Friday, September 5, 2014


red bean of adzuki is one of the most popular ingredients in traditional japanese sweets. this frozen dessert is more like a low fat ice cream or ice milk. it's made with whole milk instead of the egg yolks and heavy cream used to make the traditional rich and creamy custard-based ice cream most people are familiar with. because there is less fat, the sweet red bean flavour is more intense.
125 ml water
100 g sugar
250 ml canned red beans, ogura-an, or home made, look here for the recipe
160 ml milk
add water and sugar in a medium saucepan over medium high heat, stir constantly until the sugar is completely dissolved.
add the mashed beans and mix together well.
add the milk and stir constantly util the mixture begins to simmer.
remover from heat and pour the mixture into a medium bowl in an ice bath (a large bowl filled halfway with ice and water).
stir occasionally for 30 minutes until the mixture is cooled thoroughly.
pour the mixture into an ice cream maker and churn, following the manufacturers instructions, about
25-30 minutes.
transfer the ice cream to an airtight container and freeze until hardened, about 3-4 hours.
recipe: judi orlick, image: michael marquand

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