Azuki Ice Cream (Japanese Red Beans Ice Cream)

Azuki Ice Cream (Japanese Red Beans Ice Cream)

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"This is an very popular ice cream in Hawaii, the Philippines, and throughout the Pacific islands."
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Ingredients

9 h 30 m servings 324 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
  2. Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
  3. In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
  4. Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

I tried this recipe and was not disappointed, however the easiest way for me to make adzuki ice cream is simply letting a half gallon of vanilla ice cream melt and adding the beans and refreezin...

Most helpful critical review

This was just OK. Not as good as most red bean ice creams i've had. It took a long time to make (with the beans boiling) and tasted great out of the ice cream maker, but after sitting in the f...

I tried this recipe and was not disappointed, however the easiest way for me to make adzuki ice cream is simply letting a half gallon of vanilla ice cream melt and adding the beans and refreezin...

Very delicious. I used kidney red beans since I had a bunch, but otherwise didn't deviate from the recipe. It came out delicious, but very rich - too rich for me! I think next time I will sub...

Taste as great as the store bought ones!

This was just OK. Not as good as most red bean ice creams i've had. It took a long time to make (with the beans boiling) and tasted great out of the ice cream maker, but after sitting in the f...

VERY GOOD. I used a pressure cooker for the azuki beans so it would cook much faster. And I halfed the recipe. I would recommend to use red beans as a substitute for azuki beans if you can not g...

We had some purple hull cowpeas instead of azuki and this recipe stil turned out excellently! We didn't use all of the liquid after boiling the beans and it turned out just right. Great flavor!

This recipe did not freeze in my 2qt ice cream maker. I have never had an ice cream not freeze before. I think there may have been too much liquid. I ended up having to let it sit in my freezer ...