Azuki Ice Cream (Japanese Red Beans Ice Cream) Recipe

• 1 c. azuki beans
• 1/3 c. sugar
• 2 tsp lemon juice
• 3 1/2 c. water
• 1 c. lowfat milk
• 1 c. cream
• 4 x egg yolks
• 2/3 c. sugar
• 1 tsp vanilla

1. Wash beans, and transfer beans, sugar, lemon juice, and water into a saucepan.
2. Bring to boil, and boil uncovered for 3 min.
3. Decrease the heat to low and cover the pan, and cook the beans till very tender, adding additional water as needed, 2 1/2 - 3 hrs.
4. The beans should be very tender.
5. When done, there should be a total of 3 c. beans and liquid.
6. If not sufficient liquid, add in more water to make 3 c. total mix.
7. If too much water, drain some liquid.
8. Let the mix cold 5 min.
9. Strain the bean mix through a sieve.
10. I used a wooden mallet for this purpose.
11. Chill the bean mix 2 - 3 hrs till cool.
12. Throw away bean skins left in the sieve.
13. Heat the lowfat milk and cream to simmer in a saucepan.
14. Combine egg yolks, and sugar in a bowl, stirring with a wire whisk.
15. Stir 1/4 c. of the warm cream/lowfat milk mix into the egg/sugar mix; combine well.
16. Transfer the egg/sugar mix into the lowfat milk/cream mix in the saucepan.
17. Place the saucepan over low heat and stir till mix thickens somewhat, about 5 min.
18. Remove from heat, add in vanilla, and chill 2 - 3 hrs till cool.
19. Combine bean mix and custard mix and process according to your ice cream maker instructions.

azuki beans, sugar, lemon juice, water, milk, cream, egg yolks, sugar, vanilla

Taken from cookeatshare.com/recipes/azuki-ice-cream-japanese-red-beans-ice-cream-72687 (may not work)