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Azuki Ice Cream (Japanese Red Beans Ice Cream)

Azuki Ice Cream (Japanese Red Beans Ice Cream)

  • Prep

    9 h
  • Cook

    30 m
  • Ready In

    9 h 30 m
INSPIRON41

INSPIRON41

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Bitchin Kitchen
29

Bitchin Kitchen

11/8/2008

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 refreezing. This is a lot more work but has an authentic homemade taste.

Ukchana
17

Ukchana

9/13/2007

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 substitute heavy cream for light cream - it may take time to make, (I did mine without an ice cream maker, too) but it was fun and worth it. Tastes better than store-bought, and cheaper too.

INSPIRON41
9

INSPIRON41

12/31/2005

Taste as great as the store bought ones!

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