EASY RED BEAN ICE CREAM
Red bean paste can usually be found in Asian markets. Sweetened red beans in a can can be substituted for some of the red bean paste to add more texture. This is a popular ice cream in many Asian countries. Try it, you won't regret it!
Provided by bobapanda
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 6
Number Of Ingredients 5
Steps:
- Beat egg yolks and sugar together in a large bowl until pale yellow in color.
- Bring milk to a boil in a saucepan and remove from heat. Slowly stream milk into the egg mixture while beating with a whisk to integrate completely.
- Pour milk mixture into the saucepan and place over low heat; cook, stirring constantly, until thickened but not yet boiling, about 10 minutes.
- Stir red bean paste into the thickened milk mixture; pour into a large bowl and let cool for several minutes. Stir cream into the slightly cooled mixture until smooth.
- Cover bowl with plastic wrap and refrigerate until ice cream base is chilled completely, 1 to 3 hours.
- Pour mixture into an ice cream maker and freeze according to manufacturer direction.
Nutrition Facts : Calories 435.8 calories, Carbohydrate 47.7 g, Cholesterol 187.2 mg, Fat 25.2 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 15 g, Sodium 44.3 mg, Sugar 18.7 g
RED BEAN ICE CREAM
Provided by Crescent Dragonwagon
Categories Milk/Cream Ice Cream Machine Bean Dairy Dessert Lunar New Year Frozen Dessert Legume Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes a scant 2 quarts
Number Of Ingredients 8
Steps:
- 1. Set aside 1/4 cup of the milk in a small bowl. Combine the rest of the milk with the heavy cream and 1/3 cup of the sugar in a heavy, medium-large pot over medium heat. Let the milk mixture get very hot but not quite scalded.
- 2. Meanwhile, combine the remaining 1/3 cup sugar, the salt, and the egg yolks in a heat-proof bowl, and whisk until the yolks thicken slightly and get lighter in color.
- 3. Add the cornstarch to the milk you set aside in the small bowl, smushing it in with your fingertips to make an absolutely smooth paste.
- 4. When the milk and cream mixture is almost boiling, whisk in the cornstarch slurry, which should thicken the milk almost immediately. Turn the heat down to medium-low.
- 5. With a ladle in one hand and a whisk in the other, and a wooden spoon next to the stove, ladle some of the hot milk mixture into the yolk mixture, whisking for all you're worth as you do so. After two ladlefuls have been whisked into the yolk mixture, pour the now-tempered yolk mixture into the pot of hot milk, and whisk the whole thing hard.
- 6. Now stand there and stir constantly, watching carefully, until the eggs further thicken the milk, though only slightly, 3 to 4 minutes. Because we're doing this over direct heat rather than in a more time-consuming double-boiler, stir mindfully, alternating between the whisk to incorporate everything and the wooden spoon to get into the corners, where the eggs would otherwise tend to cook first.
- 7. The minute the custard has thickened, transfer it from the pot to a clean heat-proof bowl and whisk in the anko and the vanilla, if using. Let cool to room temperature (if you want to speed this up, set the bowl in a sink partially filled with ice water), then cover it and refrigerate it overnight.
- 8. The next day, transfer the custard into your ice cream maker and let 'er rip according to the manufacturer's instructions. When the ice cream is done, remove the dasher, fight over who gets to lick it, be nice and share, and transfer the finished ice cream to a storage container. Place the container in the freezer and store until you're just about ready to serve (like all ice creams, this is most full-flavored when softened slightly).
EASY RED BEANS AND RICE
This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.
Provided by Paula
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.4 g, Cholesterol 35 mg, Fat 5.7 g, Fiber 7.8 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 807.8 mg, Sugar 3.7 g
BENIHANA AZUKI RED BEAN ICE CREAM
This is a copycat recipe of a dish served at Benihana's. This recipe requires an ice cream maker. Time does not include cooling in refridgerator.
Provided by Member 610488
Categories Frozen Desserts
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans, and transfer beans, sugar, lemon juice, and water into a saucepan. Bring to boil, and boil uncovered for 3 minutes.
- Decrease the heat to low and cover the pan, and cook the beans until very tender, adding additional water as needed, 2 1/2 - 3 hours. The beans should be very tender.
- When done, there should be a total of 3 cups beans and liquid. If not enough liquid, add more water to make 3 cups total mixture. If too much water, drain some liquid.
- Let the mixture cool 5 minutes. Strain the bean mixture through a sieve. Discard bean skins left in the sieve.
- Refrigerate the bean mixture 2 - 3 hours until cold.
- Heat the milk and cream to simmer in a saucepan.
- Combine egg yolks, and sugar in a bowl, stirring with a wire whisk. Stir 1/4 cup of the hot cream/milk mixture into the egg/sugar mixture; combine well.
- Transfer the egg/sugar mixture into the milk/cream mixture in the saucepan.
- Place the saucepan over low heat and stir until mixture thickens somewhat, about 5 minutes. Remove from heat, add vanilla, and refrigerate 2 - 3 hours until cold.
- Combine bean mixture and custard mixture and process according to your ice cream maker instructions.
Nutrition Facts : Calories 230, Fat 12.4, SaturatedFat 7.2, Cholesterol 131.8, Sodium 30.9, Carbohydrate 27.8, Sugar 25.1, Protein 2.9
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