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!

Pandan Ice Cream Creamy Pandan Ice Cream – Fragrant, Tropical & Lush Ingredients: 1 1/2 cups heavy cream 1 1/2 cups whole milk 3/4 cup granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla extract (optional) 3–4 fresh pandan leaves, knotted (or 1–2 teaspoons pandan extract) 5 large egg yolks Directions: In a saucepan, combine cream, milk, sugar, salt, and pandan leaves. Heat over medium until it begins to steam, then reduce heat and simmer for 10–15 minutes to infuse the pandan flavor. Remove pandan leaves. In a separate bowl, whisk egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper. Gradually whisk the egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes). Do not boil. Remove from heat, stir in vanilla if using, and strain the mixture through a fine mesh sieve. Cool completely, then chill in the refrigerator for at least 4 hours (or overnight). Churn in an ice cream maker according to manufacturer’s instructions. Freeze for at least 2 hours before serving for a firmer scoop. Prep Time: 20 minutes | Chilling Time: 4 hours | Churn & Freeze Time: 2 hours | Total Time: ~6.5 hours Kcal: 250 kcal per serving | Servings: 6 servings #pandanicecream #homemadeicecream #asiandesserts #pandanflavor #creamyicecream #tropicaldesserts #greenicecream #icecreamrecipes #dessertideas #custardbaseicecream #eggicecream #pandanleaf #southeastasiandessert #exoticdesserts #chilltreats #icecreamlovers #flavoredicecream #icecreamseason #asianflavors #summertreats Step into a tropical dream with this Creamy Pandan Ice Cream Fragrant, lush, and totally irresistible!