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Red Bean Ice Cream | Milkbottle

Red Bean Ice Cream

Asian Ice Cream

This authentic frozen dessert is more like a low-fat ice cream or ice milk. It’s made with whole milk instead of the egg yolks and heavy cream used to make the traditional rich, ultra-creamy custard-based ice cream most people are familiar with. Because there is less fat, the sweet red bean flavour is more intense.

Recipe
Ingredients
½ cup water
½ cup sugar
2 cups canned sweetened red beans (Ogura-an), mashed
2/3 cup milk

Directions
Add water and sugar in a medium saucepan over medium-high heat.
Stir constantly until the sugar is completely dissolved.
Add mashed beans and mix together well.
Pour mixture into a medium bowl.
To cool, place medium bowl in an ice bath (a large bowl filled halfway with ice and water).
Stir occasionally, about 30 minutes, until mixture is cooled thoroughly.
Pour the mixture into an ice cream maker and churn, following the manufacturer’s instructions, about 25-30 minutes.
Transfer the ice cream to an airtight container and freeze until hardened, about 3-4 hours.
Makes about 1 quart.

Images: Michael Marquand via Taverne Agency. Styling and recipe: Judi Orlick

 

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