Chocolate ice cream base based on the inimitable Jeni’s, which I love because it lets you skip all the coddling of an egg-based ice cream, yet never fails to yield a dreamily fluffy, scoopable ice cream. Fudge sauce based on Smitten Kitchen.
For the chocolate mochi bits:
1 cup sweet rice (Mochiko) flour
1 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon baking powder
2 tablespoons unsalted butter
1 1/2 cup milk
3 ounces bittersweet chocolate, chopped, or 1/2 cup bittersweet chocolate chips
Sweet potato starch or regular cornstarch for dusting
For the ice cream:
2 cups milk
4 teaspoons cornstarch
1 cup heavy cream
1/2 cup granulated sugar, plus 1/2 cup more, divided
2 tablespoons light corn syrup
1⁄4 teaspoon salt
3 tablespoons cream cheese, softened
1⁄2 cup unsweetened cocoa
1⁄2 cup brewed coffee
1 1⁄2 ounces bittersweet chocolate
For the black sesame fudge sauce:
2 tablespoons toasted black sesame seeds
1/3 cup (155 ml) heavy or whipping cream
1/4 cup light corn syrup
2 tablespoons packed dark brown sugar
2 tablespoons unsweetened cocoa
1/8 teaspoon kosher salt
3 ounces bittersweet chocolate, chopped, or 1/2 cup bittersweet chocolate chips
1/4 teaspoon vanilla extract