Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
If you have never tried adzuki beans before as a paste, then I recommend that you do so. "Adzuki beans" might not sound like something that would be sweet, but that they are—and delightfully so! They have a wonderfully sweet and rich flavor, are mildly fruity, and feature a hint of an earthy, refined, and rich taste.
This ice cream recipe combines chocolate and coconut in what can only be described as decadently rich. The egg yolks, heavy cream, and other ingredients make for something that packs a walloping punch, and it's the first ice cream that I've had that was so rich I wasn't able to finish the (wonderfully good) bowlful. Even in small doses, it is incredibly luxurious. If you're looking for an ice cream with rich chocolate and effervescent red bean paste, then this is the way to go.
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If you prefer something less decadent, then adding some milk to it might make it lighter.
This recipe is entirely my own invention. I did, however, base it somewhat off of my pot de crème recipe for red bean paste.
- Approximately 1 pound red bean paste
- 3 cups heavy cream
- 6 egg yolks
- 1 1/2 cups sugar
- 1/3 cup cocoa powder
- 2 teaspoons vanilla extract
- 1 cup shredded coconut
- Combine the red bean paste and heavy cream in a large saucepan over medium heat. I used a double boiler, but this is not necessary. Stir while heating until the red bean paste is entirely dissolved into the cream.
- In a large bowl, separate the egg yolks from the egg whites. Set aside the egg whites. Add the sugar to the bowl with the yolks. Beat until the mixture is pale yellow and well mixed, then add the vanilla extract and the cocoa powder, mixing again.
- Add in the red bean paste and cream mixture. Combine until it becomes a homogeneous liquid. Then pour it back into the large saucepan and cook over medium heat until it thickens, less than 10 minutes.
- Add in the shredded coconut and mix. Transfer the bowl to the refrigerator to cool. After it is sufficiently chilled, pour the mixture into an ice cream maker, and proceed according to instructions. Freeze afterwards for at least 8 hours.