tag:blogger.com,1999:blog-2291750757290062594.post4318445874121499509..comments2024-03-26T02:01:54.875-04:00Comments on The Cooking of Joy: Mochi Ice CreamJoyhttp://www.blogger.com/profile/01693692430454256354noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2291750757290062594.post-77088868188349226352014-11-26T02:28:01.194-05:002014-11-26T02:28:01.194-05:00I like this delicious Red Bean Ice Cream Recipe be...I like this delicious Red Bean Ice Cream Recipe because it's healthy and tasty.<br /><br /><a href="http://www.sweeterlifeclub.com/recipes/red-bean-ice-cream/" rel="nofollow">Red Bean Ice Cream Recipe</a><br />Sweeter Life Clubhttps://www.blogger.com/profile/15908661616070142995noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-7248528181057294032009-03-15T20:34:00.000-04:002009-03-15T20:34:00.000-04:00Thanks for the tips! If I ever do try making this...Thanks for the tips! If I ever do try making this again I'll definitely use them. The mochi does get a little hard, but usually I thaw the mochi ice cream a little at room temperature for maybe 10 minutes before serving.Joyhttps://www.blogger.com/profile/01693692430454256354noreply@blogger.comtag:blogger.com,1999:blog-2291750757290062594.post-78051200165555147672009-03-15T18:20:00.000-04:002009-03-15T18:20:00.000-04:00From looking at your recipe, I guess making the mo...From looking at your recipe, I guess making the mochi ice cream is similar to making daifuku except you put ice cream inside instead of the azuki bean paste filling. <BR/><BR/>Perhaps some of the methods used in daifuku-making can help you with your mochi ice cream? When making daifuku, the mochi doesn't stick to your hands much if you keep it coated with cornstarch/potatostarch. <BR/><BR/>As for the utensils, for stirring the blob of mochi, use wet utensils (dip your spoon in water before trying to stir). For cutting the mochi, coat your knife with cornstarch.<BR/><BR/>Your recipe looks interesting. I may have to try it sometime. Doesn't the mochi get hard after freezing, though?Anonymousnoreply@blogger.com