Red bean ice cream, or aisu kōri azuki, is a beloved Asian dessert known for its subtly sweet and uniquely earthy flavor. This creamy, refreshing treat is surprisingly easy to make at home, resulting in a far more satisfying experience than store-bought versions. This comprehensive guide will walk you through creating the perfect batch, addressing common questions and offering tips for success.
What are Red Beans?
Before we dive into the recipe, let's understand the star ingredient. Red beans, also known as adzuki beans, are small, reddish-brown legumes cultivated primarily in East Asia. They possess a slightly sweet and earthy flavor profile, lending a unique depth to desserts. They're not your average garden bean; their texture when cooked is soft and slightly floury, a perfect complement to the creaminess of ice cream.
How to Make Red Bean Paste (Anko) – The Heart of Your Ice Cream
Creating your own red bean paste (anko) is key to achieving authentic flavor. Store-bought pastes often contain added sugar and preservatives, compromising the quality of your final product. While it takes time, making it from scratch is worth the effort.
Ingredients for Anko:
- 1 cup adzuki beans, rinsed
- 3 cups water
- ¾ cup granulated sugar (adjust to your preference)
- Pinch of salt
Instructions:
- Soak the beans: Soak the adzuki beans in plenty of water for at least 6 hours, or preferably overnight. This softens them and reduces cooking time.
- Cook the beans: Drain the soaked beans and place them in a pot with 3 cups of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for about 1-1.5 hours, or until the beans are very soft and easily mashed.
- Puree the beans: Once cooked, drain the beans, reserving about ½ cup of the cooking liquid. Use a food processor or immersion blender to puree the beans until smooth. Add a little of the reserved cooking liquid if needed to achieve a smooth consistency.
- Add sugar and salt: Add the sugar and salt to the pureed beans. Stir well to combine. Simmer over low heat for about 15-20 minutes, stirring frequently, until the mixture thickens to your desired consistency. This process helps to cook out excess moisture and develop the flavor of the beans.
- Cool completely: Transfer the anko to a bowl and let it cool completely before using it in your ice cream recipe.
Red Bean Ice Cream Recipe
Now for the exciting part – making the ice cream! This recipe uses a simple custard base for a rich and creamy texture.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup prepared red bean paste (anko)
Instructions:
- Heat the milk and cream: In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks slightly. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling.
- Combine and cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Add the anko and vanilla: Remove the custard from the heat and stir in the prepared red bean paste and vanilla extract.
- Chill completely: Cover the custard and chill it thoroughly in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavors to meld and prevents ice crystals from forming in the ice cream.
- Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions.
- Harden (optional): Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further.
How Long Does Red Bean Ice Cream Last?
Properly stored in an airtight container in the freezer, your homemade red bean ice cream should last for 2-3 months.
Can I Use Canned Red Beans?
While you can use canned red beans, the texture and flavor won't be as good as using beans cooked from scratch. The canned beans often have a softer, mushier texture that doesn't lend itself as well to the smooth paste required for optimal ice cream.
What Can I Serve with Red Bean Ice Cream?
Red bean ice cream is delicious on its own, but you can also elevate the experience by serving it with:
- Mochi: Chewy mochi balls provide a delightful textural contrast.
- Whipped cream: A dollop of whipped cream adds a touch of sweetness and richness.
- Fresh fruit: Berries or mango complement the earthy flavor of the red beans beautifully.
This detailed guide provides a thorough understanding of making red bean ice cream from scratch, offering a rewarding culinary experience that surpasses anything you'll find in the store. Enjoy!
