Homemade ice cream with brown sugar balls

Ingredients:

Balls

• 3/4 cup + 2 tablespoons glutinous rice flour
• 3/4 cup dark brown sugar
• 1/3 cup boiling water
• 2 tsp unsulfited molasses
• Special equipment: 6 silicone ice cream molds with a capacity of 90 ml and sticks

Ice cream

• 3/4 cup sweetened condensed milk
• 1/8 tsp fine salt
• 1 cup chilled heavy cream

Preparation:

1. Balls:
   
   In a medium heatproof bowl, combine 3/4 cup rice flour with 1/4 cup brown sugar. Add boiling water and stir until no flour remains. Turn the dough out onto a clean work surface and knead until it becomes spongy and pliable, about 2 minutes. The dough should resemble soft clay.
2. Place the remaining 2 tablespoons of rice flour in the same bowl. Divide the dough into 4 pieces. Working with one piece at a time, roll it into a 0.5 cm thick rope, then cut the rope into 0.5 cm pieces. Roll each piece into a ball and place it in the bowl. Gently toss all the balls of dough from this piece with flour to prevent them from sticking together. Repeat with the remaining three pieces of dough.
3. Meanwhile, bring a large saucepan of water to a boil over medium heat. Use a slotted spoon to scoop out the balls, shaking off any excess flour, then lower them into the boiling water. Stir gently to prevent sticking, then cook the balls until they float to the surface, about 3 minutes. Drain the balls and set the saucepan aside.
4. Return the balls to the saucepan and add the remaining 1/2 cup brown sugar, molasses, and 1/2 cup water. Cook over medium heat, stirring occasionally, until the brown sugar and molasses become thick and syrupy, 8-10 minutes. The mixture should be slightly thicker than maple syrup. Transfer the syrup-covered balls to a medium bowl and refrigerate until completely chilled, about 1 hour.
5. Ice cream:
   
   Once the scoops are ready, prepare the ice cream base. Combine the condensed milk and salt in a medium bowl and set aside. In a large bowl, beat the heavy cream with a hand mixer on medium speed until stiff peaks form, 4-5 minutes. Using a rubber spatula, fold one-third of the whipped cream into the salted condensed milk until fully incorporated, then fold this mixture into the remaining whipped cream until fully incorporated.
6. Fill each popsicle mold with 2 tablespoons of ice cream base, then spoon 2 teaspoons of syrup-soaked scoops into each mold (see note). Fill the remaining space in the molds with ice cream base, then drizzle about 1/2 teaspoon of syrup over the scoops. Use a small spoon to swirl the syrup and scoops around the ice cream.
7. Insert the sticks, then gently tap the molds on the work surface to release any air bubbles. Carefully transfer the molds to the freezer and freeze for at least 8 hours, or preferably overnight.
   
   Rice balls in syrup:
   You'll have some scoops of syrup left over. Use them to make another batch of ice cream or add them to your tea and enjoy while you wait for the ice cream. The scoops can be tightly covered and stored in the refrigerator for up to 2 weeks.