I have seen red bean ice cream in Asian groceries stores and I have always wondered what it was like. I finally decided to just try making my own. I had made red bean paste or Tsubushian (or an or anko or azuki-an) here , so I knew what that was like. I decided that I would like to have both the flavour of the red bean paste and the texture of the whole red reads so I decided to use half mashed and half whole red beans. I started with the same base ice cream recipe that I have used before. When making ice cream I generally start with less sugar and add some more after everything has come together until it gets to the level of sweetness that I want. This time I added the red beans and red bean paste until it got to the consistency that I wanted as well. The red bean ice cream turned out well. I really liked the flavour and the texture of the ice cream. I had some of the red beans in the simple syrup (Tsubuan) left over and I spooned some on top of the red bean ice cream for some extra red bean goodness.
Azuki (Red Bean) Ice Cream
- 1 cup heavy cream
- 1 cup milk
- 1/2 cups sugar
- 2 egg yolk
- 1/2 cup tsubuan (whole red beans simmered in water and sugar)
- 1/2 cup tsubushian (whole red beans simmered in water and sugar and then mashed)
- Heat the cream, milk, sugar in a sauce pan until it almost boils, about 5 minutes.
- Reduce the heat to low.
- Add one table spoon of the cream mixture to the egg to temper it.
- Add the egg to the sauce pan.
- Cook at low heat until it is slightly thickened and coats the back of a spoon.
- Add the tsubuan and tsubushian to the mixture.
- Chill the mixture in the fridge.
- Freeze according to the instructions for your ice cream machine.