Chewy Meets Cool: Mochi Ice Cream Alaska
Warm Outside, Cold Inside! A Torched Ice Cream Dessert: Mochi Ice Cream Alaska
Is it a warm dessert or a cold one? Experience the delightful contrast of a lightly torched, crispy meringue exterior encasing a delightful core of chewy mochi ice cream and smooth vanilla ice cream! This unique ‘Mochi Ice Cream Alaska’ dessert offers a surprising yet delicious combination of textures and temperatures. It’s perfect for impressing guests or simply treating yourself to something extraordinary. (Recipe from ‘Everyday Recipes’, ‘Man-Gae Recipes’)
Main Ingredients
- 1 Genoise sponge cake or Castella cake (approx. 6-inch round)
- 4 scoops Vanilla ice cream (or your favorite flavor)
- 4 Mochi ice cream balls (choose your preferred flavors like red bean, green tea, etc.)
Italian Meringue Ingredients
- 65g Egg whites (about 2 large egg whites)
- 110g Granulated sugar
- 35g Water
- 65g Egg whites (about 2 large egg whites)
- 110g Granulated sugar
- 35g Water
Cooking Instructions
Step 1
First, line your chosen mold (a 6-inch round cake pan is recommended) thoroughly with plastic wrap. Cut the genoise or Castella cake to fit the bottom of the mold.
Step 2
Place the cut cake at the bottom of the plastic-wrapped mold. Scoop the vanilla ice cream and spread it evenly over the cake, shaping it to fit the mold. Work quickly to prevent the ice cream from melting.
Step 3
Gently place the mochi ice cream balls on top of the smoothed vanilla ice cream layer. Cover the entire mixture with another piece of the cut genoise or Castella cake, ensuring it completely encloses the ice cream.
Step 4
Wrap the entire mold tightly with plastic wrap and freeze for at least 1 hour, or until the ice cream is completely solid. This firm freezing is crucial for the next steps.
Step 5
[Making the Italian Meringue] In a small saucepan, combine the 110g sugar and 35g water. Heat over medium heat and bring to a boil. Once small bubbles start to form, in a separate bowl, whisk the 65g egg whites until frothy using a hand mixer. 
Step 6
When the sugar syrup reaches a temperature of 118-120°C (245-248°F), remove it from the heat. With the hand mixer on high speed, slowly drizzle the hot sugar syrup in a thin stream into the egg whites. Continue whipping for about 7-10 minutes until stiff, glossy peaks form. This creates a stable Italian meringue.
Step 7
Carefully unmold the frozen ice cream block. Place the Italian meringue into a piping bag and pipe it decoratively all over the frozen ice cream, ensuring it’s fully covered. Alternatively, you can use a spatula to spread it smoothly.
Step 8
Finally, use a kitchen torch to lightly caramelize and toast the meringue surface until golden brown and slightly crisp. Serve immediately to enjoy the exciting contrast between the warm, crisp meringue and the cold, creamy interior!
