Cornstarch Ice Cream Food

MOCHI ICE CREAM

Steps:

• Line a small baking sheet or an egg carton with plastic wrap. Scoop the ice cream into 8 tight round balls using a 1-ounce cookie scoop (about 2 packed tablespoons each). Freeze on the prepared pan or in the egg carton cups until solid, at least 4 hours or overnight.
• Place a large piece of parchment paper on a work surface. Using a fine-mesh sieve, dust the parchment generously with cornstarch. (Use more cornstarch than you think you need - the dough will be very sticky.) In a large bowl, whisk the rice flour, sugar, water and food coloring until smooth. Pour the mixture into a small saucepan and cook over medium heat, stirring and folding with a rubber spatula, until a stiff tacky dough forms, 5 to 7 minutes. (It's OK if it looks lumpy at first; it will smooth out.) The dough should be very thick and feel slightly tough and rubbery.
• Transfer the dough to the parchment and dust the top generously with cornstarch. Place another piece of parchment over the dough and carefully press into a thin disk. Let the dough cool to room temperature, about 1 hour.
• Roll out the dough into a large round or oval, about 1/4 inch thick. Using a 4- to 4 1/2-inch fluted or plain round cookie cutter, cut out as many rounds as possible. Gather the scraps to cut out more rounds, dusting with more cornstarch as needed (you should have at least 8 rounds). Dust a plate with cornstarch; make sure the dough rounds are dusted with cornstarch, then stack them on the plate and cover with plastic wrap. Refrigerate at least 30 minutes.
• Assemble the mochi: Use plastic gloves if you have them. Line a small baking sheet or a 9-by-13-inch baking dish with parchment paper, dust generously with cornstarch and place in the freezer. Fill a small dish with cool water. Working with one dough round at a time, gently brush off any excess cornstarch and place the round flat in your hand. Working quickly, place a scoop of ice cream into the center of the dough. Gently pull up the edges of the dough to enclose the ice cream, using a small dab of water if the seams aren't sticking. Gently stretch, twist and pinch the dough together at the seams to secure. Immediately place the mochi seam-side down in the cold pan in the freezer. Repeat with the remaining dough rounds and ice cream balls. Cover the mochi with plastic wrap and freeze until firm, 1 to 2 hours. Let soften for a few minutes before eating.

CORNSTARCH ICE CREAM

Steps:

• Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
• In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
• If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.
• Honey-Jam Variation: Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing.
• Buttermilk or Yogurt: Substitute buttermilk or yogurt for half the cream or milk.
• Cherry-Vanilla: Add 1 cup halved, pitted cherries just before freezing.
• Strawberry, Blueberry or Peach: Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing.
• Coffee: Substitute 1/2 cup very strong coffee for 1/2 cup cream or milk.
• Coconut: Substitute 1 cup coconut milk for 1 cup cream or milk; add 1/2 cup toasted dried coconut if you like.
• Mint Chocolate Chip: Add 1/2 cup minced mint and 1/2 cup chopped dark chocolate just before freezing.

CARAMEL ICE CREAM WITH CORNSTARCH..EGGLESS!!

Steps:

• Whisk 3 tablespoons cornstarch with 1/2 cup of the milk until all lumps are gone. Set aside.
• Put 1/2 cup sugar with 3 tablespoons water in a medium saucepan over medium-low heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat and add 1 cup half and half and one cup milk. Add the cornstarch/milk mixture. Return to heat and cook, stirring until mixture thickens and barely reaches a boil, about 5 minutes or so.
• Reduce heat to very low and cook 5 more minutes until thick. Stir in vanilla extract.
• If mixture develops lumps, strain into a bowl. Cover and chill overnight or chill over an ice bath if you don't want to wait.
• Pour mixture into your ice cream machine and freeze accordingly.