Azuki Ice Cream (Japanese Red Beans Ice Cream) Recipe

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Servings: 1


Cost per recipe $1.92 view details


  1. Wash beans, and transfer beans, sugar, lemon juice, and water into a saucepan. Bring to boil, and boil uncovered for 3 min. Decrease the heat to low and cover the pan, and cook the beans till very tender, adding additional water as needed, 2 1/2 - 3 hrs. The beans should be very tender. When done, there should be a total of 3 c. beans and liquid. If not sufficient liquid, add in more water to make 3 c. total mix.
  2. If too much water, drain some liquid. Let the mix cold 5 min.
  3. Strain the bean mix through a sieve. I used a wooden mallet for this purpose. Chill the bean mix 2 - 3 hrs till cool. Throw away bean skins left in the sieve. Heat the lowfat milk and cream to simmer in a saucepan.
  4. Combine egg yolks, and sugar in a bowl, stirring with a wire whisk. Stir 1/4 c. of the warm cream/lowfat milk mix into the egg/sugar mix; combine well. Transfer the egg/sugar mix into the lowfat milk/cream mix in the saucepan. Place the saucepan over low heat and stir till mix thickens somewhat, about 5 min. Remove from heat, add in vanilla, and chill 2 - 3 hrs till cool. Combine bean mix and custard mix and process according to your ice cream maker instructions.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1527g
Calories 1359  
Calories from Fat 428 31%
Total Fat 48.71g 61%
Saturated Fat 30.39g 122%
Trans Fat 0.0g  
Cholesterol 171mg 57%
Sodium 237mg 10%
Potassium 682mg 19%
Total Carbs 222.33g 59%
Dietary Fiber 0.0g 0%
Sugars 213.62g 142%
Protein 14.74g 24%
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