Red Bean Ice Cream Azuki Ice Cream
Indulge in the creamy, velvety perfection of Red Bean Ice Cream, also known as Azuki Ice Cream—a delightful fusion of classic ice cream making and traditional Japanese flavors. This recipe combines a rich, custard-based ice cream made with whole milk, heavy cream, and egg yolks with the unique sweetness of anko, or sweetened red bean paste, creating an irresistibly smooth dessert that’s as comforting as it is exotic. A hint of vanilla rounds out the flavor profile, making it both familiar and adventurous. Perfectly balanced between creamy and subtly nutty, this homemade ice cream is a refreshing treat that pairs beautifully with other Asian-inspired desserts or stands out on its own. Ready in just a few simple steps with an ice cream maker, this dessert is a must-try for anyone seeking a taste of Japanese culinary tradition in a frozen form!
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Ingredients
- 1 cup Whole milk
- 1.5 cups Heavy cream
- 0.5 cups Granulated sugar
- 4 large Egg yolks
- 1 cup Sweetened red bean paste (anko)
- 1 teaspoon Vanilla extract
Directions
Step 1
In a medium saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it is warm but not boiling, stirring occasionally.
Step 2
In a separate medium bowl, whisk the granulated sugar and egg yolks together until the mixture becomes pale and smooth.
Step 3
Slowly pour a small amount of the warmed milk and cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Step 4
Gradually add the egg mixture back into the saucepan with the remaining milk and cream. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon. This will take about 5–7 minutes.
Step 5
Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Step 6
Let the custard cool slightly, then stir in the sweetened red bean paste and vanilla extract until evenly combined.
Step 7
Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the mixture for at least 4 hours or overnight until thoroughly chilled.
Step 8
Once the mixture is cold, churn it in an ice cream maker according to the manufacturer's instructions. This usually takes 20–25 minutes.
Step 9
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up before serving.
Step 10
Serve scooped into bowls or cones and enjoy your homemade red bean ice cream!
Nutrition Facts
| Serving size | (1026.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2656.8 |
| Total Fat 146.4g | 0% |
| Saturated Fat 82.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1127.3mg | 0% |
| Sodium 256.4mg | 0% |
| Total Carbohydrate 271.8g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 207.7g | |
| Protein 30.8g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 467.3mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1449mg | 0% |
Source of Calories