Recipe: Adzuki Ice Cream (Japanese Red Beans Ice Cream)

[Guest guest]

I've not made this yet. I love red bean ice cream (and green tea ice

cream too!), but last weekend when I was in the Asian Market all the

brands I saw had artificial flavoring and other ingredients I try to

avoid, so I figure - I'll make it myself (like so many other foods). If

anyone else has a recipe for this please do share. I'll let y'all know

how this comes out when I try it!

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.cdkitchen.com/recipes/recs/37/Azuki_Ice_Cream_Japanese_Red_Be

ans_Ice_Cream49294.shtml

 

Adzuki Ice Cream (Japanese Red Beans Ice Cream)

Serves/Makes:6

 

Ready in: 2 hrs

Difficulty: 4 (1=easiest :: hardest=5)

 

Categories:

Ice Cream

 

1 cup adzuki beans

1/3 cup sugar

2 teaspoons lemon juice

3 1/2 cups water

 

***Custard Base***

1 cup milk

1 cup cream

4 egg yolks

2/3 cup sugar

1 teaspoon vanilla

 

 

Wash beans, and transfer beans, sugar, lemon juice, and water into a

saucepan. Bring to boil, and boil uncovered for 3 minutes. Decrease the

heat to low and cover the pan, and cook the beans until very tender,

adding additional water as needed, 2 1/2 - 3 hours. The beans should be

very tender. When done, there should be a total of 3 cups beans and

liquid. If not enough liquid, add more water to make 3 cups total

mixture. If too much water, drain some liquid. Let the mixture cool 5

minutes. Strain the bean mixture through a sieve. I used a wooden mallet

for this purpose. Refrigerate the bean mixture 2 - 3 hours until cold.

Discard bean skins left in the sieve. Heat the milk and cream to simmer

in a saucepan. Combine egg yolks, and sugar in a bowl, stirring with a

wire whisk. Stir 1/4 cup of the hot cream/milk mixture into the

egg/sugar mixture; combine well. Transfer the egg/sugar mixture into the

milk/cream mixture in the saucepan. Place the saucepan over low heat and

stir until mixture thickens somewhat, about 5 minutes. Remove from heat,

add vanilla, and refrigerate 2 - 3 hours until cold. Combine bean

mixture and custard mixture and process according to your ice cream

maker instructions.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Other Red Bean Ice Cream Recipe links:

 

http://forums.chef2chef.net/showflat.php?Board=general & Number=7006

 

http://fooddownunder.com/cgi-bin/recipe.cgi?r=12726