(This is part of a series I wrote on ice cream making. See full list of posts here.)
Hello!! Sorry for the lack of posting lately! We just closed on our new home today! It’s been a little stressful past few days but we did it! We put an offer on the home while we were vacationing in Hawaii a few weeks ago and we closed less than a month later. We’ll move in less than 2 weeks!! We can’t believe how fast everything happened, its been a whirlwind. We are super excited to be homeowners again! I already claimed the linen closet for all my craft supplies!
Speaking of being in Hawaii, while we were staying in Honolulu, we hit up my favorite mochi icecream store Bubbies. If you have never been, you GOT TO GO!!! They have the biggest assortment of mochi icecream flavors, some fancy flavors, too! And they are so cute! They come in fun colors:
We went there a few nights for dessert after dinner and its always a refreshing treat! The mochi is really thin, soft and chewy. I decided that the lychee and guava were my favorite flavors. Bubbies only has store locations in Hawaii, but if you can’t make it out to Honolulu anytime soon, you can also order them online and they will ship them to you. I’ve also seen Bubbies sold at some Wholefoods, too!
Since I have a freezer full of icecream flavors and recently learned how to make mochi for frozen yogurt, I decided to try to make some homemade mochi icecream!
First, using a cookie-dough scooper, I scooped out different flavors of icecream and re-froze them in the freezer so that they would be nice and firm when I worked with them:
While I was waiting for the icecream to freeze up, I used the same mochi recipe that I used before and rolled out the mochi cake as thin as possible on a silicon mat (sprinkled generously with cornstarch so that it wouldn’t be too sticky). I cut out the mochi wrappers with a circular cookie cutter:
Then I quickly wrapped each icecream ball with the mochi wrapper and placed them in cupcake wrappers. Serve immediately! (You might be able to freeze them and serve later but I’m not sure how the mochi wrapper would thaw.)
Mochi icecream making was a lot of work!! They were good but definitely not worth the effort that it took to make them all. I prefer eating Bubbies!!
Anyways, this concludes my ice-cream making series
! Hope you enjoyed reading about all my adventures churning out ice-cream, gelato and froyo in my kitchen! Here are a few things I learned:
1. Making your own ice-cream is really time consuming!! Between freezing the bowl beforehand, the macerating of fruit, flavor soaking the cream, making the custard, chilling the custard, churning the custard and then freezing the finished product- making one pint of ice-cream TAKES ALL DAY!!! You really have to plan in advance if you plan on making ice-cream because it takes a lot of fore thought and time.
2. Making your own ice-cream is pricey! Whole milk, heavy cream, eggs, sugar and all the add-ins (fresh fruit, coffee, vanilla, vanilla beans, gourmet coffee beans, etc) all adds up! Especially if you are trying to use all organic ingredients. Sometimes I’ll tell Jeff, “you better savor that bite of ice-cream because this pint cost $15 to make!”
3. Ummm, ice cream is really unhealthy! I sort of knew this beforehand, but not until you start making your own do you realize all the unhealthy ingredients that go into it. 3/4 cups of sugar goes into every pint!! and two cups of heavy cream! Eeeek! Towards the end, I started making more froyo to be healthier and save our waistlines!
4. Homemade ice-cream truly is so much tastier than store-bought ice cream. It’s so much yummier than any ice-cream I buy in the freezer section of a grocery store! Totally worth the effort to churn out the smoothest, creamiest dessert!
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