Azuki Ice Cream (Japanese Red Beans Ice Cream) Recipe
Servings: 1
Ingredients
- 1 c. azuki beans
- 1/3 c. sugar
- 2 tsp lemon juice
- 3 1/2 c. water
- 1 c. lowfat milk
- 1 c. cream
- 4 x egg yolks
- 2/3 c. sugar
- 1 tsp vanilla
Directions
- Wash beans, and transfer beans, sugar, lemon juice, and water into a saucepan. Bring to boil, and boil uncovered for 3 min. Decrease the heat to low and cover the pan, and cook the beans till very tender, adding additional water as needed, 2 1/2 - 3 hrs. The beans should be very tender. When done, there should be a total of 3 c. beans and liquid. If not sufficient liquid, add in more water to make 3 c. total mix.
- If too much water, drain some liquid. Let the mix cold 5 min.
- Strain the bean mix through a sieve. I used a wooden mallet for this purpose. Chill the bean mix 2 - 3 hrs till cool. Throw away bean skins left in the sieve. Heat the lowfat milk and cream to simmer in a saucepan.
- Combine egg yolks, and sugar in a bowl, stirring with a wire whisk. Stir 1/4 c. of the warm cream/lowfat milk mix into the egg/sugar mix; combine well. Transfer the egg/sugar mix into the lowfat milk/cream mix in the saucepan. Place the saucepan over low heat and stir till mix thickens somewhat, about 5 min. Remove from heat, add in vanilla, and chill 2 - 3 hrs till cool. Combine bean mix and custard mix and process according to your ice cream maker instructions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1527g | |
| Calories 1359 | |
| Calories from Fat 428 | 31% |
| Total Fat 48.71g | 61% |
| Saturated Fat 30.39g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 237mg | 10% |
| Potassium 682mg | 19% |
| Total Carbs 222.33g | 59% |
| Dietary Fiber 0.0g | 0% |
| Sugars 213.62g | 142% |
| Protein 14.74g | 24% |
