Yes, I know there are four ice cream containers but I can not remember what the 4th one was. Any way the three Japanese ice cream flavours are Melon Ice Cream, Cheese Ice Cream, Dark Sugar Ice Cream.
Hang on I do know the flavour of the fourth Japanese ice cream, it is just pain old Vanilla.
All were nice, the Dark Sugar one was excellent, like a burnt caramel flavour.
No Mochi Ice Cream recipe today. This wonderful looking ice cream is from the Japanese company called Glico. It is a huge soft serve with hard chocolate on it. I like how they made to be all striped by the chocolate running down the ice cream grooves. Nothing special about the ice cream taste, it was nice but the best thing is the looks.
I have finally got around to having instructions on How To Make Japanese Mochi Ice Cream At Home. It is really simple, any one can make this classic Japanese Ice Cream dessert, just follow this step by step recipe.
Everyone loves delicious mochi, right, little golfballs sized ice-cream covered by sweetened mochi. You bite into one... first chewy sweet bliss followed by the creamy cool ice-cream heaven.
A lot of store bought mochi are OK, like Mikawaya (they say they invented the Mochi Ice Cream), some are really nice ice cream, some not so nice but have you tried to make it yourself? It isn’t really hard and I am sure it is cheaper to just buy the Japanese ice cream mochi but it’s fun to do.
Mochi Ice Cream Recipe (around 8 servings)
Sweet rice powder 50g
Sugar 100g
Water 100ml
Ice cream 150-200g
Cornstarch as needed
1 spread cornstarch onto a cutting board (use plenty so the mochi dough does not stick to the cutting board)
2 Place the sweet rice powder into a bowl, glass is best, and add the water little at a time until it is mixed well. Then add the sugar and mix it well again.
3 Next, cover the bowl with plastic food wrap (leave a breather gap) and cook in the microwave - medium for 2 minutes. Mix with a wooden spoon (dip it in water) and cook for around one more minute.
4 You can tell the dough is ready when it turns shiny and smooth.
5 Dip your spoon in water then spread the sweet rice dough onto the cutting board as flat as possible. Remember the dough is hot so take care.
6 Cover the dough with corn starch and then flip it over. Then pull and stretch the edges and make the dough thinner.
7 Keep pulling and stretching until the dough is around 2 or 3 millimetres thin.
8 Leave to cool a little and when the dough is cool enough, cut it into rounds , use a bowl for the size.
9 You are left with nice round mochi sheets.
10 To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer.
11 Put the ice cream onto the centre of the mochi sheet. For a nice round mochi use an ice cream scoop. Mmm, strawberry.
12 Fold and join the edges and then back in the freezer until it’s eating time!
This is how your mochi ice cream should look, Strawberry and Green Tea Mochi. It's best to eat these when they're slightly thawed, or else it's like biting into a little ball of rock and we all know that would be no fun:)
TIP, you can use a mochi ice cream container ( the tray from mochi you have bought in a store) to help form the shape .
A Japanese cafe with a huge, huge range of soft serve ice cream. The flavours? Try vanilla, blueberry, vanilla & green tea, banana, caramel, Hokkaido melon, mikan orange peel, vanilla & chocolate, vanilla & strawberry, chestnut, black sesame and sweet potato … few!! And not in the photo - cappuccino, tofu, peanut and grape.
The photo looks like the shop assistant has a funny ice cream hat, doesn’t it.
Back to our real favourite style of Japanese Ice Cream, soft cream. We like it much better than regular ‘hard’ ice cream.
This is a yummy combination of Japanese Matcha ice cream (Green Tea of course, and green in colour) and Taro ice cream (I think it is called sato potato and it was a very, very pale purple/lilac colour).
Taro ice cream is much like Ube ice cream, same kind of root potato vegetable except Ube is more purple and tastes faintly like a vanilla sweet potato.
Here are a couple of photos from a Japanese McDonalds. I haven’t seen the double sized Mega Big Mac back at home but it looks like it would be good.
The McFlurry was good, just like the Oreo ones back home except this one on special also had caramel flavoured bits as well.
All pretty nice but I guess not a real Japanese Ice Cream is it? 
