If you don’t like collard greens, you should try this recipe. Collards can be prepared ahead of time and warmed up. Adding spicy pepper vinegar to the dish is optional.
| Prep Time: | 9 hrs |
| Cook Time: | 30 mins |
| Total Time: | 9 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- 1 cup dry adzuki beans
- ⅓ cup white sugar
- 2 teaspoons lemon juice
- 3 ½ cups water
- 1 cup milk
- 1 cup heavy cream
- 4 egg yolks
- ⅔ cup white sugar
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
- Strain the bean mixture through a sieve – I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
- In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
- Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 29 mg |
| Sugars | 27 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
VERY GOOD. I used a pressure cooker for the azuki beans so it would cook much faster. And I halfed the recipe. I would recommend to use red beans as a substitute for azuki beans if you can not get you hands on azuki. I’ve made anko before, so when I found this I was quite excited. And it’s no disappointment! My sister doesn’t even like anko but she found this quite tasty! My ice cream maker broke so I just put it in a bowl and straight into the freezer. I will definitely make this again and I highly recommend it to anyone who likes Japanese sweets. 😀
This recipe did not freeze in my 2qt ice cream maker. I have never had an ice cream not freeze before. I think there may have been too much liquid. I ended up having to let it sit in my freezer and turn rock solid. The flavour is very powdery. I think one would do best to put almost whole red beans in as a mix-in for vanilla instead. I probably won’t be taking my chances on this recipe again.
This was just OK. Not as good as most red bean ice creams i’ve had. It took a long time to make (with the beans boiling) and tasted great out of the ice cream maker, but after sitting in the freezer over night it had a flaky consistancy and tasted much grittier than I would like. My husband loved the way it tates and would probably give it at least 4 stars, but since I spent all that time – I give it only 2. I followed the recipe exactly as written.
Very delicious. I used kidney red beans since I had a bunch, but otherwise didn’t deviate from the recipe. It came out delicious, but very rich – too rich for me! I think next time I will substitute heavy cream for light cream – it may take time to make, (I did mine without an ice cream maker, too) but it was fun and worth it. Tastes better than store-bought, and cheaper too.
We had some purple hull cowpeas instead of azuki and this recipe stil turned out excellently! We didn’t use all of the liquid after boiling the beans and it turned out just right. Great flavor!
I tried this recipe and was not disappointed, however the easiest way for me to make adzuki ice cream is simply letting a half gallon of vanilla ice cream melt and adding the beans and refreezing. This is a lot more work but has an authentic homemade taste.
it’s okay
Taste as great as the store bought ones!