-
1
Portion the ice cream into 12 balls of approximately 30 g each. Place on a lined tray, cover, and freeze for a minimum of 4 hours. The balls must be completely frozen solid — a ball that gives under light finger pressure is not ready and will deform during wrapping.
-
2
Combine the mochigome flour, caster sugar, glucose syrup, and water in a heatproof bowl, whisking until smooth. Steam over vigorously boiling water, stirring once or twice, until the dough turns from opaque white to a translucent, cohesive, elastic mass. It should pull cleanly from the sides of the bowl.
-
3
Turn the hot mochi onto a surface dusted generously with cornstarch. Dust the top of the dough and roll out while still warm to a uniform thickness of 2–3 mm — this is where the dish lives or dies: mochi rolled too thick resists biting and crushes the ice cream; mochi allowed to cool before rolling tears and loses workability entirely. Cut into rounds large enough to enclose one ice cream ball and return any unused rounds to a dusted tray.
-
4
Working rapidly, remove the frozen ice cream balls from the freezer one at a time. Place a ball at the centre of a mochi round, gather the edges upward and pinch firmly to seal. The seal should feel tight and smooth with no gaps when pressed lightly. Roll the finished piece briefly in cornstarch and return immediately to the freezer. Repeat with remaining balls.
-
5
Rest the assembled mochi ice cream in the freezer for a minimum of 1 hour before serving. The mochi must reach equilibrium with the freezer temperature. At the correct resting point the exterior is cool and dry to the touch, with no tackiness remaining on the surface.