Azuki Red Bean Ice Cream

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AZUKI BEANS ARE A SMALL RED BEAN USED FREQUENTLY IN JAPANESE SWEETS, USUALLYAS A PASTE. NOTHING COMPARES TO THE TASTE OF HOMEMADE ICE CREAM FROM FRESHINGREDIENTS. YOU’LL NEED AN ICE CREAM MAKER FOR THIS RECIPE, AND IT WILL BE WELLWORTH THE INVESTMENT

Azuki Red Bean Ice Cream Ingredients

  • Bean Paste:
  • 1 cup dried azuki beans, rinsed under cold water
  • ⅓ cup sugar
  • 2 teaspoons fresh lemon juice
  • 3½ cups cold water
  • Custard Base:
  • 1 cup milk
  • 1 cup heavy cream
  • 4 egg yolks
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract

How Do You Make Azuki Red Bean Ice Cream: Step By Step

  • To make the bean paste, combine the beans, sugar, lemon juice, and water in amedium saucepan. Bring the mixture to a boil and cook, uncovered, for 3minutes.
  • Reduce the heat to low and cook the beans, covered, until they are very tender,21/2 to 3 hours. Add a little warm water if needed to keep the beans fromburning.
  • Measure the beans and liquid when the beans have finished cooking. Youshould have a total of 3 cups of the mixture. Add more water or pour off theexcess to make 3 cups.
  • Strain the mixture through a fine-mesh strainer, pressing the beans throughuntil there is nothing left in the strainer but the skins. Discard the skins.
  • Refrigerate the bean paste until it is completely chilled, 2 to 3 hours.
  • Make the custard base when the bean paste is almost completely chilled. In asmall saucepan, bring the milk and heavy cream to a simmer. Remove from theheat.
  • In a heatproof bowl, whisk together the egg yolks and sugar.
  • Briskly stir 1/4 cup of the heated milk mixture into the egg yolks. When it is wellincorporated, gradually whisk in the remaining milk mixture. Be careful not toadd it too fast, as the yolks may cook.
  • Transfer the milk-and-egg mixture back into the saucepan over very low heat.Stir constantly until thickened, about 5 minutes.
  • Remove the pan from the heat and add the vanilla extract. Pour the custardinto a shallow pan and refrigerate it until it is completely cold, 1 to 2 hours.
  • Thoroughly mix together the azuki bean paste and the prepared custard, thenfollow the manufacturer’s directions for making ice cream.

Azuki Red Bean Ice Cream

Rifat
AZUKI BEANS ARE A SMALL RED BEAN USED FREQUENTLY IN JAPANESE SWEETS, USUALLYAS A PASTE. NOTHING COMPARES TO THE TASTE OF HOMEMADE ICE CREAM FROM FRESHINGREDIENTS. YOU’LL NEED AN ICE CREAM MAKER FOR THIS RECIPE, AND IT WILL BE WELLWORTH THE INVESTMENT
Course Dessert Recipes
Servings 8

Ingredients
  

  • Bean Paste:
  • 1 cup dried azuki beans, rinsed under cold water
  • cup sugar
  • 2 teaspoons fresh lemon juice
  • cups cold water
  • Custard Base:
  • 1 cup milk
  • 1 cup heavy cream
  • 4 egg yolks
  • cup sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • To make the bean paste, combine the beans, sugar, lemon juice, and water in amedium saucepan. Bring the mixture to a boil and cook, uncovered, for 3minutes.
  • Reduce the heat to low and cook the beans, covered, until they are very tender,21/2 to 3 hours. Add a little warm water if needed to keep the beans fromburning.
  • Measure the beans and liquid when the beans have finished cooking. Youshould have a total of 3 cups of the mixture. Add more water or pour off theexcess to make 3 cups.
  • Strain the mixture through a fine-mesh strainer, pressing the beans throughuntil there is nothing left in the strainer but the skins. Discard the skins.
  • Refrigerate the bean paste until it is completely chilled, 2 to 3 hours.
  • Make the custard base when the bean paste is almost completely chilled. In asmall saucepan, bring the milk and heavy cream to a simmer. Remove from theheat.
  • In a heatproof bowl, whisk together the egg yolks and sugar.
  • Briskly stir 1/4 cup of the heated milk mixture into the egg yolks. When it is wellincorporated, gradually whisk in the remaining milk mixture. Be careful not toadd it too fast, as the yolks may cook.
  • Transfer the milk-and-egg mixture back into the saucepan over very low heat.Stir constantly until thickened, about 5 minutes.
  • Remove the pan from the heat and add the vanilla extract. Pour the custardinto a shallow pan and refrigerate it until it is completely cold, 1 to 2 hours.
  • Thoroughly mix together the azuki bean paste and the prepared custard, thenfollow the manufacturer’s directions for making ice cream.
Keyword Azuki Red Bean Ice Cream

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