Red Bean Icecream

• 1/2 cup adzuki red beans
• 4 cups water
• 1 cup coconut milk
• 1/2 tablespoon cornflour
• 1/2 cup Natvia
• 1/8 teaspoon salt

1. Soak the beans overnight in plenty of cool water.
2. The next morning, drain off the water, rinse the beans and drain again.
3. Place the beans together with 4 cups of water in a pot.
4. Bring to boil, and then turn down the heat.
5. Cover and simmer for approximately 1.5 hours until the red bean soup mixture is reduced to just 2 cups.
6. Add Natvia and stir while bringing mixture to boil.
7. Reduce heat to a simmer again.
8. Mash the beans against the side of the pot with a spatula or spoon until the texture of the red bean soup is thick and lumpy.
9. In a bowl, add salt and cornflour to coconut milk and stir thoroughly until there are no more lumps.
10. Add the coconut milk solution gradually into the red beans, stirring until well-mixed. Remove from heat.
11. When the mixture has cooled down, give it a thorough whisk, then pour into ice cream moulds and freeze for 6 hours or until firm.

adzuki red beans, water, coconut milk, cornflour, natvia, salt

Taken from www.epicurious.com/recipes/member/views/red-bean-icecream-51226991 (may not work)