wetted rubber spatula give it a little mix.
The objective here is just to make sure
that the dough is cooking evenly.
So just make sure that the mixture looks nice and mixed,
recover with it the plastic wrap,
and plop it back in the microwave for an additional minute.
All in all, we're going to microwave
and mix this mixture three times.
Throughout this process you're gonna see
your dough transformed from a white paste
into a semi translucent ectoplasmic goo.
Next up, believe it or not,
we need to roll out this goo into a single thin sheet,
which we're gonna do by virtue of a whole truckload
of sifted potato starch sprinkled evenly over a large sheet
of parchment paper onto which we can dump
our molten mochi mass still hot from the microwave,
where then thoroughly coating both a rolling pin
and our dough with more potato starch,
and then carefully gently rolling it out
to about a 12 by 16 inch square.
That's not a square, that's a rectangle,
about a 12 by 16 inch rectangle.
Keep dusting it as much as you like with more potato starch
or corn starch.
We don't want it sticking at all to the parchment paper
nor the rolling pin,
and we want the surface as even and smooth as possible.
Then we're gonna use our parchment paper
to lift the mochi dough onto a rimmed baking sheet
and park it in the fridge for about 30 minutes
or until firmed up.
And now we begin the process of cutting it into rounds
that we can roll our ice-cream in.
I'm using a three and a half inch biscuit cutter,
which turned out to be a little small,
you might wanna go four inches,
and yes I can hear you giggling from here.
Once you've got your round cutout,
it's time to dust as much of the potato starch
off it as possible using a pastry brush.
Yes, I know I'm using a grill brush,
I couldn't find my pastry brush,
and, no, this doesn't work as well.
Then, one at a time,
it's time to retrieve your little ice cream mounds
and plop them rounded side down into the center
of your mochi dough.
Then we are folding the dough up and around the sides
of the ice cream encasing it in what's essentially
a chewy, finger-safe ice cream delivery system.
Pinch the edges closed and then to really tighten things up,
we're gonna wrap the mochi ice cream
in a sheet of plastic wrap.
Again, rounded side down, twisting the plastic wrap tight
so as to even out and compress the mochi shell
against the ice cream.
I'm gonna be honest, this takes a little bit of practice,
but not nearly as much practice as the years it takes
to learn how to make real mochi from scratch.
So continue to feel warmth and gratitude for technology
as you rinse and repeat with your remaining mochi dough
and ice cream balls.
Once everybody's all wrapped up tight in plastic wrap,
and replaced in the now empty cavity in the muffin tin,
rounded side up,
they need to hang out in the freezer for at least an hour
before they can be retrieved and snacked upon,
or placed into a more attractive package
for longterm storage.
But me, I'm gonna check out some mini cross sections
of these little bad boys.
And there you have it, we made some mochi ice cream,
a thin delightfully chewy casing
enveloping the creamy dairy dessert of your choice.
My personal favorite is the toasted black sesame seed.
But even I, someone who takes perfect,
impeccable care of their teeth,
can feel some twinges of sensitivity upon my first bite.
That's why I'm thankful for the sponsor of today's episode,
Sensodyne Rapid Relief Toothpaste.
If you're one of the 40% of people that experienced twinges
with hot, cold, or sugary foods and drinks
you may suffer from tooth sensitivity.
This is a problem that persists,
which can be irritating if you've just made
some mochi ice cream,
but with Sensodyne Rapid Relief Toothpaste
you'll be back to eating sugary confections like this one
in a matter of days.
No wonder it's the number one dentist recommended brand
for sensitivity relief.
Follow the link in the video description for more info.
(light music)