Mochi Ice Cream allo Spumante

Mochi ice cream is the dessert that bridges two worlds — the ancient Japanese tradition of mochi (pounded glutinous rice cake) and the American love of ice cream. A small ball of ice cream wrapped in a soft, chewy layer of mochi, it's bite-sized, delicate, and texturally unlike any other frozen dessert. And unlike most desserts that claim to be "fusions," this one was genuinely invented by a Japanese-American woman in Los Angeles.

The credit for mochi ice cream as we know it goes to Frances Hashimoto (1943–2013), a Japanese-American businesswoman and community activist who inherited Mikawaya, a traditional Japanese confectionery in Los Angeles' Little Tokyo. Mikawaya was founded in 1910 by her great-uncle Ryuzaburo Hashimoto, named after the Mikawa province in Japan. Frances took over the business and, in the early 1990s, worked with her husband Joel to develop mochi ice cream — wrapping small balls of ice cream in the soft, chewy mochi exterior that her family had been making for decades.

The challenge was significant: traditional mochi is made from mochigome (glutinous rice) pounded into a sticky, elastic paste, and it doesn't freeze well — it becomes hard and brittle at ice cream temperatures. Frances and her team spent years developing a mochi formulation that would remain soft and chewy even when frozen, finally launching mochi ice cream commercially in 1993. It was an instant hit, first in Los Angeles, then nationally, and now mochi ice cream is sold in supermarkets around the world. Frances Hashimoto was awarded Japan's Order of the Rising Sun, 5th Class, for her contributions to U.S.-Japan relations and Japanese cultural preservation.

The texture of mochi ice cream is unique — the outer mochi layer is soft, stretchy, and slightly chewy (the Japanese call this texture "mochi-mochi"), while the inner ice cream is cold and creamy. The contrast between the yielding exterior and the frozen interior is unlike any other dessert.

Our Mimosavated version infuses the ice cream center with Spumante (Italian sparkling wine), creating a light, slightly tart ice cream that cuts through the sweetness of the mochi. The Spumante ice cream has a bright, slightly acidic character that pairs beautifully with the neutral, chewy mochi exterior.

Ingredients (makes 12 mochi):

The Spumante Ice Cream: - 1 ¼ cups heavy cream - ⅞ cup whole milk - 3 ½ oz granulated sugar - 4 large egg yolks - ⅓ cup Spumante (Italian sparkling wine, brut) - 1 teaspoon vanilla extract - A pinch of salt

The Mochi Exterior: - 3 ½ oz glutinous rice flour (mochiko or shiratamako — NOT regular rice flour) - 1 ¾ oz granulated sugar - ¾ cup water - 1 ¾ oz cornstarch or potato starch (for dusting)

Making the Spumante Ice Cream: Warm the milk and cream in a saucepan until just below boiling. In a heatproof bowl, whisk together the egg yolks, sugar, and salt until thick and pale. Slowly pour the warm milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon — about 5 minutes.

Remove from heat and stir in the Spumante and vanilla. Strain through a fine sieve into a bowl, cover with plastic wrap on the surface, and chill completely. Churn in an ice cream maker according to manufacturer's instructions. Transfer to a container and freeze until firm.

Making the Mochi: In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until smooth. Cover loosely with plastic wrap and microwave on high for 1 minute. Remove and stir vigorously with a wet spatula. Cover and microwave for another 1 minute, stir again, then microwave for 30 more seconds. The mochi should be glossy, elastic, and slightly translucent.

(Alternatively, steam the mixture in a heatproof bowl over boiling water for 15 minutes, stirring occasionally, until it forms a glossy, elastic dough.)

Dust a clean work surface generously with cornstarch. Turn the hot mochi out onto the surface and dust the top. Roll the mochi out to about 2mm thickness. Cut into 12 circles about 3 inches in diameter. Dust off excess starch and let cool.

Assembling the Mochi Ice Cream: Scoop 12 small balls of Spumante ice cream (about 1 oz each) and place on a tray. Working quickly (the ice cream melts fast), place one mochi circle on your palm, place a scoop of ice cream in the center, and pinch the edges of the mochi up and around the ice cream, pinching to seal at the top. Place seam-side down in a mini muffin cup or on a parchment-lined tray. Repeat with the remaining mochi and ice cream.

Freeze for at least 2 hours before serving — the mochi needs to set around the ice cream.

Serving: Serve straight from the freezer — let sit at room temperature for 2–3 minutes before eating to soften the mochi slightly. The ideal texture is a soft, yielding exterior giving way to cold, creamy ice cream.

The Mimosa Pairing Logic: Since the ice cream contains Spumante, pair with a classic Prosecco mimosa — orange juice and Prosecco. The bright citrus complements the subtle, slightly tart Spumante ice cream. A strawberry mimosa is also excellent — the strawberry and the delicate mochi are a lovely pairing. Avoid heavy or creamy mimosas — mochi ice cream is light and delicate, and you need something equally light.

Reference Links: - Mochi ice cream on Wikipedia (Frances Hashimoto, Mikawaya): Wikipedia - Frances Hashimoto & the Invention of Mochi Ice Cream: Museum of Ice Cream - Mikawaya Mochi Ice Cream history: Mikawaya - Mochi Ice Cream Is the Big Chill (Frances Hashimoto): Alta Online - This Mochi Treat Was Invented in the US: Tasting Table

Make-Ahead: The ice cream can be made up to 1 week ahead and kept frozen. The assembled mochi ice cream can be frozen for up to 2 weeks in an airtight container. The mochi dough can be made a day ahead and kept wrapped in plastic at room temperature — do not refrigerate, as it will harden. Assemble the mochi ice cream no more than 1 day ahead for best texture — the mochi can become tough over time.

Pro Tips: Use glutinous rice flour (mochiko or shiratamako) — regular rice flour will not work; it doesn't have the sticky, elastic quality needed for mochi. This is the most critical ingredient to get right. Work quickly when assembling — the ice cream melts fast, and once it's soft, the mochi won't seal properly. Keep the unused ice cream in the freezer between steps. Dust generously with cornstarch — mochi is extremely sticky, and without enough starch, it will adhere to everything. Let the assembled mochi rest in the freezer for at least 2 hours before serving — the mochi needs time to set around the ice cream. Serve at the right temperature — straight from the freezer is too hard, room temperature is too soft; 2–3 minutes at room temperature is ideal.