Red Bean Ice Cream Recipe
Subtle Asian flavors and lots of texture define this custard-style ice cream... A hint of ginger, coconut milk, and sweetened red beans (adzuki) transform this frozen custard from basic (and delicious) to otherworldly!
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Ingredients
Frozen Custard
- 1 cup non-dairy coconut creamer - (see notes)
- 1 can lite coconut milk - (see notes)
- ½ teaspoon fine or flaked sea salt
- 4 egg yolks - beaten
- ½ cup sweetened red beans - drained and mashed (reserve syrup)
- 1 tablespoon bourbon - optional (see notes)
- ¼ cup corn syrup
- 2 tablespoons red bean syrup - reserved from sweetened red beans
- 2 teaspoons fresh ginger - paste or finely minced
Sesame Brittle - Optional!
- 1 stick butter
- ½ cup sugar
- ½ teaspoon sea salt
- 2 tablespoons water
- 3 tablespoons black sesame seeds
- 3 tablespoons white sesame seeds
Instructions
Frozen Custard
- Gently heat the coconut creamer and lite coconut milk with the sea salt in a saucepan. Whisk regularly. When the mixture is hot (but not boiling), temper the eggs. Beat the eggs until creamy, then add small amounts of the hot liquid into the eggs with a ladle, whisking constantly. After you've got a warm egg/liquids mixture, add into the saucepan.
- Bring the mixture back up to temperature (just below a boil). Whisk in the bourbon, corn and red bean syrups, and fresh ginger paste.
- Lastly, gently fold in the red beans and mashed red beans.
- Chill this mixture before proceeding. Freeze according to manufacturer's instruction on your freezer.
Sesame Brittle
- Lay a sheet of aluminum foil next to your cooktop. Have your salt grinder or sea salt shaker at the ready.
- To a small saucepan, add the butter, sugar, salt, and water. cook over fairly high heat until the mixture is dark, caramel brown (about 260 degrees with a candy thermometer).
- Stir in the sesame seeds. Pour the mixture onto the foil. Using a silicone spatula, spread to a thin layer (about 1/8" thick). Immediately salt. Allow to cool, and break into pieces.
To Serve
- Scoop into (pretty) serving dishes. Garnish with sesame brittle. Add a scoop of sweetened red beans in syrup if desired. Enjoy!
Notes
I use both non-dairy coconut creamer and canned coconut milk in this recipe. The coconut creamer has more body (similar to half n' half) than non-dairy coconut milk. We limit dairy products, and this combination works well. However, you can sub in half n' half if you prefer.
I made my own red beans in my pressure cooker for Instant Pot Adzuki Bean Soup with Miso, Winter Squash, and Kale and had plenty of extra beans. I simmered the cooked but still firm beans with a 1:3 ratio of sugar to beans for about 30 minutes. Sweetened Red Beans are available on Amazon.
Bourbon is optional, but it improves the scoopability of the final product. See The Real Rules of Making Boozy Ice Cream.
For the Sesame Brittle, you don't have to do both black and white sesame seeds (but it makes a more striking brittle). Use a total of 6 tablespoons +/-.
Macronutrients (approximation from MyFitnessPal.com):
Nutrition
Calories: 224kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com