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Title: Azuki Ice Cream - Japanese Red Beans Ice Cream
Yield: 1 Serving

Ingredients

      1 c  azuki beans
    1/3 c  sugar
      2    tsps lemon juice
  3 1/2 c  water
           CUSTARD BASE
      1 c  milk
      1 c  cream
      4    egg yolks
    2/3 c  sugar
      1 ts vanilla

Instructions

Wash beans, and transfer beans, sugar, lemon juice, and water into a
saucepan. Bring to boil, and boil uncovered for 3 minutes. Decrease the
heat
to low and cover the pan, and cook the beans until very tender, adding
additional water as needed, 2 1/2 - 3 hours. The beans should be very
tender. When done, there should be a total of 3 cups beans and liquid.
If
not enough liquid, add more water to make 3 cups total mixture. If too
much
water, drain some liquid. Let the mixture cool 5 minutes. Strain the
bean
mixture through a sieve. I used a wooden mallet for this purpose.
Refrigerate the bean mixture 2 - 3 hours until cold. Discard bean skins
left
in the sieve. Heat the milk and cream to simmer in a saucepan. Combine
egg
yolks, and sugar in a bowl, stirring with a wire whisk. Stir 1/4 cup of
the
hot cream/milk mixture into the egg/sugar mixture; combine well.
Transfer
the egg/sugar mixture into the milk/cream mixture in the saucepan. Place
the
saucepan over low heat and stir until mixture thickens somewhat, about 5
minutes. Remove from heat, add vanilla, and refrigerate 2 - 3 hours
until
cold. Combine bean mixture and custard mixture and process according to
your ice cream maker instructions.

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Per serving (excluding unknown items): 1761 Calories; 88g Fat (44%
calories from fat); 25g Protein; 223g Carbohydrate; 1093mg Cholesterol;
264mg Sodium

Preparation Time: 0:00

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