Super Rich Adzuki-Chocolate Ice Cream Recipe
If you have never tried adzuki beans before as a paste, then I recommend you do so. The name might not sound like something that is 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 recipe combines chocolate and coconut in what can only be described as decadently rich. The huge amount of 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) bowl that I had of it. Even in small doses, it makes something that is an incredible luxury to eat. If you're looking for a rich ice cream with the flavor of both chocolate and the effervescent flavor of the red beans with it, then this is the way to go.
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.
- ~1 lb 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 together the cream and the red bean paste mixture 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 mixture is entirely dissolved into the cream.
- In a large bowl, separate 6 egg yolks from the egg whites. Add in the 1 1/2 cups sugar. Beat together the two until they are a pale yellow which is liquid and well mixed, then add in the vanilla extract and the cocoa powder, mixing together again.
- Add in the red bean paste-cream mixture and combine together. Then once a homogeneous liquid is established, pour it back into the large saucepan and cook over medium heat until it thickens, less than 10 minutes.
- Add in the shredded coconut, mix together. Then cool in the refrigerator. After it is sufficiently chilled, pour into an ice cream maker, and proceed according to instructions. Freeze afterwards for at least 8 hours.