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 a 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.
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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 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 into your ice cream maker and process according to instructions. Once it is nearly finished churning, add in the roughly chopped walnuts.
- Freeze for 8 hours or overnight.