In a large saucepan, whisk together the sugar, flour and salt. Gradually add the milk, whisking as you pour, until smooth and combined. Place over medium heat and cook the milk mixture until thickened and bubbly, stirring often. Reduce heat to low and cook for 2 minutes, then remove from heat.
Place eggs in a medium mixing bowl. Slowly add ½ cup of the hot milk mixture to the eggs while whisking quickly. Continue slowly adding in the liquid while whisking until about half of the hot liquid has been incorporated. Strain the egg mixture into the remaining milk mixture. Bring the mixture to a gentle boil and cook for 2 minutes, whisking constantly. Remove from heat immediately.
Transfer the custard to a large glass bowl submerged in an ice bath. Stir the custard gently for 2 minutes until it has cooled and thickened. Gently press a sheet of plastic wrap onto the surface of the custard to prevent the custard from developing a skin when cooling. Refrigerate for 4 hours or overnight.
After it has cooled, whisk heavy cream, matcha, and vanilla paste into the custard. Fill the cylinder of an ice cream maker and freeze according to manufacturer’s directions. Transfer ice cream to freezer containers and freeze for 2-4 hours or until firm.
Remove the ice cream from freezer to soften while you line an egg carton with plastic wrap. Use a small scooper to divide the ice cream equally among the divots. Freeze the ice cream balls for 2 hours or until solid.
Whisk together rice flour, sugar and matcha in a microwave-safe bowl. Add water and whisk to combine. Cover the bowl with plastic wrap and microwave for 1 minute. Stir the mixture, then re-cover and microwave for 1 more minute. Stir again, cover, and microwave 30 seconds.
Cover your work surface with parchment paper or silicone mat dusted with additional rice flour. Transfer the mochi mixture to the parchment and dust with rice flour. Allow it to cool until it can be handled comfortably.
Roll the mochi to a thickness of ¼-inch, applying more rice flour to the mochi and roller as needed. Transfer the dough to a baking sheet and refrigerate for 15 minutes or until firm.
Use a 3-inch round cookie cutter to cut mochi into circles. Dust excess flour off the circles and stack them on a plate, alternating dough circles with plastic wrap to prevent them from sticking together.
Remove the ice cream balls from the freezer. Lift one dough circle and the plastic wrap beneath it and place an ice cream ball on top. Wrap the mochi dough around the ice cream ball, using the plastic wrap to form the dough around the ice cream, remove the plastic and place the mochi ice cream back into the egg container. Repeat this process with the remaining dough circles and ice cream balls. Freeze the mochi ice cream for at least 2 hours.
Allow the mochi to soften at room temperature for a few minutes before serving.
In a large saucepan, whisk together the sugar, flour and salt. Gradually add the milk, whisking as you pour, until smooth and combined. Place over medium heat and cook the milk mixture until thickened and bubbly, stirring often. Reduce heat to low and cook for 2 minutes, then remove from heat.
Place eggs in a medium mixing bowl. Slowly add ½ cup of the hot milk mixture to the eggs while whisking quickly. Continue slowly adding in the liquid while whisking until about half of the hot liquid has been incorporated. Strain the egg mixture into the remaining milk mixture. Bring the mixture to a gentle boil and cook for 2 minutes, whisking constantly. Remove from heat immediately.
Transfer the custard to a large glass bowl submerged in an ice bath. Stir the custard gently for 2 minutes until it has cooled and thickened. Gently press a sheet of plastic wrap onto the surface of the custard to prevent the custard from developing a skin when cooling. Refrigerate for 4 hours or overnight.
After it has cooled, whisk heavy cream, matcha, and vanilla paste into the custard. Fill the cylinder of an ice cream maker and freeze according to manufacturer’s directions. Transfer ice cream to freezer containers and freeze for 2-4 hours or until firm.
Remove the ice cream from freezer to soften while you line an egg carton with plastic wrap. Use a small scooper to divide the ice cream equally among the divots. Freeze the ice cream balls for 2 hours or until solid.
Whisk together rice flour, sugar and matcha in a microwave-safe bowl. Add water and whisk to combine. Cover the bowl with plastic wrap and microwave for 1 minute. Stir the mixture, then re-cover and microwave for 1 more minute. Stir again, cover, and microwave 30 seconds.
Cover your work surface with parchment paper or silicone mat dusted with additional rice flour. Transfer the mochi mixture to the parchment and dust with rice flour. Allow it to cool until it can be handled comfortably.
Roll the mochi to a thickness of 64mm, applying more rice flour to the mochi and roller as needed. Transfer the dough to a baking sheet and refrigerate for 15 minutes or until firm.
Use an 8 cm round cookie cutter to cut mochi into circles. Dust excess flour off the circles and stack them on a plate, alternating dough circles with plastic wrap to prevent them from sticking together.
Remove the ice cream balls from the freezer. Lift one dough circle and the plastic wrap beneath it and place an ice cream ball on top. Wrap the mochi dough around the ice cream ball, using the plastic wrap to form the dough around the ice cream, remove the plastic and place the mochi ice cream back into the egg container. Repeat this process with the remaining dough circles and ice cream balls. Freeze the mochi ice cream for at least 2 hours.
Allow the mochi to soften at room temperature for a few minutes before serving.
Pure Vanilla Extract
