Red Bean Ice Cream
Creamy Red Bean Ice Cream – A Sweet Asian Classic
Ingredients:
1 1/2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
5 egg yolks
1 cup sweetened red bean paste (anko – smooth or chunky)
Directions:
In a saucepan over medium heat, combine the cream, milk, sugar, and salt. Stir until sugar dissolves and the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks. Slowly add a ladle of hot cream mixture to the yolks, whisking constantly to temper.
Gradually whisk the tempered yolks into the saucepan. Cook on low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5–7 minutes). Do not boil.
Remove from heat and stir in vanilla extract.
Strain the custard through a fine mesh sieve into a bowl. Let cool to room temperature.
Stir in the red bean paste until fully incorporated.
Cover and refrigerate for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Freeze for an additional 2–3 hours for a firmer texture.
Prep Time: 20 minutes | Chilling Time: 4 hours | Churn & Freeze Time: 2.5 hours | Total Time: ~6.5 hours
Kcal: 280 kcal per serving | Servings: 6 servings
#redbeanicecream #ankoicecream #asiandessert #japanesedessert #koreandessert #creamyicecream #sweetredbean #ankolove #icecreamrecipes #custardicecream #eggicecream #exoticdesserts #homemadeicecream #asianflavors #chilltreats #icecreamaddict #flavorfuldesserts #icecreamlovers #sweetfusion #dessertinspo
This Red Bean Ice Cream is creamy, lightly sweet, and full of nostalgic Asian flavor A fusion of comfort and cool!
Red Bean Ice Cream
Creamy Red Bean Ice Cream – A Sweet Asian Classic
Ingredients:
1 1/2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
5 egg yolks
1 cup sweetened red bean paste (anko – smooth or chunky)
Directions:
In a saucepan over medium heat, combine the cream, milk, sugar, and salt. Stir until sugar dissolves and the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolks. Slowly add a ladle of hot cream mixture to the yolks, whisking constantly to temper.
Gradually whisk the tempered yolks into the saucepan. Cook on low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5–7 minutes). Do not boil.
Remove from heat and stir in vanilla extract.
Strain the custard through a fine mesh sieve into a bowl. Let cool to room temperature.
Stir in the red bean paste until fully incorporated.
Cover and refrigerate for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Freeze for an additional 2–3 hours for a firmer texture.
Prep Time: 20 minutes | Chilling Time: 4 hours | Churn & Freeze Time: 2.5 hours | Total Time: ~6.5 hours
Kcal: 280 kcal per serving | Servings: 6 servings
#redbeanicecream #ankoicecream #asiandessert #japanesedessert #koreandessert #creamyicecream #sweetredbean #ankolove #icecreamrecipes #custardicecream #eggicecream #exoticdesserts #homemadeicecream #asianflavors #chilltreats #icecreamaddict #flavorfuldesserts #icecreamlovers #sweetfusion #dessertinspo
This Red Bean Ice Cream is creamy, lightly sweet, and full of nostalgic Asian flavor A fusion of comfort and cool!
