Red Bean Ice Cream

15-ounce can adzuki beans, drained (1 1/2 cups)
One 13.5-ounce can coconut milk (1 2/3 cups)
8 to 9 tablespoons sugar
2 big pinches of salt
1 1/2 tablespoons cornstarch
1/2 teaspoon vanilla extract

Use a blender to puree the beans and coconut milk to a very smooth texture. Aim for a milkshake smoothness. Pass the mixture through a fine mesh strainer. Discard the solids. Briefly set aside.

In a medium saucepan, combine the sugar, salt, and cornstarch. Whisk in the coconut milk and bean mixture.

Cook over medium heat, stirring and scraping the bottom, for 5 to 8 minutes, until thickened. Coat the back of a spoon, run your finger through the mixture and the line should hold well. Remove from the heat and stir in the vanilla.

If you suspect lumps, pass the mixture through the mesh strainer again. Let cool to room temperature, stirring occasionally to avoid a skin from forming at the surface. Cover and refrigerate for 24 to 48 hours to chill well and develop the flavors.

Freeze the mixture in an ice cream machine according to the manufacturer’s directions.

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