Red Bean Ice Cream Recipe

I absolutely love this red bean ice cream recipe because it takes me back to my childhood with its unique, nostalgic flavor that’s both exotic and comforting. Plus, making it from scratch feels like a fun culinary adventure, and the creamy, sweet result is totally worth it!

Red bean ice cream is a delightful blend of creamy sweetness and of subtle, earthy flavors. I adore using adzuki beans for their naturally delicious taste and high fiber content, which pair beautifully with the heavy cream and whole milk that are the base of the ice cream.

I use a touch of vanilla to further enhance the red beans’ unique character but make no mistake; this is a flavor much too good to keep hidden.

Ingredients

Red Beans (Adzuki Beans):
High in protein and fiber, they provide a smooth consistency and delicate sweetness.

Granulated Sugar:
Adjusts the sweetness to counterbalance the delicate bean flavor, making the ice cream good enough to serve as a dessert.

Heavy Cream:
Offers a luscious, velvety mouthfeel, and increases the frozen dessert’s optimal creamy texture.

Whole Milk:
Presents a creamy structure while being significantly lower in calories than heavy cream alone.

Vanilla Extract:
Absolute aroma.

Delicate and fragrant.

It rounds out the flavor profile.

Ingredient Quantities

• 1 cup red beans (adzuki beans), dried
• 3 cups water
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract

Instructions

1. Wash the red beans very well with clear, cold water and then put them in a pot of medium size with 3 cups of water.

2. Heat the water to boiling in a pot over medium-high heat. When the water is boiling, reduce the heat to medium-low, cover the pot, and let the beans cook at a gentle simmer for about 1 to
1.5 hours, or until they are very tender.

3. Strain the cooked beans, saving about 1/2 cup of the liquid you cooked them in. Put the beans and the saved liquid in a blender. Blend until smooth.

4. In a medium saucepan, combine the blended beans, granulated sugar, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture thickens slightly, about 5 minutes. Let it cool completely.

5. In another bowl, combine the heavy cream, whole milk, and vanilla extract, and whisk them together.

6. After the bean combo has cooled, fold it into the cream combo, stirring until the two are well mixed.

7. Combine the salt, heavy cream, vanilla, and sweetened condensed milk in a bowl and whisk until well blended. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until the ice cream reaches a soft-serve consistency.

8. Move the churned ice cream to a container that doesn’t let air in and out, and make the top smooth with a spatula.

9. Plastic wrap or wax paper, placed directly on the surface of the ice cream, followed by the lid of the container, are the relevant elements for preventing ice crystals from forming. Let’s look at each in turn.

10. Chill the freshly made ice cream for at least 4 hours or until it is very firm. After that, you are free to scoop and serve.

Equipment Needed

1. Medium-sized pot
2. Strainer
3. Blender
4. Medium saucepan
5. Whisk
6. Mixing bowl
7. Ice cream maker
8. Airtight container
9. Spatula
10. Plastic wrap or wax paper

FAQ

• What kind of beans are used for Red Bean Ice Cream?Because of their sweetness and smooth texture, adzuki beans are used most often.
• How do I prepare the beans for the recipe?Thoroughly rinse the beans and then cook them in water until soft enough to be easily mashed.
• Can I use canned adzuki beans instead of dried?Certainly, using canned adzuki beans is fine. However, it is crucial that you rinse and drain them well prior to utilization.
• Is there an alternative to heavy cream to make it lighter?Half-and-half or a combination of whole milk and milk reduces calorie content.
• How long should I churn the ice cream?In an ice cream maker, churn the mixture for about 25-30 minutes or until it reaches a soft serve consistency.
• Can I make the ice cream without an ice cream maker?Certainly! It is possible to take the mixture and put it into a shallow container, place it in the freezer, and then give it a stir every 30 minutes for 3-4 hours until the mixture reaches the texture you desire.
• How should I store the ice cream?Keep in an airtight container in the freezer. Best taste if you consume within a week.

Substitutions and Variations

1 cup red beans (adzuki beans), dried could be substituted with 1 cup canned adzuki beans, drained. But, reduce cooking time accordingly.
1 cup of granulated sugar can be substituted with 1 cup of honey or 1 cup of maple syrup, but anticipate a minor variation in taste.
1/4 teaspoon salt can be interchanged with 1/4 teaspoon sea salt, which has a different mineral content and flavor profile.
2 cups coconut cream provides a dairy-free alternative to the heavy cream called for in this recipe.
1 cup almond milk can be used instead of 1 cup whole milk if you want a plant-based cooking option.

Pro Tips

1. Soak the Beans Overnight To reduce cooking time and improve the texture, soak the adzuki beans in water overnight. This will ensure they cook more evenly and become tender more quickly.

2. Use Ice Bath for Quick Cooling After cooking the bean mixture, speed up the cooling process by transferring it to a bowl set over an ice bath. This helps bring down the temperature quickly, allowing you to proceed with the recipe without waiting too long.

3. Taste and Adjust Sweetness Before combining the bean mixture with the cream mixture, taste the blended beans to check sweetness. Adjust with a bit more sugar if desired, as flavors can mellow out when frozen.

4. Chill the Cream and Milk Mixture For better results during churning, chill the cream, milk, and vanilla extract mixture before combining it with the bean mixture. This helps the ice cream freezer work more efficiently.

5. Use a Fine Mesh Strainer For a smoother texture, you can run the blended bean mixture through a fine mesh strainer before cooking it with sugar and salt. This will remove any coarse bits for a creamier final product.