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!

Mochi Ice Cream Chewy Japanese Mochi Ice Cream Bites Ingredients: 1 cup glutinous rice flour (Mochiko) 1/4 cup granulated sugar 3/4 cup water Cornstarch (for dusting) 1 pint ice cream (any flavor), scooped into small balls and frozen solid Directions: Scoop your ice cream into small balls using a cookie scoop or tablespoon and place on a tray lined with parchment paper. Freeze for at least 1 hour until firm. In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until smooth. Cover the bowl loosely with plastic wrap and microwave for 1 minute. Stir, then microwave in 30-second intervals (about 2-3 more times), stirring between each, until the mochi dough becomes thick and slightly translucent. Dust a clean surface generously with cornstarch and transfer the hot mochi dough onto it. Sprinkle more cornstarch on top and roll out the dough to about 1/4 inch thickness. Using a round cutter (about 3.5 inches), cut circles from the dough. Place them on a tray and refrigerate for 15 minutes. Working quickly, wrap each frozen ice cream ball with a mochi round, pinching the edges to seal. Return to the freezer for 2 hours before serving. Prep Time: 30 minutes (plus freezing time) | Cooking Time: 5 minutes | Total Time: 2 hours 35 minutes Kcal: 140 kcal (per mochi) | Servings: 10 pieces #mochi #mochiicecream #japanesedessert #riceflourdessert #glutenfreedessert #asianinspired #frozentreats #icecreamrecipes #homemademochi #dessertideas #easyrecipes #summertreat #sweetsnacks #coldsnacks #biteSizedesserts #glutenfreebites #chewydessert #stickyandcold #asianfusionrecipes #homemadesweets These chewy and creamy Mochi Ice Cream bites are the perfect way to cool off! Soft mochi dough wraps around your favorite ice cream flavor – homemade heaven!