Ingredients:

  • 1 cup (200 g) Dried Adzuki Beans (Red Beans)
  • Water (as needed) for boiling and soaking
  • 1/2 cup (100 g) Granulated Sugar (for beans)
  • Pinch (1 g) Salt
  • 2 cups (480 ml) Heavy Cream (35% fat)
  • 1 cup (240 ml) Whole Milk
  • 3/4 cup (150 g) Granulated Sugar (for custard base)
  • 6 large Large Egg Yolks
  • 1 teaspoon (5 ml) Vanilla Extract (optional)

Instructions:

  1. Rinse the adzuki beans thoroughly. In a large pot, cover the beans with 3 inches of water, bring to a boil, and immediately drain. Return the beans to the pot, cover with fresh water, and soak for 1 hour (optional, but reduces cook time).
  2. Bring the beans and water to a gentle simmer. Reduce the heat and cook, uncovered, for 45–60 minutes, or until the beans are tender but still hold their shape (not mushy). Add more water if necessary to keep them covered.
  3. When tender, drain off all but 1 inch (2.5 cm) of liquid. Add the 1/2 cup sugar and salt. Stir gently until the sugar dissolves. Simmer for 5 minutes until slightly thickened.
  4. Transfer the sweetened beans to a shallow container. Chill in the refrigerator until completely cold (at least 4 hours).
  5. In a separate large bowl, whisk the 6 egg yolks until smooth. Gradually whisk in the reserved 3/4 cup sugar until the mixture is pale and thick.
  6. In a saucepan, combine the heavy cream, whole milk, and vanilla (if using). Heat over medium heat until small bubbles form around the edge (do not boil).
  7. Slowly ladle about 1 cup of the hot dairy mixture into the yolk/sugar mixture while whisking constantly. This crucial step tempers the eggs, preventing them from scrambling.
  8. Pour the tempered yolk mixture back into the saucepan with the remaining dairy. Stir constantly with a spatula over medium-low heat. Cook until the mixture thickens slightly and coats the back of a spoon (nappe stage), reaching an internal temperature of 170°F (77°C).
  9. Immediately pour the finished custard through a fine-mesh sieve into a clean bowl to ensure silkiness. Cover the surface directly with plastic wrap and chill thoroughly in the refrigerator for at least 8 hours, or overnight.
  10. Once the custard base and the sweetened beans are completely cold, churn the custard base in your ice cream maker according to the manufacturer’s instructions (usually 20–30 minutes) until it reaches the texture of soft-serve ice cream.
  11. Gently fold in the cold, sweetened red beans. Mix just until incorporated, avoiding overmixing.
  12. Transfer the ice cream to an airtight freezer container. Freeze for a minimum of 4 hours to harden to a scoopable texture.