Red Bean Ice Cream

Name: Red Bean Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps cornstarch; 3 egg yolks; 237 milliliters heavy (whipping) cream; 0 teaspoons salt; 158 milliliters sugar; 1 Tbsp pure vanilla extract (optional); 710 milliliters whole milk

You can never have too many dessert recipes, so give Red Bean Ice Cream a try. Watching your figure? This gluten free and vegetarian recipe has 514 calories, 9g of protein, and 32g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Summer event. A mixture of vanillan extract, egg yolks, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Set aside 1/4 cup of the milk in a small bowl.

Ingredients you will need

Milk

Equipment you will use

Bowl

Combine the rest of the milk with the heavy cream and 1/3 cup of the sugar in a heavy, medium-large pot over medium heat.

Ingredients you will need

Heavy Cream

Sugar

Milk

Equipment you will use

Pot

Let the milk mixture get very hot but not quite scalded.

Ingredients you will need

Milk

Meanwhile, combine the remaining 1/3 cup sugar, the salt, and the egg yolks in a heat-proof bowl, and whisk until the yolks thicken slightly and get lighter in color.

Ingredients you will need

Egg Yolk

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the cornstarch to the milk you set aside in the small bowl, smushing it in with your fingertips to make an absolutely smooth paste.

Ingredients you will need

Corn Starch

Milk

Equipment you will use

Bowl

When the milk and cream mixture is almost boiling, whisk in the cornstarch slurry, which should thicken the milk almost immediately. Turn the heat down to medium-low.

Ingredients you will need

Corn Starch

Cream

Milk

Equipment you will use

Whisk

With a ladle in one hand and a whisk in the other, and a wooden spoon next to the stove, ladle some of the hot milk mixture into the yolk mixture, whisking for all you're worth as you do so. After two ladlefuls have been whisked into the yolk mixture, pour the now-tempered yolk mixture into the pot of hot milk, and whisk the whole thing hard.

Ingredients you will need

Milk

Egg Yolk

Equipment you will use

Wooden Spoon

Whisk

Ladle

Stove

Pot

Now stand there and stir constantly, watching carefully, until the eggs further thicken the milk, though only slightly, 3 to 4 minutes. Because we're doing this over direct heat rather than in a more time-consuming double-boiler, stir mindfully, alternating between the whisk to incorporate everything and the wooden spoon to get into the corners, where the eggs would otherwise tend to cook first.

Ingredients you will need

Egg

Milk

Equipment you will use

Wooden Spoon

Whisk

The minute the custard has thickened, transfer it from the pot to a clean heat-proof bowl and whisk in the anko and the vanilla, if using.

Ingredients you will need

Custard

Vanilla

Equipment you will use

Whisk

Bowl

Pot

Let cool to room temperature (if you want to speed this up, set the bowl in a sink partially filled with ice water), then cover it and refrigerate it overnight.

Ingredients you will need

Water

Equipment you will use

Bowl

The next day, transfer the custard into your ice cream maker and let 'er rip according to the manufacturer's instructions. When the ice cream is done, remove the dasher, fight over who gets to lick it, be nice and share, and transfer the finished ice cream to a storage container.

Ingredients you will need

Ice Cream

Custard

Equipment you will use

Ice Cream Machine

Place the container in the freezer and store until you're just about ready to serve (like all ice creams, this is most full-flavored when softened slightly).

Ingredients you will need

Ice