Salted Miso Caramel & Black Sesame Mochi Ice Cream

Instructions

1. 1

   Prepare the miso caramel: In a medium saucepan, combine heavy cream, granulated sugar, and brown sugar. Heat over medium heat, stirring until sugar dissolves. Bring to a gentle boil and cook for 5-7 minutes until slightly thickened.

   ~15 min
2. 2

   In a separate bowl, whisk together the white miso paste and butter until smooth. Gradually whisk the hot cream mixture into the miso-butter mixture. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it reaches 175°F (80°C). Remove from heat, stir in vanilla extract.

   ~10 min
3. 3

   Whisk the egg yolks in a clean bowl. Slowly temper the egg yolks by gradually whisking about half a cup of the hot cream mixture into them. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 5-7 minutes). Do not boil.

   ~15 min
4. 4

   Strain the custard through a fine-mesh sieve into a clean bowl. Let cool slightly, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.

   ~5 min
5. 5

   Toast the black sesame seeds in a dry skillet over medium-low heat until fragrant, about 3-5 minutes. Let cool, then grind finely in a food processor or with a mortar and pestle.

   ~10 min
6. 6

   Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the ground black sesame seeds and any reserved whole toasted sesame seeds.

   ~30 min
7. 7

   Transfer the ice cream to an airtight container and freeze until firm, about 2-4 hours.

   ~180 min
8. 8

   Prepare the mochi dough: In a microwave-safe bowl, combine glutinous rice flour, granulated sugar, and water. Mix until smooth.

   ~5 min
9. 9

   Microwave the mixture on high power for 1 minute. Stir well. Microwave for another 1 minute, stir again. Microwave for a final 30 seconds to 1 minute, or until the dough is translucent and sticky. Be careful not to overcook.

   ~3 min
10. 10

    Spread a generous amount of cornstarch on a clean surface and a rolling pin. Turn the hot mochi dough onto the cornstarch. Let it cool slightly for about 5 minutes.

    ~5 min
11. 11

    Roll out the mochi dough thinly (about 2-3 mm thick) into a large rectangle. Cut into 12 equal squares.

    ~10 min
12. 12

    Scoop small balls of the hardened ice cream (about 1.5 inches in diameter). Place one ice cream scoop in the center of each mochi square. Carefully bring the edges of the mochi up and over the ice cream, pinching to seal completely. You may need to lightly moisten the edges of the mochi with water to help them stick.

    ~15 min
13. 13

    Place the mochi ice cream balls on a parchment-lined baking sheet. Freeze immediately for at least 2-3 hours, or until firm.

    ~180 min