Tuesday 7 December 2010


Egg-free Japanese Azuki Red Bean Ice-cream/Japansk Røde Bønner Is/红豆冰[hóng dòu bīng]

Top row: Step 1, 2 and 3
Bottom row: Step 4, 5, 6 and finished product

Make 600ml ice-cream, serves 4-6


- 1 cup (240ml) low-fat milk (1.5% fat)
- 1/3 cup (150ml) whipped cream (36% fat)/piskefløde
- 1/4 cup (60ml) maple syrup or (45g) brown sugar
- 1 cup (240ml) red bean paste
- 1 fresh vanilla bean (optional)


1. Place a bowl in ice-water and let it cool down.

2. Pour whipping cream into the bowl and whip the cream with a hand-mixer until it turns thicker.

3. Pour milk into a container, add in vanilla and brown sugar, and stir until dissolved or blend in mini baby blender for 30 seconds.

4. Stir in red bean paste.

5. Add the mixture to the whipping cream and gently stir the mixture while keeping the form as it is (it doesn’t have to be even at this moment).

6. Pour in the mixture into the ice-cream maker according to manufacturer’s instructions. The mixture will gradually become smoother in the ice-cream maker. It will take about 20 minutes and it is ready to be served. If you like the ice-cream firmer, place the ice-cream in the freezer for an extra 1 hour.




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