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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Azuki (Red Bean) Ice Cream

[heart_this] · Jan 9, 2008 · 18 Comments

Azuki (Red Bean) Ice Cream

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

Azuki (Red Bean) Ice Cream

Prep Time: 9 hours Cook Time: 30 minutes Total Time: 9 hours 30 minutes Servings: 4
ingredients
  • 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)
directions
  1. Heat the cream, milk, sugar in a sauce pan until it almost boils, about 5 minutes.
  2. Reduce the heat to low.
  3. Add one table spoon of the cream mixture to the egg to temper it.
  4. Add the egg to the sauce pan.
  5. Cook at low heat until it is slightly thickened and coats the back of a spoon.
  6. Add the tsubuan and tsubushian to the mixture.
  7. Chill the mixture in the fridge.
  8. Freeze according to the instructions for your ice cream machine.
Similar Recipes:
Ichigo Daifuku
Matcha and White Chocolate Ice Cream
Sweet Corn Ice Cream

Use leftover egg whites in:
Coconut Macaroons
Molten Chocolate Cake
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Green Tea Macarons
Strawberry Souffle
Meringues
Dorie’s Perfect Party Cake

Dessert, Food, Gluten-free, Ice Cream, Japanese, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Brilynn says

    January 10, 2008 at 12:31 am

    Can you find azuki beans in a regular grocery store? I want to make my own red bean paste and then made red bean buns, those are my favourite!

    Reply
  2. Kevin says

    January 10, 2008 at 12:45 am

    I found some canned Eden Organic Adzuki Beans in a few regular grocery stores (a Dominion and Whole Foods here in Toronto). I also saw the same brand at a specialty store at the St. Lawrence Market and I have seen dried Aziku beans at Asian grocery stores.

    Reply
  3. SteamyKitchen says

    January 10, 2008 at 1:01 am

    hey, great idea to make Azuki ice cream!!

    Reply
  4. Tara says

    January 10, 2008 at 1:37 am

    Wow, what a unique idea. I can almost imagine what that must have tasted like and it sounds like it might actually be good. If anything, it’s very pretty.

    Reply
  5. Nora B. says

    January 10, 2008 at 1:51 am

    oh I LOVE red bean ice-cream! It’s one of my childhood favorites. Now I’ll have to get some before I leave Singapore. I also love red bean bao (chinese steamed buns), actually, anything red bean. This looks fab, Kevin, and I also love the plate.

    As for your comment about sweet potato bread, I think the orange ones would taste so good in bread, and the bread will look orangey, but the purple sweet potato, despite its name, actually has white flesh:
    http://lifesmorgasbord.blogspot.com/2007/08/grilled-sweet-potato-salad.html

    Reply
  6. Bellini Valli says

    January 10, 2008 at 2:44 am

    I learnt something new yet again today..I have never heard of red bean icecream. I imagine it to be quite good because there are plenty of compliments on it!

    Reply
  7. Beth G. says

    January 10, 2008 at 2:45 am

    WOW! That is AMAZING!! What a fabulous and creative thing to make & I love the dish it’s on too!!

    Reply
  8. tigerfish says

    January 10, 2008 at 7:07 am

    Oh, this looks so much like traditional chocolate chip ice-cream!
    Now you can buy some matcha and make yourself some matcha+ red bean ice-cream. They always been to be together 😛

    Reply
  9. Emiline says

    January 10, 2008 at 10:13 am

    Mmm…sounds interesting. In a good way. I’ve never had red bean anything. I think. It sounds familiar, though.

    Reply
  10. Pam says

    January 10, 2008 at 1:30 pm

    Kevin, that looks really interesting. I’ve seen azuki beans in a natural foods store here. Are they primarily used in sweets?

    Reply
  11. Anonymous says

    January 10, 2008 at 5:22 pm

    Thumbs up, Kevin 🙂

    Reply
  12. Nilmandra says

    January 11, 2008 at 12:07 pm

    Red bean ice cream! That really reminds me of childhood treats. My mum loves red bean ice cream while I prefer sweetcorn ice cream.

    Reply
  13. Laurie Constantino says

    January 12, 2008 at 1:01 am

    Kevin, this sounds really interesting. I’ve never tried sweet red beans before, but this looks very tasty, so I should probably expand my horizens – thanks!

    Reply
  14. maybahay says

    January 13, 2008 at 10:33 pm

    sounds wonderful.

    Reply
  15. MrsPresley says

    January 16, 2008 at 3:16 am

    mmmm, i love things w/red beans 🙂 i wish i had an ice cream maker!

    Reply
  16. Mar says

    March 2, 2008 at 3:26 pm

    I made red bean ice cream based on the recipe you posted, and it was delicious… well, until my ice cream maker made funny noises, so it was a bit underchurned so that harmed it.

    But it’s great!

    Reply
  17. Anonymous says

    June 20, 2008 at 9:04 am

    I found dried Azuki beans by my favorite Japanese food brand, Shirakiku, in a Japanese depaato I frequent, Mitsuwa.

    This is a great recipe! I have had Azuki ice cream before at restaurants and find that it is always really thick and pasty. Very difficult to eat and sometimes too sweet for the chilled temperature. With this recipe it’s very creamy and the flavor is just right! Very well done!

    Reply
  18. Sweeter Life Club says

    March 25, 2014 at 7:05 am

    Hi. This is really great idea to make red bean ice cream! I like your creativity and this ice cream is absolutely fabulous.

    Red Bean Ice Cream Recipe

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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