Black sesame mochi ice cream

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/3 cup Black sesame seeds
  • 1 cup Sticky rice flour

• Dairy

  • 1 cup Condensed milk, sweetened
  • 2 cups Whole milk

Found on ladyandpups.com

Description

Ingredients

• 1/3 cup (47 grams) black sesame seeds
• 2 cups (490 grams) whole milk
• 1 cup (300 grams) sweetened condensed milk
• 1 cup (120 grams) sticky rice flour

Directions

• In a flat skillet over medium heat, toast the black sesame seeds while stirring constantly, for about 3~4 min. The seeds will start to make popping sounds, and are ready when you can crush it easily between your fingers and it smells nutty. Transfer to a blender immediately before burning, then add whole milk, sweetened condensed milk and sticky rice flour. Blend for 2~3 minutes until the mixture is pureed as smoothly as possible.
• Transfer the mixture to a pot and set over medium-low heat. Cook while stirring constantly for about 4 min, as the mixture thickens and becomes springy (it may appear to be slightly lumpy during cooking). Large bubbles will start to break through the surface, and it should look smooth and slightly shiny, and lava-like. Let cool slightly, then chill in the fridge uncovered for 3~4 hours, stirring a couple times in between until completely cooled.
• Transfer the mixture into a pre-frozen ice-cream bucket (without the churner). With a stiff spatula (UPDATE 2014/05/004: Rubber spatula wont work. It has to be a thin plastic spatula, otherwise just use a spoon + butter knife.), keep scraping the side of the bucket and folding the mixture over itself. Dont worry if the sides are freezing much faster than the center. Just keep kneading the ice-cream until the whole thing becomes very chewy and thick. As the mochi ice-cream hardens, it will less and less stick to the side of the bucket, but will get harder and harder to fold. You can switch to a wooden pestle at this point if it gets too hard for the spatula. Once you feel like the bucket is loosing its coldness (about 20 min), and that the mochi ice-cream has become almost impossible to fold, transfer it back to the freezer for another 30 min ~ 1 hour to harden.
• I would recommend serving the mochi ice-cream immediately after its made. If you want to keep it frozen in a container, leave it out at room-temperature for 15 min to soften before eating.