Red Bean Ice Cream

Homemade Japanese Red Bean Ice Cream

AuthorSara Bojarski Prep Time: 0:45:00
Total Time: 0:45:00
Serving Size: Makes 1.5 quarts Ingredients
  • 3 Egg Yolks
  • 1/2 Cup Sugar
  • 1 Cup Milk
  • 1 3/4 Cups Sweetened Red Bean Paste (divided)
  • 1 1/2 Cups Heavy Cream
  • Mix the sugar and egg yolks together in a medium bowl for a minute. Meanwhile, bring the milk to a boil in a medium saucepan and remove from heat. Slowly whisk the milk into the egg mixture (be careful as to not cook the eggs while you're doing this).
  • Once all the milk is beaten in, return the mixture back into the pot immediately and start to cook over a medium heat, whisking constantly, for 3 minutes or until it starts to thicken slightly.
  • Have a metal bowl sitting in an ice bath with a fine mesh sieve on top. Quickly pour your mixture from the pot through the sieve and into the metal bowl as quickly as possible. You want that mixture to cool down so as not to scramble the eggs. If it looks like your eggs have cooked too much, you can usually bring it back together by whisking the mixture vigorously.
  • Once the mixture has cooled down, in a vitamix add in 1.5 cups of your red bean paste, your heavy cream and the mixture in the metal bowl. Blend on high for 10 seconds. Pour into your ice cream maker, along with the reserved 1/4 cup of red bean paste and process according to the manufacturer's instructions.