You guessed it right! After my 2nd attempt in making Mango Ice-cream, I decided to venture out of my comfort zone even more to create other flavours. At around the same time, Grandma complains that she misses her red bean ice-cream. Well, I thought her grand daughter can create something at home which is better than store bought one (hrmph!)
I have no recipes, just experience from the previous two attempts. I decided to use a coconut cream base instead given that red bean goes well with it. I used soy milk again and it still gave a lovely result. The coconut cream certainly adds a lovely sweetness and creaminess to this.
I cooked the red bean paste down using azuki beans. That took the longest, probably around 1 hr or so. I did it slowly because of my lack of experience, but also because I wanted it in a paste form and not like the watery dessert. I added one cup of water each time and cooked it down using a simmer. A pressure cooker would have been handy I think. I cooled the paste down and made the ice cream the next day.
1.5 cup of red bean soaked in water for at least 4-5 hrs
around 6 cups of water-each cup added in after the previous one was absorbed.
around 1/2 cup of brown sugar
Cook red beans till it becomes a paste. Use a fork to mash the beans if needed. Cool!
1 cup of soy milk
2 cups of coconut cream
1/4 cup of sugar
red bean paste
Whisk soy milk, cream and sugar till well combined and frothy. Then whisk in red bean paste till well combined. Pour into ice cream maker as per instructions. Freeze ice-cream for at least 2 hours before consuming.