- [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)
Babish is freakin awesome.
Iβve been on a huge Mochi kick lately...itβs like he knows...
I wonder if you can use a kitchenaid as an ice cream churner
Is it possible to do without an ice cream machine?
Isnβt it actually ice cream mochi?
I want to try and make the mochi by itself.
Love me some Babish, along with Joshua Weissman and Brad Leone. Matty Matheson is life and literally my spirit animal lol
Things I canβt make with the amount of children in my house
Ecto-plasmic goOo