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Mochi Ice Cream Preparation:
Step 1: Freezing the Ice Cream Balls (23 min)
Begin the mochi ice cream-making journey by using an ice cream scoop to form 20 to 25 ice cream balls, each with a diameter of 4 to 5 cm. Carefully place these on a parchment paper-lined tray, ensuring they are evenly spaced, and let them freeze flat in the freezer for at least 23 minutes.
Step 2: Crafting the Mochi Dough (20 min)
In a saucepan, combine the glutinous rice flour and sugar, then introduce water to the mixture. Stir diligently until a lumpy paste forms. Heat this concoction over medium-low heat, stirring continuously until the paste achieves a thick, sticky, and uniform consistency. Crucially, it should no longer retain the raw flour taste.
Step 3: Infusing Color into the Mochi Dough (3 min)
Allow the mochi paste to cool slightly off the heat, simultaneously thickening. If you desire vibrant mochi ice creams, this is the opportune moment to add a few drops of your chosen food coloring. For a variety of colors, divide the paste into separate bowls before incorporating the desired colorants.
Step 4: Rolling Out the Mochi Dough (2 h)
Prepare your work surface by generously sprinkling cornstarch. Apply some to your fingers, then gently deposit the mochi paste onto the surface. Flatten it with your hands and dust cornstarch onto a rolling pin. Roll out the paste to a thickness of 4 mm, ensuring an even consistency.
Step 5: Cutting and Assembling the Mochis (10 min)
Employ a 10 cm diameter cookie cutter to cut out circles for each ice cream ball. Lay each circle on a piece of plastic wrap, gently brushing off excess cornstarch with a brush. Place an ice cream ball onto each rice dough circle. Fold the dough over the ice cream, using the plastic wrap to facilitate the sealing of each mochi ice cream.
Step 6: Final Freeze (2 h)
With the mochi ice creams neatly assembled, place them in the freezer for a minimum of 2 hours before savoring this delectable creation.
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