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!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
1 1/2 quarts
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg yolks and sugar together in a large bowl until pale yellow in color.

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  • 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.

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

  • 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.

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

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

Nutrition Facts

436 calories; protein 7.1g 14% DV; carbohydrates 47.7g 15% DV; fat 25.2g 39% DV; cholesterol 187.2mg 62% DV; sodium 44.3mg 2% DV. Full Nutrition
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