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1
Make the ice cream.
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2
Whip the heavy cream until it forms soft peaks.
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3
Soften the bean paste with a whisk, add to the whipped cream, and mix well.
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4
Freeze for at least 2 hours, or until it's half-frozen.
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5
Spread a generous amount of cornstarch on a large cutting board.
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6
Put the shiratamako in a microwave-safe bowl, and stir in water, a little at a time.
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7
Add sugar, and continue mixing.
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8
Lightly cover with plastic wrap and microwave (600w) for 2 minutes.
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9
Take it out, mix, and heat again for 1 more minute.
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10
If it's light and soft, it's ready.
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11
If not, add 1 teaspoon of water and heat for 20 seconds, or until shiny.
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12
Roll the dough out on the cutting board covered with cornstarch, to a thickness of 2~3mm.
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13
It's hot at first, but it should be easy to handle, so take your time rolling it.
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14
After it cools, cut into pieces, and discard the uneven edges.
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15
Layer each piece between plastic wrap, and freeze.
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16
That way, you can just add ice cream whenever you feel like eating.
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17
Lay the dough horizontally.
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18
(The photo was a bit unclear, so I drew lines.)
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19
Put a spoonful of ice cream in the middle.
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20
Dip your finger in water, and wet the part along the lines.
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21
Fold over from left to right, and seal the edges firmly.
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22
Line up in a flat container, cover tightly with plastic wrap and freeze for 3~4 hours.
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23
If you put them in a ziplock bag after they're frozen, they'll stay soft.
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24
You can make all kinds of variations by using different flavors of ice cream.
