Chilled Delight: Homemade Green Tea Mochi Ice Cream

Directions

Making the mochi green tea ice cream

1. Start by making the green tea ice cream. Whisk the green tea powder into 1/2 cup of the whole milk until you have a smooth paste. Set it aside.

2. In a saucepan, combine the remaining 1/2 cup of whole milk and 2 cups of heavy cream. Heat the mixture until it's just about to simmer. Remove it from the heat, and don't let it boil.

3. In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and slightly thick.

4. Gradually pour the warm milk and cream mixture into the egg yolk mixture, whisking continuously to avoid curdling.

5. Pour the entire mixture back into the saucepan and heat it over low until it thickens and coats the back of a spoon. This should take about 5-7 minutes, but avoid boiling.

6. Remove the mixture from the heat and strain it through a fine-mesh sieve to remove any lumps or bits.

7. Stir in vanilla extract if desired.

8. Mix the green tea paste into the custard until fully incorporated.

9. Let the mixture cool to room temperature, then refrigerate it for at least 4 hours or overnight.

10. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

11. Transfer the churned ice cream to a lidded container and freeze for a few hours to reach your desired consistency.

Combining the green tea ice cream with mochi

1. While the ice cream is in the freezer, make the mochi wrappers. In a microwave-safe bowl, combine glutinous rice flour and sugar. Stir in the water until smooth.

2. Microwave the mixture on high for 1-2 minutes or until it becomes translucent and sticky. Stir well.

3. Dust a clean surface with potato starch and turn the mochi out onto it. Knead the mochi with starched hands to prevent sticking.

4. Roll the mochi into a 1/4-inch thick sheet and cut it into small squares, about 2x2 inches.

5. Place a scoop of the green tea ice cream in the center of each mochi square.

6. Fold the mochi over the ice cream, sealing it well.

7. Wrap each mochi ice cream in plastic wrap and place them back in the freezer for at least an hour to firm up.