Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.
Making rich desserts is my style—and it is hard to get richer than taking a pound each of butterscotch, white chocolate, and red bean paste and combining it with heavy cream and egg yolks to produce deliciously smooth and creamy ice cream.
It may sound like an odd and exotic flavor combination, but the marriage of the three produces a wonderfully sweet, deep flavor, almost like chocolate but with notes of caramel and fruitiness from the red bean paste—making for a dessert that is almost sinfully decadent to eat. Adding in walnuts helps to complement this very nicely, giving a needed crunch and a refreshment from the glorious excess of the ice cream.
This recipe is entirely my own.
- 1 pound white chocolate chips
- 1 pound butterscotch chips
- 1.1 pounds red bean paste
- 1 cup sugar
- 1 teaspoon vanilla extract
- 6 egg yolks
- 2 cups heavy cream
- 1 cup coarsely chopped walnuts
- Combine the butterscotch and white chocolate in a large saucepan over a double boiler or another larger pot of simmering water over medium heat. Stir until the white chocolate and butterscotch begin to melt together; then add in the red bean paste. Continue to stir and heat until there is a smooth mixture. Add in the heavy cream.
- In a medium-sized bowl, combine the vanilla extract, sugar, and egg yolks. Whisk vigorously until it is pale yellow and has increased in volume. Dish a small amount of the hot cream-butterscotch-white chocolate-red bean paste mixture into this, stir it together and then add all of the contents back into the saucepan. If it is too much, transfer it to a larger pot.
- Cook over low heat for around 15 minutes, stirring, until the ice cream mixture begins to thicken into a custard.
- Allow the mixture to cool, first on the stovetop, then in the refrigerator for a few hours. Once it has become chilled, place it into your ice cream maker and process it according to the instructions. Once it is nearly finished churning, add in the roughly chopped walnuts.
- Freeze for 8 hours or overnight.