Mix the cream, the milk and the egg yolks with sugar in a saucepan. Whisking frequently, bring this base to the so-called Nappe stage (about 82-84 ° C / 180-183 ° F), Take off from the heat. Add the red bean paste and mix well until thoroughly dispersed.. Add vanilla extract and stir until well combined. Blend together half of the red bean paste and 1/4 cup of ice cream base with food processor until smooth. Transfer the mixture back to the ice cream base and mix until well combined. Cover the mixture and refrigerate for at least 4 hours or up to overnight.
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Let the mixture cool 5 minutes. Strain the bean mixture through a sieve. Discard bean skins left in the sieve. Refrigerate the bean mixture 2 - 3 hours until cold. 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.. Red Bean (Adzuki) Ice Cream is another unique recipe which uses sweetened red bean paste.Red Bean and Green Tea are probably my two most favorite flavors of ice cream (beating out vanilla and chocolate!) This simple recipe uses only 4 ingredients and with the ice cream maker I recently got, I can make fresh Red Bean Ice Cream in about 10 minutes.
