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My review
Azuki Ice Cream (Japanese Red Beans Ice Cream)
INSPIRON41
"This is an very popular ice cream in Hawaii, the Philippines, and throughout the Pacific islands."
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Ingredients
9 h 30 m servings 324 calsOriginal recipe yields 8 servings (1 quart)
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Directions
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Prep
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Cook
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Ready In
- In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
- Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
- In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
- Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts
Per Serving: 324 calories; 13.9 g fat; 43.2 g carbohydrates; 7.8 g protein; 146 mg cholesterol; 29 mg sodium. Full nutrition
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Reviews
Read all reviews 810 Ratings
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Most helpful positive review
8/4/2006
I tried this recipe and was not disappointed, however the easiest way for me to make adzuki ice cream is simply letting a half gallon of vanilla ice cream melt and adding the beans and refreezin...
Most helpful critical review
6/12/2008
This was just OK. Not as good as most red bean ice creams i've had. It took a long time to make (with the beans boiling) and tasted great out of the ice cream maker, but after sitting in the f...
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8/4/2006
I tried this recipe and was not disappointed, however the easiest way for me to make adzuki ice cream is simply letting a half gallon of vanilla ice cream melt and adding the beans and refreezin...
9/13/2007
Very delicious. I used kidney red beans since I had a bunch, but otherwise didn't deviate from the recipe. It came out delicious, but very rich - too rich for me! I think next time I will sub...
6/12/2008
This was just OK. Not as good as most red bean ice creams i've had. It took a long time to make (with the beans boiling) and tasted great out of the ice cream maker, but after sitting in the f...
12/28/2011
VERY GOOD. I used a pressure cooker for the azuki beans so it would cook much faster. And I halfed the recipe. I would recommend to use red beans as a substitute for azuki beans if you can not g...
8/25/2007
We had some purple hull cowpeas instead of azuki and this recipe stil turned out excellently! We didn't use all of the liquid after boiling the beans and it turned out just right. Great flavor!
3/29/2009
This recipe did not freeze in my 2qt ice cream maker. I have never had an ice cream not freeze before. I think there may have been too much liquid. I ended up having to let it sit in my freezer ...