Saturday, January 12, 2013

Red Bean Ice Cream - No Eggs!

The vanilla ice cream is 1 pint of heavy cream, one cup of milk, 1/2 cup raw organic sugar and 2 tsp vanilla bean paste. Blended for 30 minutes in the ice cream maker, this soft ice cream needs to be packed and placed in the freezer while you make the red bean paste.

Bring the beans to a boil and then reduce to a simmer for 1 1/2 hours. Mash until the consistency of refried beans.

Pull out the ice cream and add the bean paste. Use a mixer and blend until smooth.

Place back into the freezer. Re-mix after one hour so that the beans are even distributed throughout the ice cream.

Its consistency is like a dry gelato, mild, not too sweet. Very うま味. 

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