Easy Red Bean Ice Cream

5.0
(2)

Red bean paste can usually be found in Asian markets. Sweetened red beans in a can can be substituted for some of the red bean paste to add more texture. This is a popular ice cream in many Asian countries. Try it, you won't regret it!

1
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
6
Yield:
1 1/2 quarts

Ingredients

  • 3 egg yolks

  • ½ cup white sugar

  • 1 cup milk

  • 1 ½ cups sweetened red bean paste

  • 1 ½ cups heavy whipping cream

Directions

  1. Beat egg yolks and sugar together in a large bowl until pale yellow in color.

  2. Bring milk to a boil in a saucepan and remove from heat. Slowly stream milk into the egg mixture while beating with a whisk to integrate completely.

  3. Pour milk mixture into the saucepan and place over low heat; cook, stirring constantly, until thickened but not yet boiling, about 10 minutes.

  4. Stir red bean paste into the thickened milk mixture; pour into a large bowl and let cool for several minutes. Stir cream into the slightly cooled mixture until smooth.

  5. Cover bowl with plastic wrap and refrigerate until ice cream base is chilled completely, 1 to 3 hours.

  6. Pour mixture into an ice cream maker and freeze according to manufacturer direction.

Nutrition Facts (per serving)

436 Calories
25g Fat
48g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 436
% Daily Value *
Total Fat 25g 32%
Saturated Fat 15g 75%
Cholesterol 187mg 62%
Sodium 44mg 2%
Total Carbohydrate 48g 17%
Dietary Fiber 3g 10%
Total Sugars 19g
Protein 7g
Vitamin C 0mg 2%
Calcium 104mg 8%
Iron 1mg 7%
Potassium 327mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love