Japanese Mochi Ice Cream

Instructions

1. Prepare the ice cream
   Line a baking sheet with parchment paper. Using an ice cream scoop, form 8-10 balls of ice cream (about 2 tablespoons each). Place on the baking sheet and freeze for at least 2 hours or until very firm.
2. Make the mochi dough
   In a microwave-safe bowl, whisk together the sweet rice flour, granulated sugar, and salt. Gradually add water while whisking to prevent lumps. Add food coloring and vanilla extract if using. Cover with plastic wrap, leaving a small vent.
3. Cook the mochi mixture
   Microwave the mixture on high for 1 minute. Remove and stir well with a wet rubber spatula. Cover again and microwave for another minute. Stir again. Microwave for a final 30 seconds. The mochi should be sticky and translucent.
4. Prepare the work surface
   Generously dust a work surface with potato starch or cornstarch. Transfer the hot mochi onto the dusted surface. Dust the top of the mochi and your hands with more starch. Allow the mochi to cool slightly for 2-3 minutes until it can be handled.
5. Roll out the mochi
   While the mochi is still warm, use a rolling pin dusted with starch to roll it into a thin sheet, about 1/8-inch thick. Allow it to cool completely, about 30 minutes.
6. Cut the mochi wrapper
   Using a 3.5-inch round cookie cutter, cut circles from the mochi sheet. Re-roll scraps if needed. You should have 8-10 circles. Dust excess starch off the circles with a pastry brush.
7. Wrap the ice cream
   Working quickly, take one ice cream ball from the freezer. Place it in the center of a mochi circle. Quickly bring the edges of the mochi up and around the ice cream, pinching to seal. If the mochi tears, patch it with excess pieces. Immediately return to the freezer and repeat with remaining balls.
8. Freeze and serve
   Freeze the wrapped mochi ice cream for at least 1 hour until completely firm. Before serving, let them sit at room temperature for 2 minutes. Dust with powdered sugar if desired. Enjoy immediately.