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Azuki bean coconut milk ice cream

July 23, 2013

So…the last of my ice cream series this summer, at least before I start my cut more seriously. What did I decide to make? Felt like making an Asian flavor that I didn’t make yet. Azuki bean coconut milk ice cream fit the bill quite nicely. Also known as red, aduki, and adzuki bean.

Ice cream

Now, azuki bean tastes a heck of a lot different from mung bean. Mung beans have a cleaner, lighter taste, while azuki beans have a more intense earthiness and can be quite heavy in flavor. Both are used in Asian desserts, but mung beans are more readily a summer treat than azuki beans are, just because of its lighter taste.

This one also had to be placed in room temperature before digging in, because of the high starch content. Also, I wasn’t able to sprout azuki beans at all compared to mung beans, so these were left just soaked overnight as opposed to completely sprouted.

Ingredients
1 dry cup azuki beans
2 cups coconut milk
1/4 cup sugar or equivalent in sweetener
4 egg yolks

Directions
(1) Soak the azuki beans for 24 hours.
(2) Wash the azuki beans and combine with the coconut milk on medium-high heat in a pan over the stove. Add sweetener and continue simmering on medium-low heat for 30-40 minutes.
(3) Strain the mixture of the azuki beans and return the liquid to the pan, allowing it to come back to a gentle simmer, with just enough heat so that there is no bubbling of liquid.
(4) Beat egg yolks in a bowl. Add some hot liquid into the bowl and stir. Do this 3-4 times until the egg yolks are well-incorporated into the liquid added without curdling or chunking.
(5) Add the egg yolk mixture to the rest of the liquid and stir. Stir constantly for about 10 minutes, until the mixture is as thick and viscous as pouring warm honey.
(6) Let the mixture cool and chill for about an hour.
(7) Transfer mixture to an ice cream maker and allow to aerate/churn for 10-20 minutes, depending on desirability of thickness/airiness of the ice cream.
(8) Allow to sit in freezer overnight to allow flavors to incorporate.
(9) Before serving, let the ice cream sit at room temperature at least 20 minutes.

Enjoy!

Dai Dai

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From → Recipes

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