Mochi ice cream

Mochi ice cream is a small, round confection consisting of a soft, pounded sticky rice dumpling (mochi) formed around an ice cream filling. The ice cream adds flavor and creaminess to the confectionery while the mochi adds sweetness and texture. Mochi can also be flavored as a complement to the ice cream filling. When making mochi, it is dusted with either potato or cornstarch to keep it from caking while being formed and handled. ==History==

mochi Japanese daifuku is the predecessor to mochi ice cream, commonly featuring adzuki bean filling. Due to the temperature and consistency of mochi and ice cream, both components must be modified. This is to achieve the right viscosity that will remain constant regardless of changes in temperature. The dessert was originally produced by Lotte as Yukimi Daifuku in 1981. The company first made the product by using a rice starch instead of sticky rice and a rice milk instead of real ice cream. ice cream mochi Mikawaya, a company in America, began production of mochi ice cream in the United States in 1993. Research and development took over a decade to evolve into the mass production form used today, due to the complex interactions of the ingredients. Friedman explained that in order to conduct production of the ice cream, experts in fields ranging from construction to microbiology were brought in to perfect the state-of-the-art production building. Mikawaya debuted their mochi ice cream in Hawaii in 1994. The frozen treat was so popular, it captured 15% of the novelty frozen treat market during its first four months. Now, stores like Trader Joe's sell mochi ice cream with flavors such as mango, chocolate, and, in some places, purple yam. == See also ==