+

Red Bean Ice Cream

Sign up to save this recipe to your profile Sign Up Now ›
About 1 1/2 quarts
4 Ratings 

Ingredients (5)

  • 4 cups plus 2 tablespoons half-and-half
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1 1/2 tablespoons tapioca starch or cornstarch
  • 2 cups red bean paste
Try Amazon Fresh
Nutritional Information
  • Calories217
  • Fat11.85g
  • Saturated fat6.01g
  • Trans fat
  • Carbs21.45g
  • Fiber2.12g
  • Sugar12.66g
  • Protein7.47g
  • Cholesterol79.08mg
  • Sodium1496.2mg
  • Nutritional Analysis per serving (14 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Red Bean Ice Cream

Red bean ice cream is served in Japanese restaurants and at New York City’s Chinatown Ice Cream Factory, an establishment famous for its multitude of exotic ice cream flavors. Many inferior versions of this recipe contain too little red bean paste, resulting in a creamy but rather bland ice cream. This recipe contains enough paste so that the bean flavor is dominant.

Get The Cookbook

Essentials of Asian Cuisine

Fundamentals and Favorite Recipes

Save
Buy Now

Instructions

  1. 1Pour the 4 cups half-and-half into the top of a double boiler over medium heat.
  2. 2Meanwhile, whisk together the sugar and egg yolks in a bowl until the yolks turn thick and pale. Temper the yolks by gradually adding the hot half-and-half mixture a cup at a time while whisking vigorously so as not to scramble the eggs.
  3. 3Return the mixture to the top part of the double boiler and whisk over simmering water until slightly thickened and heated through, 10 to 15 minutes. Dilute the tapioca starch with the remaining 2 tablespoons half-and-half and add it to the mixture. Continue whisking to a custard consistency that coats the back of a spoon, about 2 minutes. Transfer the custard to a heatproof bowl and whisk in the red bean paste. Set over an ice bath and refrigerate overnight (or at least 12 hours).
  4. 4The next day, pour the custard into an ice cream maker and process the custard according to the manufacturer’s instructions, 30 to 35 minutes. Transfer the ice cream to a container and freeze until ready to serve.
Load Comments

Recommended from Chowhound

Bone Broth Primer: What Exactly Is It & How Do You Make It?
Guides

Bone Broth Primer: What Exactly Is It & How Do You Make It?

by Colleen Rush | Bone broth has been having a moment...well, for a while now; we first wrote about it in 2015 when...

How to Get Your Holiday Potluck Food to the Party in One Piece
Shop

How to Get Your Holiday Potluck Food to the Party in One Piece

by Caitlin M. O'Shaughnessy and Jen Wheeler | We rounded up some of the best products for packing food and bringing it to a potluck or party—because...

Become a Christmas Cookie Professional with These Easy Tips
Guides

Become a Christmas Cookie Professional with These Easy Tips

by Danielle Valente | Santa baby, if you hurry down the chimney, chances are you’re going to be here a while munching on...